Easy Banana Cream Pie Recipe

Using an electric mixer, whip 3 cups of heavy cream on low speed until it starts to thicken. Add the crushed ice and continue to whip for another 4 minutes.

Increase the speed and add the vanilla and banana pudding mixes, whipping until the pudding mixes are blended fully with the cream and the mixture thickens. Increase the speed to high and beat until the mixture is stiff.

Line the bottom and halfway up the sides of the pie crust with banana slices. Cover the bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.

In a small bowl, whip 1 cup of cream until stiff peaks form.

Using a pastry bag, pipe cream onto the top of the pie, covering it completely.

Refrigerate for 1 hour before serving.

Serve chilled and enjoy!