Ba-ba-ba-ba-ba-nana, ba-ba-ba-ba-ba-nana, Banana-ah-ah Cream pie! I can’t help love the Minions, but I always sing this song whenever I make anything with banana in it. This pie is so sweet, rich and creamy. It fills the inside my homemade flaky pie crust like a dream! The addition of the bananas and whip cream complete this family favorite pie!
The secret to this pie is in the filling. It is made with vanilla ice cream and it has to be just the right amount or the filling will turn out runny.
Another one of my pies that is within a cake that still deserves a page of its own is my double crust caramel apple pie with butter rum sauce.
What I love about this pie is that it is not super time consuming and can be whipped up in a jiffy. I had time to make this between soccer practice, helping with homework, going to the store, getting dinner on the table, and working out. Phew, and they say stay at home moms don’t do much! I beg to differ!
How to make the pie filling
So the filling is a little family secret. My Great Aunt Marion is the one who passed this down, god rest her soul.
First, gather your vanilla pudding mix. I have used both instant and non-instant and don’t really have a preference. Next, mix up the pudding with 2 cups of milk until it has thickened.
Once it has thickened, you add the little secret of french vanilla ice cream. I prefer Breyer’s French Vanilla ice cream , but any brand will do. You can use up to a pint, but you have to be careful because if you add too much it won’t set right within the crust. The consistency should still be thick.
HOmemade Flaky Pie crust
This pie crust is so incredibly flaky and soft. Truly a delicious masterpiece. It only contains five ingredients, but they come together so well.
First, In a large bowl, you add the lard, flour and sugar. Set aside.
Next, in a measuring cup, add the beaten egg, lemon juice, and cold water. Fill it up until it reaches one cup. Pour over dry ingredients. Use a pastry blender to combine all ingredients. Combine until you have a large ball of dough. Cut into 2 halves and freeze the rest.
Pies I think you will enjoy!
Banana Cream Pie with homemade flaky pie crust
- Large mixing bowl
- 9 in pie pan
- Measuring cups and spoons
- 1 large Vanilla instant pudding Can use pudding you have to boil as well
- 1 pint Vanilla ice cream
- 2 cups milk
- 1 can whipped cream May use cool whip as well
- 2-3 large bananas Not too ripe, little green to them
Flaky pie crust
- 1 lb lard may use shortening if store does not have lard
- 5 cups flour
- ¼ cup granulated sugar
- 1 egg, beaten
- 1 tbsp lemon juice
- cold water
Banana Cream filling
- In a large mixing bowl combine instant vanilla pudding and 2 cups of milk
- Once you have mixed up pudding with milk then add a pint of vanilla ice cream. Do slowly and gage the thickness of your cream. If you add too much ice cream, the cream will be too runny and it won't sent well when refrigerated
Flaky pie crust
- Preheat oven to 475°. In a large mixing bowl, combine lard, flour and sugar and set aside
- In a measuring cup add the one beaten egg, 1 tbsp of lemon juice and cold water to equal out 1 cup.
- Poor over dry ingredients and work to combine with a pastry blender until dough has formed well. No dry ingredients should be left.
- Roll out dough on a flat surface. Roll out until you have what resembles a dome. Put dough on and in pie pan and flute crust. Cut off extra dough around the egdes.
- Put in oven for 8-10 minutes. Crust should be light golden brown on the inside and on top of pie. Take out and let cool.
- Once crust has cooled down add in sliced bananas to bottom of pie crust. Add cream on top. Chill in refrigerator for 4 hours to set
- Once pie has set add on whipped cream and serve
- The dough for the pie crust makes up to 3 crusts. Be sure to wrap tightly in cling wrap and seal in large freezer bag. Can stay good up to 6 months.
- Eat Banana cream pie right away and will only stay good for about 3 days in fridge.
- Putting in freezer may cause the crust to become soggy do I don't recommend it.
Fun fact of the day!
Pound cake got its name because the original recipe required a pound each of butter, flour, sugar and eggs. That’s a lot of cake-but it was meant to last for a long time.
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