Easy Banana Cream Pie

First off, this is NOT from a boxed mix that tastes more like pudding than cream.  This is a genuine made-from-scratch banana cream pie!

Over the years, I’ve learned that Tim does not really like any type of frosted cake and that his all-time favorite dessert is cheesecake.  Another fun Tim-fact is that he hates celebrating his birthday.  I on the other hand LOVE to celebrate family members’ birthdays. 🙂  So with his dislike of cakes and birthday celebrations, I was hard pressed to find a compromise.  Hence the banana cream pie recipe came into play.

I promised I would go easy with the birthday celebrations as long as I could make him a special birthday cake (a.k.a. pie).  That at least would satisfy my desire to make something special just for him.  Since I don’t make this pie very often, it is always a big hit with the family, especially Tim. 🙂  You get the wonderful richness of a cheesecake with the tangy sweetness of the bananas all mixed into one.  Such a great springtime dessert!

This pie is absolutely addictive!  Thankfully it is so easy to put together; about the hardest part is holding yourself back from digging in right away instead of waiting until after it chills in the refrigerator for a couple hours. 🙂  Hahaha!

Cream one package (8 oz) of softened cream cheese until light and fluffy.

Slowly beat in 1 can sweetened condensed milk, 1/3 C. lemon juice and 1 tsp. vanilla.

In a 9-inch baked pastry shell, slice 1-2 bananas and arrange to cover the shell.

Recipe deviation – pour half the batter over the sliced bananas and then slice 1-2 more bananas, arranging them to cover the pie.

Top with remaining half of the batter.

Top with whipped cream and cover.  Place in refrigerator to firm, at least 2 hours.   ENJOY!!!!

Easy Banana Cream Pie – by cooks.com


  • 1 (9 inch) pastry pie shell
  • 3-4 medium bananas
  • 8 oz cream cheese, softened
  • 1 can sweetened condensed milk
  • 1/3 C. lemon juice
  • 1 tsp. vanilla
  • Cool Whip

DIRECTIONS:  Slice 2 bananas; arrange in pie shell to cover.  Beat cream cheese in small mixer bowl on medium speed until light and fluffy.  Gradually beat in milk until well blended.  Beat in lemon juice and vanilla.  Pour into pie shell.  Refrigerate until firm, at least 2 hours.  Slice remaining banana; arrange on pie.  Serve with Cool Whip.


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