Photo: Anna Williams
Makes 8 servings

How to Make It

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.

Ratings & Reviews

gr8cooker's Review

July 12, 2014
very good , pretty easy. yes, use less sugar ( i used 1/4 plus 1 tsp). also did with 2% milk and slightly more cornstarch. great way to use up over-ripe bananas. delish!

brendafaaye's Review

July 03, 2013

garliclemon's Review

October 07, 2010
This turned out beautifully! It was a big hit, and so simple. I'd take this over a store bought banana cream pie any day since it tastes good and I know it was low-fat. I made a graham cracker crust as the base. I used the vanilla pudding recipe as directed, and with that I cut the sugar to 1/4 cup and used low fat milk (I forgot to add the butter at the last step and didn't miss it at all). For the whipped cream, I added a dash of vanilla extract and a Tbs of powdered sugar to amp the flavor a bit.

emmachas's Review

April 23, 2010
A wonderful banana cream pie! The vanilla pudding recipe is delicious enough to stand alone. It's simple to make and definitely worth the little extra work. I did cut the sugar to 1/4 cup. That made it perfect for us. This recipe will be a special occasion standard at our home!