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Photo: Anna Williams Photo by: Photo: Anna Williams

Banana Cream Pie

Real Simple MARCH 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 87mg
  • Calories: 295
  • Calories from fat: 56%
  • Carbohydrate: 30g
  • Cholesterol: 47mg
  • Fat: 18g
  • Fiber: 1g
  • Iron: 0mg
  • Protein: 4mg
  • Saturated fat: 9g
  • Sodium: 223mg

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Banana Cream Pie recipe