Ingredients
- 1 (9 inch) pie crust, baked
- 4 ounces cream cheese, at room temperature
- 2 tablespoons half and half
- 1 ½ cups half and half
- 1 (3 ½ ounces) package instant cheesecake flavor pudding and pie filling
- 3 bananas
- 1 cup heavy cream
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
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Layered Banana Cream Pie
Time: 15 minutes prep
Servings: 8
Directions
- Beat cream cheese, on high, till light and fluffy, add 2 tablespoons half and half, beating until lump free.
- Add remaining half and half, beating well.
- Pour in the pudding mix; beat on low speed for 2 minutes.
- Thinly slice 2 bananas and layer on the bottom of the pie shell.
- Spread half of pudding mixture over bananas. Thinly slice last banana and layer evenly over pudding mixture. Spread remaining pudding mixture over bananas.
- Pour heavy cream into chilled bowl, sprinkle with sugar and add vanilla. Beat cream until stiff peaks form. Spread evenly over pudding mixture.
- You can serve immediately or store in refrigerator.
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Summary
This pie is smooth and creamy and, oh so, rich! It makes everyone happy!
Reviews
January 26, 2013
Thanks, Laurie! Try it with a crushed gingersnap crust, too!I've cooked/tasted this recipe!
Comments
January 26, 2013I have so many requests for this pie. I love to make it with a graham cracker and pecan crust also. It is a must try.
