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READY IN 4+ hrs

Banana Cream Pie IV

Read Reviews (31)

"A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!" — Filomena

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Original recipe makes 1 - 9 inch pie Change Servings

1 (9 inch) prepared graham cracker crust
1 large banana, sliced
2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix

1/2 teaspoon ground cinnamon
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup caramel ice cream topping

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Directions

Place banana slices in bottom of pie crust.
In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

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PREP 10 mins
READY IN 4 hrs 10 mins

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After reading a few reviews that stated it turned out runny or soupy, I made a few changes to prevent this. I used 1- 5 oz. package of banana cream pudding, and 1- 3.4 oz. package of vanilla pudding mix. Kept the milk at 2 cups. It turned out nice and thick with a great consistency. I'm sure it will even hold up reasonably well when it is cut (will find out tomorrow at our family Thanksgiving dinner) I also only used 1/4 tsp of cinnamon because I was unsure about adding it at all. It was a good thing I did as even the 1/4 tsp was overkill. Totally drowns out the banana flavor except in bites that have actual banana in them. I did a layer of banana on the bottom, part of the pudding mixture, then another layer of banana before putting the remaining banana on. Will probably add one more layer tomorrow. I ended up with quite a bit of extra filling, but not enough for a whole other pie, so I got some of the mini pie crusts & made 6 mini pies. They are super cute! I would make this again, but would definitely drastically reduce if not even eliminate the cinnamon all together.

—Chelsea Rice

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Most Helpful Critical Review

Jul 27, 2010

This was good and quick, if you like instant pudding. I prefer the cooked filling and will stick to my old recipe!

—TSierra

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40 Ratings

Nov 07, 2006

Turned out Perfect. Would recommend this one out of them all.

—Samantha

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Jul 28, 2006

Outstanding. This was easy and delicious. I used 2 bananas. Since it is not as firm as I would like, I just told my family it was a pudding with crust!

—TJ

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Nov 26, 2005

I've been making a version of this recipe for quite some time. Made it again recently, but had to change some things because the store was out of what I was looking for. I used to make it with a Nilla Wafter pre-made crust because some of my family didn't care for the graham cracker crust. This time I made it with a chocolate crumb crust, french vanilla pudding, and cool whip with Mrs. Richardson's Caramel Topping! Will make it this way from now on! YUM! In the past I used French Vanilla Cool Whip, that's good, too!

—kenna's mom

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Oct 26, 2005

This is now called "Kyle's Birthday Pie" in my house. My husband loves this! I make this just as the recipe says. I also add some sliced almonds to the top. Next time I'm going to try this with "Graham Cracker Crust III" from this site instead of a pre-made one. The recipe calls for cinnamon graham crackers and I think that would be so yummy with this pie. Thanks for this one!!!

—HELYNNSPAFF

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Jul 17, 2003

Very easy and quite good. I substituted Banana Cream Pudding to give the pie more of a banana flavor.

—SBURKINS

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Jul 25, 2003

Very quick, easy, light, and delicious! I also made it with banana cream pudding, but found the vanilla went with it a tad bit better.

—YUMYUMSTAMP

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Nutrition

Calories
322 kcal
16%

Carbohydrates
44.1 g
14%

Cholesterol
7 mg
2%

Fat
13.8 g
21%

Fiber
1.1 g
4%

Protein
4.3 g
9%

Sodium
300 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Cream Pie IV

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 322
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 7.3g 36 %
Cholesterol 7mg 2 %
Sodium 300mg 12 %
** Potassium 219mg 6 %
Total Carbohydrates 44.1g 14 %
** Dietary Fiber 1.1g 4 %
Protein 4.3g 9 %
** Sugars 23.7g
Vitamin A 8 %
Vitamin C 3 %
Calcium 14 %
Iron 7 %
** Thiamin 6 %
** Niacin 12 %
** Vitamin B6 6 %
** Magnesium 6 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.