You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. —Isabel Fowler, Anchorage, Alaska
Creamy Banana Pecan Pie
Creamy Banana Pecan Pie
Prep Time
20 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup finely chopped pecans
- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 3 large firm bananas, sliced
- 1-1/3 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- Additional chopped pecans, optional
Directions
- In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack.
- In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 slice: 613 calories, 39g fat (20g saturated fat), 67mg cholesterol, 390mg sodium, 61g carbohydrate (39g sugars, 3g fiber), 7g protein.
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