Banana Cream Pie III

Banana Cream Pie III

Angie 0

"Very easy Banana Cream Pie."

Ingredients 3 h 10 m {{adjustedServings}} servings 308 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
  2. Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
  3. Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
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Reviews 323

  1. 401 Ratings


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!


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).