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Banana Cream Pudding Pie

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By Pillsbury Kitchens
Updated Oct 28, 2010
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Looking for a dessert pie recipe for a gathering? Then check out this creamy banana pie that’s baked using Pillsbury™ refrigerated pie crust.

Banana Cream Pudding Pie

  • Prep Time 30 min
  • Total 3 hr 40 min
  • Ingredients 10
  • Servings 8
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Ingredients

Crust

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

320 Calories
12g Total Fat
5g Protein
46g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
270mg
11%
Potassium
250mg
7%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
27g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
0%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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