Easy Banana Cream Pie

This is an easy version of Banana Cream Pie yet it is elegant enough to impress your guests.

2 cups flour
¼ tsp salt
1 tbsp. sugar
1 stick cold butter diced
¼ cup ice water
1 – 5.1 oz. instant vanilla pudding
1 ½ cup milk
1 – 8 oz. Cool Whip (divided in half)
Chocolate syrup
Caramel syrup
2 bananas sliced

Place flour, salt and sugar in processor and pulse to combine. Add diced butter and pulse until butter is pea sized. Then with processor turn on slowly drizzle water into processor until it begins to come together. Remove dough from processor and cut in half press each half into a disk and wrap with plastic wrap and place in refrigerator for 15 minutes. Remove 1 disk from the refrigerator (the other is for the next pie you want to make). On a floured surface roll out dough to fit pie pan. Place dough into pie pan cut off excess dough and crimp edges. Using a fork prick entire bottom of dough to keep dough from bubbling. Place in a preheated 425 degree oven for 20 minutes. When dough is done baking place on rack to completely cool before filling.
Whip pudding mix and milk for 2 minutes then fold in by hand ½ of the Cool Whip. Place mix in the refrigerator for 10 minutes to set.
Lightly drizzle some of the chocolate syrup onto bottom of the pie crust. Then repeat with caramel syrup. Place sliced bananas on bottom of pan (about 1 banana). Top with half of the pudding mix. Add another layer of bananas top with a drizzle of chocolate syrup and a drizzle of caramel syrup. Top with remaining pudding. Then top with last half of the Cool Whip. Drizzle chocolate syrup on top  of the pie in a spiral motion starting in the middle and going out. Repeat with caramel. Using a tooth pick starting in the middle pull a line to the outer edge then ½ inch away pull a line from the outer edge back towards the middle. Keep going alternating pulls in and out. For easy cutting place pie in freezer for ½ hour.


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

4 Responses to Easy Banana Cream Pie

  1. Susan Phillips says:

    Hi Renee, Should I use salted or unsalted butter for the pie crust?


    • Renee Lalane says:

      Hi Susan,
      I used the salted butter for this pie crust. If I get lazy I use an oreo cookie crust from the supermarket, but don’t tell anyone that I do that.


  2. That looks amazing! If only I liked bananas!


    • Renee Lalane says:

      Thank you for your comment and I’m glad you liked it. You should try it with some other fruit (kiwi or strawberry). Where do you live in the UK Claire?


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