Easy Banana Cream Pie

A no-bake banana cream pie: sliced banana under instant banana cream pudding whipped with milk and vanilla ice cream, chilled in a crumb or baked crust.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Easy Banana Cream Pie, photo coming soon
  • Prep 10 min
  • Chill 2 hr
  • Total 2 hr 10 min
  • Yield 1 pie

Jump to: Ingredients | Instructions | Tips | Print recipe

This banana cream pie from Sandra Mills's recipe book takes minutes. Sliced banana lines the crust, then instant banana cream pudding is mixed with milk and a pint of vanilla ice cream, which makes it extra creamy, and poured on top to chill.

Ingredients

  • 1 baked pie crust, graham cracker or chocolate crumb crust
  • 1 banana, sliced
  • 1 box Royal Instant Banana Cream Pudding
  • 1 cup of milk
  • 1 pint of vanilla ice cream

Instructions

  1. Prepare the crust. Prepare the crust and slice the banana into the bottom.
  2. Mix. Mix the pudding and milk. Add the ice cream gradually.
  3. Chill. Pour into the crust and chill until set.

Tips

  • Sandra's pie crust hint: when a recipe calls for a pie crust, you can use frozen pie crusts (she uses Mrs. Smith's or Oronoque Farms) following the package directions, or ready-made crumb crusts such as graham cracker or chocolate.

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