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Easy Banana Cream Pie

Course Dessert
Cuisine American
Prep Time 10 minutes

Ingredients

Top 9 Free Except Dairy | Banana Cream Pie

  • 1 9" premade pie crust Wholly Gluten Free
  • 1 5.1 ounce box Jell-O banana cream pie & pudding mix this is top 9 free
  • 1.5 cups cold whole milk use any milk sub except soy, BUT decrease to 3/4 c for dairy alternative
  • 1 cup homemade whipped cream or Cool Whip or So Delicious CoCoWhip
  • 2 large bananas, sliced and divided
  • 2 tablespoons lemon juice optional

Top 9 Free Except Coconut | Banana Cream Pie

  • 1 9" premade pie crust Wholly Gluten Free
  • 1 5.1 ounce box Jell-O banana cream pie & pudding mix
  • 3/4 cup dairy alternative, except soy almond milk used in test kitchen
  • 1 cup homemade whipped cream
  • 2 large bananas, sliced and divided
  • 2 tablespoons lemon juice optional

Coconut Vegan Whipped Cream

  • 2 15 ounce cans coconut milk, chilled and drained of excess liquid
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Traditional Homemade Whipped Cream

  • 1/2 pint heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Top 9 Free Except Dairy | Banana Cream Pie

  1. Bake pie crust in oven at 400ºF for 10-12 minutes, or until lightly golden brown.

    In a large mixing bowl whisk together Jell-O pudding mix and cold milk for 2-3 minutes and turns into a thick pudding consistency.

    Make whipped cream. Fold in 1 cup of your homemade whipped cream into banana cream pudding, until well combined.

    Toss banana slices of one large banana in lemon juice. Layer banana slices of on the bottom of pie crust.

    Pour pie filling into pie crust over banana slice layer.

    Spread remaining whipped cream on top of pudding layer, and then place in refrigerator for 2-3 hours to chill and set.

    When ready to serve, remove and place remaining fresh sliced banana tossed in lemon juice, on center of pie to garnish, and decorate the edges with dollops of any remaining whipped cream if you wish. Serve chilled.

    Keeps in refrigerator 2-3 days.

Top 9 Free Except Coconut | Banana Cream Pie

  1. Bake pie crust in oven at 400ºF for 10-12 minutes, or until lightly golden brown. In a large mixing bowl whisk together Jell-O pudding mix and cold dairy alternative for 2-3 minutes and turns into a thick pudding consistency.

    Make whipped cream. Whisk in 1 cup of your whipped cream into banana cream pudding, until well combined.

    Toss banana slices of one large banana in lemon juice. Layer banana slices of on the bottom of pie crust.

    Pour pie filling into pie crust over banana slice layer.

    Spread remaining whipped cream on top of pudding layer, and then place in refrigerator for 2-3 hours to chill and set.

    When ready to serve, remove and place remaining fresh sliced banana on center of pie to garnish, and decorate the edges with dollops of any remaining whipped cream if you wish. Serve chilled.

    Keeps in refrigerator 2-3 days.

Vegan Whipped Cream

  1. Chill two 15 ounce cans of coconut milk in refrigerator overnight. Drain excess liquid, and then scoop hardened coconut milk into medium sized mixing bowl. Add sugar and vanilla. Beat with an electric hand mixer on medium high just until smooth, maybe 1-2 minutes. If you over mix the whipped topping will lose its structure and fall.

Traditional Homemade Whipped Cream

  1. Combine heavy whipping cream, powdered sugar and vanilla in a medium sized mixing bowl. Beat on medium high with an electric handheld mixer until soft peaks are formed, about 5-6 minutes.