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

Banana cream pie with cake mix crustPhoto: Taste of Home
Servings Prep Time Cook Time
10servings 15minutes 30minutes
Servings Prep Time
10servings 15minutes
Cook Time
Portions: servings
Portions: servings
  1. 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.
  2. 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.
  3. 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.
  4. Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).
Recipe Notes
Test Kitchen Tips

  • For a delicious treat, sprinkle the remaining topping over ice cream.
  • When you're rolling out and fluting crust, work quickly so the dough doesn't get too soft and sticky.
  • We love the addition of toasted coconut! Try stirring 1/2 cup into the filling and topping the pie with another 1/2 cup.

Nutrition Facts

1 piece: 394 calories, 16g fat (8g saturated fat), 30mg cholesterol, 526mg sodium, 55g carbohydrate (35g sugars, 1g fibre), 6g protein.