Creamy Banana Cream Pie
photo by DeliciousAsItLooks
- Ready In:
- 1 cup flour
- 1⁄2 cup butter, softened
- 1 cup pecans, finely chopped
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 12 ounces Cool Whip, divided
- 3 large bananas
- 1 (6 ounce) package instant vanilla or (6 ounce) package banana instant pudding
- 1⁄2 cup cold milk
- Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
- Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
- Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
- Slice bananas and arrange on top of cream cheese.
- Whisk pudding mix and milk.
- Mix in remaining Cool Whip.
- Spread on top of bananas.
Questions & Replies
I made this with light cream cheese, light Cool Whip and 1% milk. Those who ate it said it was my best pie yet! The crust was pretty moist when I took it out of the oven, but I resisted the urge to bake it longer since I made that mistake with a graham cracker crust and it turned out rock hard. The crust ended up being perfect, it was easy to cut through, held its shape, and was crumbly when you ate it. Yum! The recipe was the perfect size for my 10 inch pie pan.
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I was so excited to make this that I left out a couple of important steps. For starters, I completely forgot to bake the crust. By the time I realized this, I had already poured in the filling. So, remember to bake the crust! Fortunately, the ingredients of the crust are safe and edible in their raw form (although a bit floury). The other mix up was that I used regular pudding mix instead of instant. I couldn't understand why the mixture was so loose and overflowing the pie dish. Then after reading the reviews, I learned that someone else did the same thing. It was too late for me to fix this as I had already blended in the remaining whip (I used healthier TruWhip). However, I was concerned that the pie wouldn't firm up so I stuck it in the freezer for an hour or two. Believe it or not, this saved the pie and it came out delicious. But I know it'll be even better once I include the items I missed. In summary: bake your crust and used INSTANT pudding. Can't wait to make this again!
This is a delicious pie, and I don't even like banana cream pies! I substituted graham cracker crumbs for 1/2 the flour, and did the pecans in the food processor to make them fine. I wasn't paying close attention at the grocery store or at home and used regular instead of instant banana cream pudding mix the first time - it was soup! Went back to the store, got the right stuff and put it together - I did need an extra splash or two of milk for the pudding part. Excellent pie. The crust was fantastic.
The taste was great, even if it didn't look the way I wanted :) Things to take note of next time: (1) make sure nuts (I used walnuts instead of pecans) are really finely chopped so you have a better looking crust; (2) use 2 bananas instead of 3; (3) try using a 10" cake pan instead of a pie plate so you don't have to have crust on the sides (it came out too thick for me); (4) use 1 regular package pudding mix (a 3 oz sachet would do) because I had to put in more milk and cool whip than what was required with 6 oz.
Very good, creamy and light. A great dessert after a big meal. Great crust. Did not exactly make it to the diner table. Had some friends over and they devoured it. Next time I will try with banana instant pudding instead of vanilla. I also make one of these where I do not put bananas but use butterscotch pudding instead. Simply scrumptious.
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