Easy Banana Cream Pie

Prep Time
Cook Time
Ready In

"To take this pie to yet another level a layer of chocolate may be spread over the crust, see bottom of recipe for directions and amounts"

Original recipe yields 7 servings


  • Serving Size: 1 (208 g)
  • Calories 381.2
  • Total Fat - 27.6 g
  • Saturated Fat - 18.3 g
  • Cholesterol - 79.2 mg
  • Sodium - 142.8 mg
  • Total Carbohydrate - 28 g
  • Dietary Fiber - 0.3 g
  • Sugars - 18.8 g
  • Protein - 6.1 g
  • Calcium - 190.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 7 mg
  • Thiamin - 0 mg

Step 1

Pour 2 cups very cold light cream into a bowl; add in the 2 boxes of dry vanilla pudding mix and beat with a wire whisk or on lowest speed of an electric mixer until well blended and thickened, then allow to stand for 2 minutes.

Step 2

Meanwhile place the sliced bananas over the bottom of the crust.

Step 3

To the pudding gently fold in 1-1/2 cups thawed Cool Whip topping until thoroughly combined; spread over the bananas.

Step 4

Refrigerate for at least 4 hours before serving.

Step 5

Top with remaining Cool Whip just before serving.

Step 6

For a chocolate glazed crust; Microwave 4 (1-ounce) squares semi-sweet chocolate squares with 2 tablespoons half and half cream and 1-1/2 tablespoons butter until melted and smooth, removing to stir about every 30 seconds. Spread over the crumb crust then refrigerate until firm (about 30-45 minutes). Spread the sliced bananas over the cooled. chocolate

Tips & Variations

No special items needed.



I used an Oreo crust and it tasted so good together with the banana filling. We added Cool Whip and enjoyed it very much!

review by:
(30 Nov 2020)