Creamy Banana Pecan Pie
Butter Pecan Banana Cream Pie combines two classic pies into one delicious dessert! This simple banana pie recipe is made in a pecan crust, with fresh bananas sandwiched between two creamy layers.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: pie
Cuisine: American
Keyword: creamy banana pecan pie
Servings: 8
Calories: 560kcal
- 1 cup flour
- ½ cup butter softened to room temperature
- 1 cup finely chopped pecans + more for garnish on top
- 8 oz. cream cheese softened to room temperature
- 1 cup powdered sugar
- 8 oz Cool Whip thawed and divided
- 3 bananas sliced
- 3.4 oz instant vanilla pudding mix
- 1 ⅓ cups cold milk
Preheat oven to 350°F.
Combine flour, butter and 1 cup of pecans until well mixed. Press onto the bottom and up the sides of a greased 9" pie plate. Bake for 25 minutes. Cool completely.
In a mixing bowl, beat cream cheese and sugar together. Fold in 1 cup of the Cool Whip. Spread over the cooled crust.
Arrange sliced bananas on top.
In another bowl, whisk the pudding mix and milk. Immediately pour over the bananas. Top with the remaining Cool Whip. Garnish with chopped pecans. Refrigerate until ready to serve.
Calories: 560kcal | Carbohydrates: 60g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 308mg | Potassium: 361mg | Fiber: 3g | Sugar: 38g | Vitamin A: 887IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg