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Banana Cream Pudding Pie

Looking for a dessert to serve a bunch? Then check out this creamy banana pudding pie made using Pillsbury® refrigerated pie crust.

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( 4 Ratings)

4 Ratings

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3 Stars 25%

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Member Reviews ( 5 )

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Prep Time 30 min
Total Time 3 hr 40 min
Servings 8

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3/4: cup sugar

1/4: cup cornstarch

1/4: teaspoon salt

3: cups milk

3: egg yolks, slightly beaten

2: tablespoons butter or margarine

2: teaspoons vanilla

2: to 3 medium bananas, sliced

Topping

: Sweetened whipped cream or whipped topping, if desired

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Directions

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2 Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.
3 Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.
4 Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.

EXPERT TIPS

Expert Tips

Add a little pizzazz by serving this pie with rum-flavored whipped cream! In chilled medium bowl, beat 1 cup whipping cream, 3 tablespoons powdered sugar and 1/2 teaspoon rum extract with electric mixer on high speed until soft peaks form.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 270mg; 270%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 3/14/2013 10:49:11 PM REPORT ABUSE Niteowlmamaof3 said:

Rating:

To KJLR you might Add 2T more of cornstarch to make the pudding less runny and make sure you have fresh cornstarch might help to. :)

This reply was: Helpful Inspiring

Posted 3/14/2013 7:00:31 PM REPORT ABUSE Niteowlmamaof3 said:

Rating:

To KJLR you might Add 2T more of cornstarch to make the pudding less runny and make sure you have fresh cornstarch might help to. :)

This reply was: Helpful Inspiring

Posted 2/8/2013 4:35:37 PM REPORT ABUSE klgr said:

Rating:

We all thought the flavors were yummy, but my pudding did not firm up like the photo. Mine remained like a real pudding. I followed the recipe to a 'T', stirring constantly and kept it smooth, etc. Does someone have an idea why my pudding did not take shape?

This reply was: Helpful Inspiring