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Banana Cream Pudding Pie

Looking for a dessert pie recipe for a gathering? Then check out this creamy banana pie that’s baked using Pillsbury® refrigerated pie crust.

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  • prep time 30 min
  • total time 3 hr 40 min
  • ingredients 10
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3/4
cup sugar
1/4
cup cornstarch
1/4
teaspoon salt
3
cups milk
3
egg yolks, slightly beaten
2
tablespoons butter or margarine
2
teaspoons vanilla
2
to 3 medium bananas, sliced

Topping

Sweetened whipped cream or whipped topping, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.
  • 3 Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.
  • 4 Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.
  • 3 Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.
  • 4 Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Add a little pizzazz by serving this pie with rum-flavored whipped cream! In chilled medium bowl, beat 1 cup whipping cream, 3 tablespoons powdered sugar and 1/2 teaspoon rum extract with electric mixer on high speed until soft peaks form.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
270mg
270%;
Total Carbohydrate
46g
46%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
10%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.