Easy Banana Cream Pie Recipes

Steps:

• Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
• Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
• In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.

Steps:

• Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
• Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
• Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

Steps:

• In med heavy saucepan, combine flour, sugar, yolks and half and half.
• Cook and stir until mixture comes to a boil.
• Boil for 1 minute.
• Add butter and vanilla.
• Place half the bananas in bottom of baked pie crust.
• Pour half the filling over bananas.
• Repeat layers.
• Cover with wax paper and chill.
• Whip the cream on high until stiff.
• Beat in the sugar.
• Pile on top of pie.

Steps:

• Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
• Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

Steps:

• In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes; beat in vanilla.
• Fold in 3 cups of the cool whip. Pour 1 1/3 cups of the pudding mixture into the prepared pie crust.
• Layer with banana slices and top with remaining pudding mixture.
• Top with remaining cool whip and garnish with additional banana slices if desired. Store in refrigerator before serving.

Steps:

• Combine pudding mix and milk in a medium bowl, stirring 1 1/2 minutes with a wire whisk.
• Gently fold 1 cup of Cool Whip Free into pudding mixture.
• Arrange banana slices over crust and spoon pudding mixture over bananas.
• Cover and chill 1 1/2 hours or until set.
• Spoon remaining 3/4 cup of Cool Whip Free around the edge of the pie.

Steps:

• Pour pudding mix and milk into large bowl. Mix with whisk until totally blended.
• Add Cool Whip to mixture and whisk until smooth.
• Fold in banana slices until combined.
• Pour into pie crust.
• Place in freezer for at least 2 hours.
• Slice and enjoy!