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Bananas Foster Pie

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Bananas Foster Pie
  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 8
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Turn a favorite fruit dessert into a pretty pie made fast with banana-flavored pudding and refrigerated pie crust.
Updated Jun 1, 2010

Ingredients

Sauce

  • 3/4 cup caramel topping
  • 1 tablespoon dark rum or 1 teaspoon rum extract
  • 1/4 teaspoon ground cinnamon

Filling

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 medium bananas, cut into 1/8-inch slices
  • 1 1/4 cups milk
  • 1 box (4 serving size) banana instant pudding and pie filling mix
  • 1 cup whipping cream
  • Banana slices, if desired

Steps

  • 1
    Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
  • 2
    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 golden brown. Cool completely, about 30 minutes.
  • 3
    In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
  • 4
    In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
  • 5
    Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    You’ll want to use firm bananas for this recipe.
  • tip 2
    For extra speedy preparation, use thawed whipped topping to fold into the pudding.

Nutrition

390 Calories, 17g Total Fat, 3g Protein, 54g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
420mg
18%
Potassium
220mg
6%
Total Carbohydrate
54g
18%
Dietary Fiber
1g
4%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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