Banana Cream Eclair Pie

Thanksgiving wouldn’t quite be complete without a banana cream pie.  My grandma made one every year and I’m pretty sure I was the only person to ever eat it.  But by the end of the day that pie was dang near gone.  So I guess that’s why she continued to make one, year after year.  
 This Banana Cream Eclair Pie isn’t the recipe she used.  Hers were always made from scratch–the crust, the filling, the whipping cream, and this one, well it’s half-way home made.  It’s an easier, quicker version and I happen to love it. 
I used this Eclair Cake recipe to make an eclair pie crust. I love how light and fluffy this eclair crust is.  I kind of wanted to eat that empty crust all by itself.
  But instead, I filled it with lots of bananas. 
 And thick and creamy pudding.  With more bananas and fresh whipped cream on top.   
  Happy pie eating…and Happy Thanksgiving!  
Banana Cream Eclair Pie
  1. 1/2 c. water
  2. 1/4 c. butter
  3. 1/2 c. flour
  4. 2 large eggs
  5. 1 (4oz) box Jello Banana Cream instant pudding or French Vanilla instant pudding
  6. 1 c milk
  7. 3/4 c whipping cream
  8. 3-4 bananas, sliced
  1. Preheat oven to 350.
  2. In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding the other egg. Spread mixture into a lightly greased pie pan, covering the bottom and sides evenly.
  3. Bake for 25-30 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust. Remove from oven and let cool (don’t touch or push bubbles down).
  4. Beat pudding mix with milk and whipping cream until thick and creamy. Place in the fridge until crust has completely cooled and ready to fill.
  5. Cover the bottom of the eclair crust with sliced bananas. Pour pudding over bananas to fill the crust. Top with more sliced bananas and fresh whipped cream.
Sweet Treats & More


  1. says

    Looks fantastic! No wonder why your grandmama loves making it year after year. I particularly like the use of fresh bananas. I should put a pause to the banana recipes I make that almost always use mashed (and overriped) bananas. Well, the new year is almost here, time for new recipes to try. Thanks for sharing! Happy Thanksgiving!

  2. says

    OMG ! Believe it not I did not like bananas either, but now I have days when I crave them and I have been wanting to make some banana pudding, but I think I will try to make this instead. It just looks sooo good I think I’m drooling.

  3. says

    Amazing! I found you via pintrest. This recipe looks beyond amazing! I’ve never cared much for pie because of the crust. But an eclair crust?! Genius! I’ll be trying this soon. Thanks so much for sharing!

  4. rebecca keck says

    I am trying to make this pie, however when I make the crust it is very runny! I think the measurements might be off with the water or flour. I had to add more flour to make it even a little “crust like”. Please tell me what could be wrong. I fallowed everything you said in direction #1. I am wait to see if the crust forms in the oven. thank you

  5. Anonymous says

    I made this tonight and it’s delicious. However, my pudding turned out very runny :/ I don’t have a clue why. I followed directions. I would like to make this again. What’d I do?

      • pelican says

        Yes, I agree with you, anonymous, that Joy was VERY RUDE!!!! Not to mention that is wasn’t hard to figure out how to make it homemade.??????? Guess you just can’t please everyone.

  6. Ashley says

    I’ve made this pie several times over the past year and a half or so since finding it on Pinterest. It has turned out perfect every time! My brother-in-law LOVES it and requests it often. 😉

  7. mariann says

    I don’t like instant pudding at all – and think this would be better with the cooked instead – a tip to keep the bubbles down on the pie crust would be to put some dry beans in it while baking or a smaller pie pan.
    But I love the idea of using the éclair crust!!

  8. Marge Dowd says

    I tried to print this recipe but got 16 pages of miscellany and all the comments but never got the recipe. Is there a better way to get this to print without getting all the extras? My printer would not allow me to just print the current page.


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