Are you craving a delicious, creamy dessert that's both comforting and impressive? Look no further than this easy Betty Crocker Banana Cream Pie recipe! This classic dessert is surprisingly simple to make, requiring no special skills or fancy equipment. Whether you're a seasoned baker or a kitchen novice, this recipe will guide you through creating a homemade pie that tastes just like the ones from your favorite bakery—but even better because it's made with love. Get ready to impress your friends and family with this delightful treat perfect for any occasion!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 3 large ripe bananas, sliced
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream, whipped
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Blind bake (optional): For a crispier crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden.
Making the Filling and Assembling the Pie:
- Prepare the pudding: In a large bowl, whisk together the instant pudding mix and cold milk until smooth and creamy. Let it sit for a few minutes to thicken.
- Fold in whipped cream and vanilla: Gently fold in the whipped cream and vanilla extract.
- Layer the pie: Arrange half of the sliced bananas in the bottom of the baked pie crust. Pour the pudding mixture over the bananas. Top with the remaining banana slices.
- Chill and serve: Refrigerate the pie for at least 2 hours, or preferably overnight, to allow the flavors to meld and the filling to set completely. Serve chilled and enjoy!
Cooking Tips for the Best Banana Cream Pie:
- Use ripe bananas: Ripe bananas will give you the best flavor and sweetness.
- Don't overmix the pudding: Overmixing can result in a lumpy filling.
- Chill thoroughly: Chilling the pie allows the filling to set properly and enhances the flavors.
- Garnish (optional): A sprinkle of cinnamon, chocolate shavings, or whipped cream adds a beautiful touch.
Variations:
- Chocolate Banana Cream Pie: Add 1/4 cup unsweetened cocoa powder to the pudding mix for a decadent twist.
- Coconut Banana Cream Pie: Add 1/2 cup shredded coconut to the pudding mixture.
- Caramel Banana Cream Pie: Drizzle caramel sauce over the top before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Saturated Fat: 10-15g
- Carbohydrates: 40-50g
- Sugar: 25-35g
- Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and easy homemade banana cream pie! This quick dinner idea is perfect for satisfying your sweet tooth and impressing guests with your homemade cooking skills. It’s one of the best recipes for a classic dessert that's always a crowd-pleaser, providing a healthy balance of flavors and textures. This recipe is a wonderful addition to your repertoire of easy recipes and healthy meals.