My father-in-law has a bigger sweet tooth than I do. It really is amazing. He loves anything sweet for breakfast and he adores dessert. I try to take something with us anytime we go over to my in-laws home. He loves bananas, so this banana cream pie is a quick dessert to put together when I know we are visiting.
I use a nut crust for the pie, so it is entirely grain free. I like to make the crust the day before and refrigerate it overnight so it is nice and chilled for the filling.
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 12 minutes for crust |
| Passive Time | 30 minutes for crust |
| Servings |
servings
|
Ingredients
Crust
- 2 1/2 cup pecans
- 1/3 cup granulated sugar
- 4 tbsp butter unsalted, melted
Pie Filling
- 2 8 oz boxes instant vanilla pudding large, room temperature
- 4 cup milk
- 4-5 bananas sliced
- 16 oz whip cream topping or non dairy alternative
Ingredients
Crust
Pie Filling
|
Rate this recipe!
|
Instructions
Nut Crust
- In a food processor, measure out pecans and sugar. Pulse until nuts are ground and sugar is incorporated.
- Add melted butter and pulse until incorporated.
- Press into a pie pan that has been sprayed with cooking spray into an even layer that goes up the sides of the pan.
- Chill for 30 minutes and then bake in a 350 degree oven for 12 minutes. Cool completely.
Pie Filling
- Make instant pudding with milk according to package directions. Fold half of the of whipped cream topping into pudding.
- In chilled pie crust, spoon half of the pudding mixture into an even layer on the bottom.
- Set as many sliced bananas as desired into the pudding mixture, pressing lightly.
- Spoon remaining pudding over bananas, lightly sealing bananas.
- Top pudding with remaining half of whipped cream. Spread evenly across pie. With the back of a spoon, tap whip cream to form decorative peaks.
- Chill until firm. Keep refrigerated until needed.
Recipe Notes
This Banana Cream Pie recipe is gluten free.
Share this Recipe
 |
|
|
|
