Banana Cream Pie with Cake Mix Crust
“I added something special to the classic banana cream pie: A crunchy peanut-buttery streusel tops it off.” —Matthew Hass, Franklin, Wisconsin
| Servings | Prep Time | Cook Time |
| 10servings | 15minutes | 30minutes |
| Servings | Prep Time |
| 10servings | 15minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1 package yellow cake mix regular size, divided
- 1 large egg room temperature, lightly beaten
- 3 tbsp butter softened and divided
- 1 cup 2% milk cold
- 1 package instant banana cream pudding mix (3.4 oz.)
- 1 medium banana sliced
- 1 carton frozen whipped topping (8 oz.), thawed and divided
- 1/3 cup creamy peanut butter
- additional sliced ripe banana
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 350°. Grease a 9-in. pie plate. Stir together 1-3/4 cups cake mix, egg and 1 tablespoon butter until combined. Turn onto a floured surface; knead until a smooth dough forms. Roll dough to fit prepared pie plate. Flute edge. Prick bottom several times with a fork. Bake until golden brown, 12-15 minutes. Cool crust in pan on a wire rack.
- Whisk milk and pudding mix 2 minutes. Fold in banana and 1 cup whipped topping. Transfer to cooled crust. Top with remaining whipped topping. Refrigerate at least 3 hours.
- Meanwhile, mix remaining cake mix, peanut butter and remaining butter until crumbly. Transfer to a parchment-lined rimmed baking pan. Bake until golden brown, 14-18 minutes, stirring once. Cool completely.
- Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).
Recipe Notes
