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Banana Cream Pie Made Easy


"Cool and rich with extra banana flavor."
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1 h 25 m servings 606 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 46.6 g
  • 72%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
  2. Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
  3. In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.

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Read all reviews 116
  1. 143 Ratings

Most helpful positive review

Excellent recipe!! As an experienced cook I suggest leaving out the crushed ice, it is NOT necessary to the thickening of the cream. Also, a graham cracker crust (ready made is fine), is really ...

Most helpful critical review

This was very easy and made enough to generously fill TWO ready-made graham cracker crusts (I used one graham, one chocolate cookie crust). You do not need the ice in this recipe. In fact, I use...

Most helpful
Most positive
Least positive

Excellent recipe!! As an experienced cook I suggest leaving out the crushed ice, it is NOT necessary to the thickening of the cream. Also, a graham cracker crust (ready made is fine), is really ...

This came out so awesome! For those reviewers who talked about it being too thick, I only had about a cup of cream so I substituted low fat milk for the other two cups and it came out perfect! N...

This is excellent! There are a couple of minor things I would change, one being to use more bananas. I used four small ones and would use five, depending on the consistency you want. Also, th...

Definitely the easiest and best banana cream pie I have made. My family insists on one a week. I found this recipe can make two pies easily, and they can be frozen for future use. I also reco...

[UPDATE 8/2008 : This recipe is foolproof. I made this recently with a pregnant friend of mine, and I left the recipe with her. I found out later she ate all of the pie and then made another one...

Best banana cream pie recipe ever. This was much better than anything store-bought and a hundred times better than anything from a cafeteria or buffet. The pies (I was able to make two with th...

So good! I made only one pie but mounded the filling up in the middle and I ended up putting it in a ready made shortbread crust. This is a wonderful desert to make if you don't want to spend mu...

Awesome recipe and so easy to make. My family loves it. Instead of a baked pie shell, I just buy a pre-made graham cracker shell. Also, no need to use crushed ice. Just wet the inside of your mi...

Fabulous pie! This was the first time I've made banana cream pie, and it got rave reviews. I was told it was the best people have ever had. I followed others' suggestions, and used 5-6 bananas, ...