Banana cream pies are one of the best treats around, and the recipes for them have been around since 1880! This delicious treat has only gotten better in time. In fact, banana cream pies are one of my family’s favorite desserts, and I have to say this is definitely an amazingly flavored one!
This banana cream pie is one of the most delectable desserts I’ve seen in quite a while! The base layer of banana provides a great addition of texture to the pie, and the banana pudding offers a true punch of banana flavor! Mixing the whipped cream into the banana pudding lightens it up and makes for a smoother and more enjoyable texture. All in all, this is a great banana cream pie. For an even better flavor, I recommend a graham cracker crust instead!
1 refrigerated pie crust
1 3.4-ounce box banana pudding mix
2 cups milk
3 cups unsweetened whipped cream
2 bananas, sliced
Preheat oven to 450°F/230°C. Place pie crust in a 9-inch pie dish. With a fork, poke holes all around the bottom of the crust. Bake crust in oven for 10-12 minutes. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes. Add 2 cups whipped cream to bowl and fold in until evenly mixed.
Once the crust has cooled, cover bottom with banana slices. Top the slices with the pudding and whipped cream mixture and chill for at least 3 hours. Top pie with 1 cup of whipped cream and decorate with remaining banana slices. Slice pie and serve!
[Recipe From Tasty]
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