This is not your typical banana cream pie. One slice and you’ll feel like you’ve eaten an entire meal. The mousse-like texture and real banana filling is guaranteed to satisfy your sweet tooth and probably blow your caloric intake for most of the day! It is neither low sugar nor low fat. Keep this in mind in case you’re on a restricted diet.
What makes this pie really stand out is the texture of the filling. Rather than milk, we’ll be using whipping cream to bring the pudding mix to life. Think of a super thick banana cream mousse! If you’re one of those eaters who thinks Cool Whip is the same as real whipped cream then you’re welcome to use it in the recipe. Prepare the pie filling as directed on the box then gently fold the topping into the filling.
Not recommended for those on a low fat diet. This pie is insanely rich and packed with incredible flavor. Although the recipe calls for whipping cream, you can also use heavy cream. Heavy cream creates an even richer, thicker pie filling. If you’re concerned about fat, you might want to bypass this recipe altogether. Whipping cream is 30-36% fat. Heavy cream is normally over 36% fat. To make a normal banana cream pie, eliminate the whipping cream and use milk.
What You’ll Need
Key Ingredients
- Refrigerated pie crust
- Banana cream instant pudding & pie mix
- Whipping cream
- Vanilla extract
- Bananas (as ripe as possible)
Utensils & Equipment
- Large mixing bowl
- Electric mixer
- Measuring cup
- Teaspoon measuring spoon
- Fork (to mash the bananas)
- Spatula or spoon
- 9″ deep dish pie plate
PRO TIP – Use only an electric mixer to make the filling. You need to beat the whipped cream until peaks start to form. If you’re tempted to use a wire whisk, DON’T. A whisk might work for making regular pudding but that’s has milk. We’re using whipping cream, and it’s not the same. If the cream isn’t fully beaten and is still mostly liquid, the filling will be extremely heavy. I once whipped this pie together without fully beating the cream and regretted it for the rest of the day. The filling was so heavy it just sat in our stomachs like a rock. The filling should be light and fluffy and not have the same texture as regular pudding.
Fluffy Banana Cream Pie
Utensils & Equipment
- 1 large mixing bowl
- 1 electric mixer
- 1 measuring cup
- 1 set of measuring spoons
- 1 fork
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
Ingredients List
- 1 Pillsbury pie crust
- 1 3.4 oz Jell-o banana cream instant pudding & pie mix
- 16 oz whipping cream
- 1 Tbsp vanilla extract
- 2 bananas as ripe as possible
Instructions
Bake The Crust
- If you're using a premade crust you can obviously skip this step.
- Place the crust in the pie plate and bake for 15 minutes at 425℉. If you notice any bubbles while the crust is baking, pop them with a fork.
- Allow to cool at room temperature for at least 30 minutes or chill in refrigerator for 10-15 minutes.
Mix It Up
- In large mixing bowl mash the bananas with a fork or spoon.
- Add the cream and vanilla, and whisk together with the bananas.
- Add the pie mix and beat with an electric mixer. Beat until the filling is extremely thick and fluffy. You should see peaks starting to form.
Final Step
- Pour, scoop, or spoon the filling into the crust and refrigerate for at least an hour.