Impossibly Easy Banana Custard Pie

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Impossibly Easy Banana Custard Pie
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  • Prep 15 min
  • Total 4 hr 0 min
  • Servings 8
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Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.
Updated May 18, 2016


  • 1 cup mashed ripe bananas (2 medium)
  • 2 teaspoons lemon juice
  • 1/2 cup Original Bisquick™ mix
  • 1/4 cup sugar
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup Cool Whip frozen whipped topping, thawed
  • 1/4 cup coarsely chopped walnuts, if desired
  • Caramel topping, warmed, if desired


  • 1
    Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
  • 2
    In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
  • 3
    Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
  • 4
    Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't throw away those old speckled brown bananas! Their sweet flavor and soft texture are what make this easy pie so delicious.
  • tip 2
    Slice bananas over pie slices just before serving.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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