Banana Cream Pie

Banana Cream Pie

Recipe created by and printed from


1 recipe pre-baked All-Butter Pie Crust (or you can just use a refrigerated one)


1 tablespoon unsalted butter

2 tablespoons brown sugar

¼ teaspoon vanilla

2 tired bananas, sliced

1 0.9 oz box of banana cream instant pudding-mix (substitute sugar-free if needed)

1 1-oz box of vanilla instant pudding-mix (substitute sugar-free if needed)

2 ¾ cups milk (whichever fat content you like)

Whipped Cream:

1 ½ cups whipping cream

3 tablespoons granulated sugar

(If you want it to be super easy, use a container of Cool Whip instead of making whipped cream.)


Melt butter and sugar over medium-low heat.  Add the vanilla and bananas and sauté for 3 minutes.  Remove from heat and add to 4 cup measuring cup and add enough milk to cover. Using a hand blender, blend the bananas and milk until smooth. Add milk to make the rest of the 2 ¾ needed and blend again. (If using a traditional blender, add all the milk to the blender with the bananas.) Chill.

While the banana milk is chilling, make the whipped cream. Mix cream and sugar in mixer on high until whipped cream forms. Chill.

Add the pudding mixes to the chilled banana milk. Whisk until smooth. Add half of the whipped cream and fold in carefully. Put in cooled pie shell.

You can spread the rest of the whipped cream on top of the banana pudding. Or use a large star tip in a disposable pastry bag and add stars of whipped cream all over the pie.

Chill and enjoy!