There are few desserts as universally loved as a classic Banana Cream Pie. It’s pure, creamy, nostalgic comfort. But it’s also a dessert that relies on perfectly ripe, fresh ingredients that simply don't last. What if you could make a stunning, delicious Banana Cream Pie any time, any day, with ingredients sourced entirely from your long-term pantry?

This recipe re-imagines the classic with shelf stable kitchen staples. We're swapping the fussy, fast-browning fresh bananas for our Freeze Dried Banana Slices and building the rich, velvety custard with our pantry-powered trio: Powdered Vitamin Butter, Powdered Vitamin Eggs, and Powdered Vitamin Milk.

It’s the perfect solution that hits the sweet spot between a "mid-week family treat" and the "shelf-stable prepping" mindset.

The Pantry-Powered Advantage

This recipe isn't just a convenient substitute; it's a strategic upgrade to a beloved dessert, built for resilience and nutrition.

• No More Fresh-Fruit Stress: Using our Freeze Dried Banana Slices removes all the timing stress of fresh fruit. No waiting for bananas to ripen, no worries about them browning or spoiling. You get clear, delicious banana flavor and a great texture, ready whenever you are.

• Pantry-Ready & Nutrient-Dense: The foundation of the rich custard—Powdered Vitamin Butter, Powdered Vitamin Eggs, and Powdered Vitamin Milk—makes this dessert entirely shelf-stable and prep-friendly, all while packing in essential nutrients.

• Classic, Proven Flavor: This recipe keeps the beloved format—a creamy custard, sweet bananas, fluffy whipped topping, and a crisp crust—that everyone knows and loves.

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Shelf-Stable Banana Cream Pie

Prep Time: ~20 minutes Cook Time: ~15 minutes Chill Time: 2–4 hours (Overnight is ideal)

Ingredients (for one 9-inch pie)

For the Core & Crust:

• 1 ½ cups Freeze Dried Banana Slices, rehydrated (soak in cool water 5 min, drain)

• 1 (9-inch) graham-cracker crust (store-bought or homemade)

For the Vitamin-Rich Custard:

• 2 cups reconstituted Powdered Vitamin Milk (approx. 4 Tbsp powder + 2 cups water)

• ½ cup heavy cream

• ½ cup granulated sugar

• ¼ cup cornstarch

• ¼ tsp salt

• 3 large Powdered Vitamin Eggs, reconstituted (approx. 6 Tbsp powder + ½ cup water)

• 2 tsp pure vanilla extract

• 2 Tbsp Powdered Vitamin Butter, reconstituted (2 Tbsp powder + 1 tsp water)

For the Topping:

• 1 cup heavy whipping cream

• 2 Tbsp powdered sugar

• 1 tsp vanilla extract

• Additional rehydrated banana slices for garnish (optional)

Instructions

1. Prepare Your Ingredients:

• Bananas: Rehydrate the Freeze Dried Banana Slices in cool water for 5 minutes. Drain well and gently pat them dry.

• Crust: Have your 9-inch graham cracker crust ready. If it's homemade, ensure it's pressed firmly into the pan and chilled.

• Pantry Staples: In separate small bowls, reconstitute your Powdered Vitamin Milk, Powdered Vitamin Eggs, and Powdered Vitamin Butter according to the ingredient list so they are ready to be added.

2. Start the Custard Base: In a medium saucepan, whisk together the 2 cups of reconstituted Vitamin Milk, heavy cream, sugar, salt, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble.

3. Temper the Eggs: Place your reconstituted Vitamin Egg mixture in a separate medium bowl. Slowly drizzle about ½ cup of the hot milk mixture into the eggs, whisking vigorously. This tempers the eggs and prevents them from scrambling.

4. Finish the Custard: Pour the tempered egg mixture back into the saucepan. Continue to cook, whisking constantly, until the custard is very thick, smooth, and has a pudding-like consistency (it should pull away from the sides of the pan).

5. Add Flavor: Remove the saucepan from the heat. Immediately stir in the vanilla extract and the reconstituted Vitamin Butter until it is fully melted and incorporated.

6. Assemble the Pie:

• Arrange half of your rehydrated banana slices in a single layer on the bottom of the chilled crust.

• Pour half of the warm custard over the bananas, spreading it evenly.

• Arrange the remaining banana slices on top of that layer.

• Pour the rest of the custard over the second layer of bananas, smoothing the top.

7. Chill Until Firm: Press a piece of plastic wrap directly onto the surface of the custard (this prevents a "skin" from forming). Refrigerate the pie for at least 2–4 hours, but preferably overnight, until it is completely firm and chilled.

8. Garnish and Serve: Just before serving, make the topping. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the top of the chilled pie. Garnish with a few extra rehydrated banana slices.

 

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Pro-Tips for Pie Perfection

• Thick is Key: The most common reason for a runny pie is under-cooked custard. Be patient and keep whisking! Make sure it’s very thick, like pudding, before you remove it from the heat.

• Cover the Bananas: When layering, try to fully cover the rehydrated banana slices with custard. This minimizes any oxidation and keeps the texture perfect.

• Prep Ahead: You can easily assemble the pie (crust, bananas, and custard) and let it chill overnight. Add the fresh whipped cream topping just before serving for the best texture.

• Clean Slices: For that bakery-perfect slice, dip your knife in hot water and wipe it dry between each cut.

The Final Take

This Banana Cream Pie is the ultimate proof that "pantry-ready" and "gourmet dessert" can absolutely be the same thing. Using our Freeze Dried Banana Slices, Powdered Vitamin Butter, Powdered Vitamin Eggs, and Powdered Vitamin Milk it’s a delicious, comforting, and nutrient-dense treat that’s ready for a simple family dinner or a long-term contingency plan. With a smart pantry, you never have to sacrifice comfort or quality.