Banana Cream Pie

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A classic family favourite!

8 servings

Easy 120 minutes



for this recipe Banana Cream Pie


1 pouch Shirriff Banana Pudding & Pie Filling
3 cup 2% Milk
2 bananas , cut into ½” rounds

Pie Crust:

1 package Shirriff Pie Crust
4 tbsp butter
3 - 5 tbsp cold water


1 cup Whipping Cream
1 pouch Dr. Oetker Whip its




Preheat oven to 425°F/220°C.­­­ ­­­


Prepare the pie crust as instructed on the package. Fit one dough into the pie plate. Bake for 8-10 minutes. Place on a wire rack to cool. Reserve the second dough for another pie.


Prepare Banana Pudding & Pie Filling as instructed on the package. Allow to cool for 5 mins.


Beat cream and Whip It in a bowl with an electric mixer until stiff peaks form. Set bowl in refrigerator for later.


Pour half the pudding into the cooled pie crust. Arrange banana rounds on top and gently pour in the remaining pudding. Cover and refrigerate 3-4 hours or until firm.


Once chilled, remove pie from refrigerator. Using a spatula, spread the whipped cream over top and serve.­­­

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