Banana Cream Pie (Max & Erma'S Copycat) – a delicious recipe with heavy cream, vanilla instant pudding, bananas, vanilla wafer pie crusts, whipped cream, chocolate syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Yes, you are going to have to split a package of vanilla pudding mix. This means that you will need a kitchen scale.
2
Place the cream and half & half in a bowl, add the instant pudding mix.
3
With an electric mixer, whip on low speed for 1 minute until combined scraping sides. Just get it all mixed in, it will start to thicken a little.
4
Whip on medium speed for just a minute or so longer until it thickens a bit more.
5
Then power it up to high for a minute or so more. Be careful not to overmix. My first attempt yielded a deflated filling because I overmixed. You want it to come out the consistency of mousse.
6
Place a layer of sliced bananas in the pie shells.
7
Spoon some filling over the bananas and smooth to the edges of the shells. Don't lay it on too thick, we want to get 3 layers out of the filling.This stuff is thick and will try to pull up the bananas, so be patient.
8
Add two more layers of banana slices and filling. The filling should be thick enough to be able to mound it up higher than the crust.
9
Top with whipped cream, drizzle with chocolate sauce, and garnish with banana slices.
975
kcal
Calories
52
g
Fat
45
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups half-and-half, 12 ounces vanilla instant pudding mix, 3 bananas, sliced 1/4 thick, and more.
Yes, Banana Cream Pie (Max & Erma'S Copycat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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