Serves 10
190 min
Banana Cream Pie III
Recipe GLPR9056966a52ea8a
A classic banana cream pie featuring a thick, creamy vanilla pudding filling studded with fresh banana slices, topped with a fluffy whipped cream layer. Make ahead friendly—chill for at least 3 hours for best flavor and texture.
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Ingredients
3 bananas, divided
2 (3.5 ounce) packages instant vanilla pudding mix
2 1/2 cups cold milk
1 (9 inch) baked pie crust, cooled
2 cups frozen whipped topping, thawed
Directions
Peel 2 of the bananas and slice them into 1/4-inch thick rounds. Arrange the banana slices evenly across the bottom of the cooled, baked pie crust.
Pour the cold milk into a medium mixing bowl.
Sprinkle both packages of instant vanilla pudding mix over the milk. Using a whisk, beat for about 1–2 minutes until the mixture is smooth and thickened with no lumps.
Fold 1/2 cup of the thawed whipped topping gently into the pudding mixture using a rubber spatula until just combined.
Pour the pudding mixture evenly over the banana layer in the pie crust.
Spread or dollop the remaining 1 1/2 cups of whipped topping over the top of the pudding layer.
Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours (or up to 24 hours) before serving. If desired, peel and slice the remaining banana just before serving as a fresh garnish.
