Description
A delightful Strawberry Banana Cream Pie featuring a creamy banana pudding filling layered with fresh bananas and strawberries in a pre-baked crust. This no-bake dessert is topped with whipped cream and perfect for a refreshing, easy-to-make summer treat.
Ingredients
Scale
Pie Base
- 1 pre-baked 9-inch pie crust (graham cracker or pastry)
Filling
- 1 package (3.4 oz) instant banana cream pudding mix
- 1 1/2 cups cold milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 1/2 cups fresh strawberries, sliced
Topping
- 1 cup whipped cream or whipped topping
- Optional extra strawberries and banana slices for garnish
Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the instant banana cream pudding mix and cold milk until the mixture thickens, about 2 minutes.
- Whip the cream: In a separate bowl, beat the heavy cream with vanilla extract until soft peaks form.
- Combine pudding and whipped cream: Gently fold the whipped cream into the thickened pudding mixture to create a smooth, creamy filling.
- Layer the pie: Place sliced bananas evenly in the bottom of the pre-baked pie crust. Add half of the pudding mixture over the bananas, then layer the sliced strawberries on top. Spread the remaining pudding mixture over the strawberries and smooth the surface.
- Chill the pie: Refrigerate the pie for at least 3 hours to allow it to set properly.
- Add topping and garnish: Before serving, spread the whipped cream or whipped topping over the chilled pie and garnish with additional strawberries and banana slices if desired.
Notes
- To prevent bananas from browning, toss the slices in a little lemon juice before layering.
- For a homemade twist, substitute the instant pudding with fresh banana custard or pastry cream.
