This fluffy no-bake pie is full of old-fashioned flavor, with only a fraction of the work. Because it uses instant pudding, it’s ready in just minutes.
There is nothing I like better than an amazing banana cream pie recipe. With that said, however, the kind I like are not the pre-made, banana pudding type pies. I was searching for a real, old-fashioned, before instant pudding kind of banana cream pie and found the perfect pie, literally called Old Fashioned Banana Cream pie recipe. I first made this pie at Christmas and attempted two versions. This version worked well, but a deep, evil part of me likes a little fake banana flavor in the pie, so I used banana flavouring in it.
Nutrition Facts
Amount Per Serving
Calories 537 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Cholesterol 146mg 49%
Sodium 462mg 19%
Potassium 361mg 10%
Total Carbohydrates 76g 25%
Dietary Fiber 2g 8%
Sugars 50g
Protein 7g 14%
Vitamin A 15.7%
Vitamin C 4.1%
Calcium 17.7%
Iron 8.7%
Growing up in Alabama in the 1960s, Joyce White found it almost impossible to avoid cream pies, especially because her older sister cooked at the local café. So White, author of the cookbook Brown Sugar, perfected the art of making every sort, from coconut to cocoa to her favorite, banana: rum-spiked custard sandwiched between banana slices and swirls of whipped cream, topped with white chocolate curls.
I give this recipe 5 stars for two reasons. One, this is by far the very best tasting pudding I have ever had! Two, it’s easy to make – no difficult cooking techniques required. IMPORTANT TO NOTE: Do NOT bake this pie. It will dry it out and put a tough skin on it. Just refrigerate it and top it with whipped topping when you serve it. The filling has such a wonderful vanilla flavor – yummy! The best crust for this pie, btw, is a vanilla wafer crust. Just mix 1-1/2 c crushed vanilla wafers w/6 T melted butter and bake for 5 mins at 350. Really sets off the banana pie!
Ingredients
1 (9 inch) pie crusts, baked
3 cups whole milk
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