Banana Cream Pie Made Easy

Banana Cream Pie Made Easy


"Cool and rich with extra banana flavor."

Ingredients 1 h 25 m {{adjustedServings}} servings 606 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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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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Reviews 110

  1. 133 Ratings

amy t.

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 yummy with this!


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! Not to mention that it was a perfect consistency and lower in calories too! Thanks for sharing.


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, the crushed ice thing was odd to me. I tried to beat it until it melted, but still had to pick out several pieces. Not sure what would be the way around that. The only other thing I may change is to add a little sugar to the top layer of whipped cream when I beat it. It doesn't call for it, and none of the previous reviewers mentioned it, so I didn't use any. But if you taste the top layer by itself (I pick things apart to eat them :) it of course doesn't taste very good. All in all, a YUMMY pie that I will make again! Thank you Angela! Oh, by the way, I used No Roll Pie Crust II off this sight and it is so flaky and easy!