Fluffy Banana Cream Pie
This quick and easy banana cream pie can be ready for the oven in 5 minutes. It incorporates real bananas into a whipped cream filling that creates an insanely fully pie.
Servings 8 servings
Calories 366kcal
Cost $7.00
Utensils & Equipment
- 1 large bowl
- 1 electric hand 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-ounce 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 making a no-bake pie with a premade graham cracker 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, gently press them down with the back of a spoon..
- 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.
Notes
Nutrition information based on Pillsbury pie crust and Jell-o Instant Banana Cream pie filling. If you use a different brand of either product, nutrition information will vary.
