Ingredients for Banana Layered Pie
- 1 1/2 cups cold milk
- 1 (3.4 ounce) package instant banana cream pie filling mix
- 1 (9 inch) graham cracker pie crust
- 3 ripe bananas
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 teaspoon lemon juice
- graham cracker crumbs
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How to Make Banana Layered Pie
- In a large bowl, pour 1 ½ cups of cold milk.
- Add 1 (3.4 ounce) package instant banana cream pie filling mix.
- Beat with an electric mixer on low speed until smooth and blended, about 1 minute.
- Pour ½ cup of the pie filling into a 9-inch graham cracker pie crust.
- Slice 1 ripe banana into ¼-inch thick rounds.
- Arrange banana slices evenly over the pie filling in the crust.
- Top with ¾ cup of the remaining pie filling.
- In a separate bowl, gently fold 8 ounces of whipped topping into the remaining pie filling until just combined.
- Spread the whipped topping mixture evenly over the pie filling in the crust.
- Chill the pie in the refrigerator for at least 3 hours, or until set.
- Slice the remaining banana into thin rounds.
- Brush the banana slices lightly with lemon juice to prevent browning.
- Arrange the remaining banana slices decoratively on top of the chilled pie.
- Garnish with additional whipped topping and a sprinkle of graham cracker crumbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
113g
Fat
30g
Carbs
17g
