Banana Cream Pudding Pie

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.

Prep Time

30

Minutes

Total Time

3:40

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 270mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 5g;
Percent Daily Value*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.