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Banana Cream Pie

Photo: Anna Williams
Yield Makes 8 servings


  • 1 refrigerated piecrust (such as Pillsbury)
  • 2 to 3 ripe bananas, sliced into ¼-inch rounds
  • 2 cups Vanilla Pudding
  • 1 cup heavy (or whipping) cream, whipped to a soft peak
  • Chocolate shavings for garnish

Nutrition Information

  • calcium 87 mg
  • calories 295
  • caloriesfromfat 56 %
  • carbohydrate 30 g
  • cholesterol 47 mg
  • fat 18 g
  • fiber 1 g
  • iron 0 mg
  • protein 4 mg
  • satfat 9 g
  • sodium 223 mg

How to Make It

  1. Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes. Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400° F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool. Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings. Serve immediately or keep in the refrigerator until needed, for a maximum of 2 hours.