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Banana Cream Pie 4

Banana Cream Pie


  • 1 (9-inch) pastry shell, unbaked
  • 4 ounces cream cheese, softened
  • 1 1/2 cups cold milk, plus 2 tablespoons
  • 1 package (3.4 ounces) instant vanilla pudding and pie filling
  • 2 bananas
  • 2 cups whipping cream


  1. Prepare pastry shell according to directions; cool. Set aside.
  2. With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes.
  3. Add 2 tablespoons milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining Milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.
  4. Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate for 1 hour.
  5. Whip cream until stiff peaks form and pipe or spread onto pie.
  6. Refrigerate for 1 or more hours; slice and serve.

Servings: 6 to 8

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin