Banana Cream Pie

Diner Style Banana Cream Pie


  • 1 rolled refrigerated pie crust (from a 15-ounce package)
  • 2 (4-serving) packages cook-and-serve banana cream pudding mix
  • 4 cups milk
  • 2 bananas, peeled and sliced, divided
  • 1 (12-ounce) container frozen whipped topping, thawed


  1. Preheat oven to 450 degrees F.
  2. Place pie crust in a 9-inch deep-dish pie plate. Flute edges and prick bottom and sides with a fork. Bake 10 to 12 minutes, or until lightly browned; cool.
  3. In a medium saucepan, combine pudding mix and milk, and cook over medium heat until thickened, stirring constantly. Remove from heat, cover surface of pudding with wax paper, and let cool slightly.
  4. Place 1-1/2 bananas on bottom of pie crust. Spoon pudding mixture evenly over bananas.
  5. Spoon whipped topping over pudding mixture. Cover and chill at least 4 hours, or until ready to serve. Garnish with remaining bananas.

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