Dessert

Peach-Banana Cream Pie

Name: Peach-Banana Cream Pie
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 pcs pre-baked pie shell 9-inch; 0.25 cup granulated sugar; 100 g vanilla pudding mix cook-and-serve type; 1.5 cup whole milk; 2 pcs peach peeled and sliced; 1 pcs banana sliced; 1 cup whipped topping (optional)

A simple and refreshing dessert featuring a creamy vanilla pudding filling loaded with fresh sliced peaches and bananas. This easy-to-make pie sets in a pre-baked crust and requires no oven time for the filling, making it a perfect treat for warmer weather.

An original recipe by Forkin

Total time: 3 hr 20 min
Serves: 6
Difficulty: Easy
Per serving: 441 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcspre-baked pie shell, 9-inch

filling

0.25 cupgranulated sugar
100 gvanilla pudding mix, cook-and-serve type
1.5 cupwhole milk
2 pcspeach, peeled and sliced
1 pcsbanana, sliced

garnish

1 cupwhipped topping(optional)

Equipment

saucepan · spatula · knife · whisk · cutting board

The method

Step by step

1
In a medium saucepan, combine the granulated sugar and vanilla pudding mix.
About 1 min
2
Gradually whisk in the whole milk until the mixture is smooth and free of lumps.
About 2 min
Cook’s note: Pouring the milk in slowly while whisking helps prevent clumps from forming.
3
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
About 3 min
Cook’s note: Constant stirring is key to prevent the pudding from scorching on the bottom of the pan.
4
Once boiling, cook for 1 minute, continuing to stir, until the pudding has thickened noticeably.
About 1 min
5
Remove the saucepan from the heat and let it cool for 5 minutes, stirring occasionally.
About 5 min
Cook’s note: Stirring while it cools prevents a skin from forming on top of the pudding.
6
Gently fold the sliced peaches and banana into the warm pudding filling.
About 2 min
7
Carefully pour the filling into the pre-baked pie shell.
About 1 min
8
Use a spatula to spread the filling evenly across the crust.
9
Refrigerate the pie for at least 3 hours, or until the filling is completely set and chilled.
About 3 hr
10
Top with whipped topping before serving, if desired.

Per serving

Nutrition

48%Score

Calories: 441.1kcal
Protein: 5g
Carbs: 61.5g
Fat: 20.5g
Fibre: 2.3g
Sugar: 41.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pie covered in the refrigerator.