Mile High Banana Cream Pie

Lisa Johnson


Pinched from Food Thoughts Of A Wannabe Chef

★★★★★ 1 vote
30 Min
30 Min


9 inch pie shell
3 c
heavy cream
3.4 boxes instant banana cream pudding
1/4 tsp
banana flavoring (optional)
2 Tbsp
banana, sliced. use 2 if you'd like


2 c
cold heavy whipping cream
1/4 c
+1 tbsp powdered sugar
1 tsp
vanilla extract


1Preheat your oven 425 degrees. Lay your dough, after it has been rolled out, into a deep 9 inch pie plate. Make sure to use a fork and prick the pie all over so it doesn't puff out on you. Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes. Remove from oven and let cool completely
2in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream. Add in both packages of instant pudding and whip until it is stiff. Add in milk and flavoring if you choose to use it. You could also add a drop or 2 of yellow food coloring if you felt so inclined. Whip just a few seconds longer until combined. Use a rubber spatula and clean off the sides of the bowl, give it a few folds and put aside
3slice your bananas and add them to the bottom of your pie crust. I used 1 but you might want to use 2 or 3 if you really love bananas! Spoon your banana cream on top and spread evenly or mount up a bit higher in the middle
4Now for the topping
5Whip cream until almost whipped. Add in sugar and vanilla and continue whipping until it is whipped cream! I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie
6Refrigerate for at least 2 hours

About Mile High Banana Cream Pie

Course/Dish: Pies