Bananas Foster Pie

Turn a favorite fruit dessert into a pretty pie made fast with banana-flavored pudding and refrigerated pie crust.

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  • prep time 20 min
  • total time 3 hr 0 min
  • ingredients 9
  • servings 8
 

Ingredients

Sauce

3/4
cup caramel topping
1
tablespoon dark rum or 1 teaspoon rum extract
1/4
teaspoon ground cinnamon

Filling

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
medium bananas, cut into 1/8-inch slices
1 1/4
cups milk
1
box (4 serving size) banana instant pudding and pie filling mix
1
cup whipping cream
Banana slices, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
  • 2 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 golden brown. Cool completely, about 30 minutes.
  • 3 In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
  • 4 In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
  • 5 Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.
  • 1 Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
  • 2 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 golden brown. Cool completely, about 30 minutes.
  • 3 In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
  • 4 In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
  • 5 Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.

EXPERT TIPS

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Expert Tips

You’ll want to use firm bananas for this recipe.

For extra speedy preparation, use thawed whipped topping to fold into the pudding.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
440mg
440%;
Total Carbohydrate
53g
53%
(Dietary Fiber
1g
1%
  Sugars
31g
31%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
8%;
Iron
0%;
Exchanges:
1 1/2 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; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.