Delicious and Easy Banana Cream Pie

Delicious and easy banana cream pie recipe. You will find yourself making this dessert for every affair you have. With instant banana cream pie filling there is no cooking required. What could be more effortless?

I love any kind of cream pies, but banana cream pie is my favorite. When I saw banana cream pudding for the first time, I was elated. The package had a recipe for banana cream pie. But it seemed a little dull to me. So I revised the recipe a bit. I added Amaretto liqueur to the mix. Amaretto, when tasted by itself, has a bitter almond like taste. But when added to a dessert recipe, it takes on a sweeter more mellow almond taste. To me, it almost has a cherry-like taste.

Of course, if you do not wish any liqueur in your banana dessert recipes, you can use almond extract and achieve the same effect.

I am always searching for easy yet scrumptious desserts. This pie is a real winner. Not only do you have a dessert that everyone will love, but you saved yourself a small fortune. Have you purchase a cream pie at a bakery lately? I have one word for it “Expensive”!

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Easy Banana Cream Pie

Easy Banana Cream Pie this recipe very yummy and very simple. you should try this recipe.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dessert

Cuisine: international

Keyword: Easy Banana Cream Pie

Servings: 6

Calories: 400kcal

Ingredients

• 1 package banana cream flavor no cook instant pudding and pie filling
• 2 1/2 cups cold milk
• 2 tsps Amaretto liqueur or 1 tsp almond extract
• 1 9inch graham cracker pie crust
• 1 banana, sliced in thin rounds when ready to serve pie
• 1 tbl Amaretto liqueur, to spike bananas (optional)
• 1/4 cup chopped maraschino cherries, no juice (optional)

Instructions

• In a medium size bowl, whisk banana cream pudding and cold milk for 2 minutes. Add the Amaretto or almond extract and stir to combine.
  
• Pour pudding into graham cracker pie crust. Cover and chill for at least 1 hour to let pudding set.
• When ready to serve, remove pie from refrigerator. Place the sliced bananas in a spiral over the pie. If using the Amaretto to spike the bananas, sprinkle the tablespoon of the liqueur evenly over the bananas now. If using cherries, sprinkle the cherries over the bananas. Top with several spoonfuls of non-dairy topping. Smooth and swirl the topping over the pie to cover the bananas. Then, take a can of whipped cream and squirt it around the entire outside of the pie as a decorative edge. Serve immediately.

  Leftovers can be covered and kept in the refrigerator for two or three days. However, you may want to remove the bananas prior to storage in the refrigerator, as they are likely to turn black.

Notes

NOTE: If you do not plan to consume the pie within a day or two and you don’t want the bananas to turn black, try dipping the sliced bananas in lemon juice prior to setting them on the pie.

 

Note: For added flavor and decoration, sprinkle top of pie with semi-sweet chocolate shavings.

Note: This easy banana cream pie can also be made with a “ready to fill” 9 inch store bought pie crust. Cook it for 10 to 12 minutes in the oven at 400°. Let it thoroughly cool prior to adding filling.