Recipe by Angie
"Very easy Banana Cream Pie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
pie crust, baked
2 1/2 cups
2 (3.5 ounce) packages
instant vanilla pudding mix
frozen whipped topping, thawed
My niece said, "this is better than Marie Calendars." Everyone loved this pie. I added 1/2 of a small banana to the pudding mixture for flavor (not the whole banana, because you don't want to "over-kill" the flavor). It was perfect! I used the small 1 ounce boxes of pudding and it was a perfect amount for one pie. I think because I used the marie calendar pie pans and they are smaller than 9 inches. I noticed that a some people had extra pudding and I think it's because it depends on the size of the pie pan used. Ok for member SENORITA132, you said the pie was too watery... the recipe says to "whisk" the pudding, but I would suggest using a mixer and beat it until it's nice and thick. It worked for me this way rather than using a whisk. Also, thank you to BAVERDUCE for your suggestion about dipping the bananas in lemon juice so that they don't brown. It really works!
This recipe was fine but really nothing special. I don't think I would make again. It seemed more like a banana pudding pie than a banana cream pie.
Excellent pie, very easy. I took the advice of some previous reviewers and used banana and french vanilla pudding mixes. DEFINATELY go with a ready-made crust like graham cracker, vanilla wafer or chocolate.
Instead of layering banana slices, I blended them with some lemon juice to prevent browning, and then folded them into the pudding. This is just a personal preference. For the pudding, I used about 1.5 cups of milk to compensate for the bananas being mixed in. I made a graham crust, and put a layer of semi-sweet chocolate (melted in a double boiler) on the bottom. I sprinkled some graham crumbs on the top of the whipped cream (of which I used only about 1 cup).
Alot of people have said that they had way too much filling for one pie. Perhaps you are making the pudding according to the package directions instead of the recipe? Doing so will get you about 1 more cup of filling and it will not be as firm.
Good and easy. Filling seems like too much and spills out, BUT... Before pouring it into the pie shell, try letting the filling set in the bowl in the refrigerator for about 5 minutes. This way you can "mound" it into the pie, and you will definitely use it all.
Nice pies! I followed other reviewers advice and made 2 small pies with a vanilla wafer crust. I used 1 box banana cream and one vanilla pudding. I also found you don't really need the full 2 cups of whipped cream either.
YUM! I use a graham cracker crust, also only one pack of pudding and an 8oz container of whipped topping. To make it a less guilty treat, I use sugar-free pudding, non-fat milk, and fat free whipped topping. You don't even miss the sugar and fat!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cream Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy, 5-star pie.
See how to make a double-crust cream pie topped with cinnamon-glazed apples.
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.