Banana Cream Pie
Banana Cream Pie has three layers of banana pudding, cheesecake, and cheesecake whipped topping inside a shortbread crust. This no bake pie takes just minutes to prepare and it's the best banana cream pie because it has no browned, mushy bananas in it!
Servings 10 slices
- 1 (6 oz) ready-to-use shortbread or graham cracker crumb crust
- 2 small boxes (3.4 oz each) banana cream instant pudding
- 2 cups half & half
- 1 bar (8 oz) cream cheese softened
- 1/3 cup granulated sugar
- 1 carton (8 oz) Cool Whip thawed
- sliced bananas & mini Nilla wafers for garnish
In a mixing bowl, combine the dry pudding mix and half & half. Stir with a wire whisk for about 1-2 minutes or until the pudding mix is completely dissolved. Let it sit for a few minutes in the bowl so it can thicken up.
Spread 1½ cups of the banana pudding into the bottom of the pie crust. Set aside the remaining half of pudding mix.
In a mixing bowl, add the softened cream cheese and granulated sugar. Beat until combined and creamy. Add the Cool Whip and mix until combined.
Add half of the Cool Whip mixture into the remaining half of banana pudding mix. Stir together. Spread this evenly over the 1st layer in the pie crust.
Spread the remaining Cool Whip mixture on top of the pie for the 3rd layer. * If wanted, save the 3rd layer in the fridge and then you can pipe it on top of the pie before serving (as pictured in the post).
Cover the pie with the enclosed plastic lid from the crust. Refrigerate for 8 hours or overnight.
Notes : To replace the Cool Whip with fresh whipped cream do the following - Combine 1 cup heavy whipping cream + 1/4 cup powdered sugar into a mixing bowl. Beat together, starting on LOW speed and increase speed as needed, until stiff peaks form and it looks like whipped cream. This takes about 4-5 minutes. Use in the recipe in place of the Cool Whip.
Milk : You want the half & half because it has a higher percentage of fat. You need the high fat to help thicken the pudding and help the pie set nicely. The next best choice would be whole milk and then possibly 2%. I would not use anything less than those. I would highly suggest using the half & half or whole milk.
Calories: 325kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 488mg | Potassium: 139mg | Fiber: 1g | Sugar: 32g | Vitamin A: 423IU | Calcium: 108mg | Iron: 1mg