Mom’s Banana Cream Pie

When I was a kid, I asked my mom to make me banana cream pie, even though it was not Italian! It was a popular dessert with all my friends and I wanted some. Here is Mom’s recipe and she cheated by using instant banana pudding mix that only required milk to mix and thicken it! Her twist was to add grated orange zest and coconut to the mix. What really sold me on this dessert was the puffy baked meringue on top of the pie. She made my wish come true, instantly.


  • 2 packages (3.4oz) instant banana cream pudding mix
  • dash salt
  • 2 tbsp grated orange zest
  • 1/2 cup coconut
  • 4 cups whole milk
  • Plain butter cookies
  • 2 bananas thinly sliced
  • 4 egg whites
  • 1/4 cup sugar


  1. In a bowl, combine the pudding mix, salt, zest, and coconut. Add the milk and beat with a whisk or hand held mixer until thick; this will take a couple of minutes at most. Set aside
  2. Line the casserole dish with a single layer of cookies and top with half the pudding mix, spreading it evenly. Add a layer of bananas over the pudding. Make a second layer of cookies, pudding and bananas. Set aside
  3. Preheat oven to 375F
  4. In a clean bowl, combine the whites with the sugar and beat until soft and glossy peaks form. With a spatula, spread the meringue over the top of the pie, making sure to seal the edges. Bake for 5 to 7 minutes or until golden brown. Cool on rack for several hours or refrigerate. To serve, cut into squares.
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