Banana Cream Pie II

Banana Cream Pie II

JJOHN32 14

"A favorite "masterpiece" dessert. Garnish with whipped cream and banana slices."

Ingredients {{adjustedServings}} servings 609 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 56.5 g
  • 87%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Place heavy whipping cream and half and half cream in a mixing bowl. Whip with an electric mixer, starting on low speed. Add ice, and continue mixing for about 5 minutes. Add pudding mix. Increase to medium speed, and mix another 5 minutes. Turn mixer to high speed, and mix until pudding is very stiff.
  2. Line bottom of pie crust with one banana, sliced. Fill pie shell with filling until level with top, using about half of the prepared filling. Top with slices of second banana. Pile on the rest of the filling, shaping with rubber spatula to form a high center cone; the higher the pie, the more spectacular. Refrigerate at least 1 hour until thoroughly chilled.
  3. To serve, top each piece with freshly whipped cream and a few slices of banana for garnish.
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Reviews 21

  1. 22 Ratings


There is a mistake here. The volume of whipped cream/pudding/half and half is twice as much as what a 9" crust can hold. My husband's cousin and I laughed at the huge bowl (at least 8 cups) of pure fat that was left over to do what with? Why bother with the small package of vanilla pudding? I would try cutting the whipping cream in half, and maybe doubling the pudding. Also, with only two bananas in this pie, you are just messing with the minds of the people who actually think that they will have the flavor of banana. I was very very disappointed, and peniless after making this pie. Very expensive and nobody could eat it, WAY TOO MUCH FAT!


This is the BEST banana cream pie ever!! It was so easy and seriously addictive. Everyone who tried it, loved it and said that it tasted like it was from a bakery. I will definitely be making this again!


THE GOOD NEWS: If you follow the directions, this filling will stand up in thick, DELICIOUS peaks. Tastes wonderful! Makes a great looking & tasty pie. THE SO-SO NEWS: This recipe makes enough for two 10" deep dish pies, even with piling the filling up very high. THE BAD NEWS: If the crushed ice is anything but the smallest pieces...and I mean smallest, the ice will catch in the beaters and fling whipping cream ALL OVER THE KITCHEN. I do not have an electric crusher so I used the old standby, hitting the ice with a hammer while contained in a strong plastic bag. I measured a cup of the stuff and put back into the freezer until I was ready to add to the mixture. Some of the pieces aparently froze together, making a larger piece....AND A MESS OF MY KITCHEN. SUMMARY: Would I make again? If I needed 2 pies...yes. If I needed just one....No, not worth buying another appliance just to crush ice.