Banana Cream Pie

Servings: 6-8


1 (9-inch) homemade or store-bought unbaked pie crust*
8 tablespoons Wisconsin cream cheese, softened
1 1/2 cups cold milk, plus 2 tablespoons
1 package (3.4 ounces) instant vanilla pudding and pie filling
2 bananas
1 cup whipping cream

Cooking Directions:

Bake pastry shell according to crust recipe or package directions; cool. Set aside.

With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes.

Add 2 tablespoons milk and mix, scraping sides of the bowl, until cream cheese is creamy and lump-free. Add remaining milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.

Meanwhile, slice bananas and place in single layer on bottom of cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour.

Whip cream until stiff peaks form. Pipe or spread whipped cream onto pie. Refrigerate 1 or more hours before serving.

*For no-bake version of this pie, use store-bought graham cracker or chocolate crumb crust.

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Best quick banana cream pie recipe I have ever tasted. I substituted vanilla pudding for French vanilla and used a graham cracker crust. Yum!Yum. My pie crust are terrible so I went with the safe graham cracker crust.
Reviewed on 7/10/2011 by ttasm3