Banana Cream Pie
Servings Prep Time
12servings 15minutes
Cook Time Passive Time
12minutes for crust 30minutes for crust
Servings Prep Time
12servings 15minutes
Cook Time Passive Time
12minutes for crust 30minutes for crust
Ingredients
Crust
Pie Filling
Instructions
Nut Crust
  1. In a food processor, measure out pecans and sugar. Pulse until nuts are ground and sugar is incorporated.
  2. Add melted butter and pulse until incorporated.
  3. Press into a pie pan that has been sprayed with cooking spray into an even layer that goes up the sides of the pan.
  4. Chill for 30 minutes and then bake in a 350 degree oven for 12 minutes. Cool completely.
Pie Filling
  1. Make instant pudding with milk according to package directions. Fold half of the of whipped cream topping into pudding.
  2. In chilled pie crust, spoon half of the pudding mixture into an even layer on the bottom.
  3. Set as many sliced bananas as desired into the pudding mixture, pressing lightly.
  4. Spoon remaining pudding over bananas, lightly sealing bananas.
  5. 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.
  6. Chill until firm. Keep refrigerated until needed.
Recipe Notes

This Banana Cream Pie recipe is gluten free.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
Copyright © 2018, JHMJLL, Inc. Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Blu , Illinois, 60044