This banana cream pie is simple to make and oh-so delicious.
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into pieces
3 to 4 tablespoons cold water
1 (3.4-ounce) package vanilla instant pudding and pie filling mix
1 1/2 cups Land O Lakes® Half & Half
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
2 medium bananas, sliced 1/4-inch
3/4 cup Land O Lakes® Heavy Whipping Cream, whipped, if desired
Aerosol whipped light cream , if desired
Combine flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Refrigerate 30 minutes or until crust is firm.
Heat oven to 475°F.
Prick bottom and sides of crust with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
Combine pie filling mix and milk in bowl; beat according to package directions. Stir in lemon zest. Pour filling into large bowl.
Place lemon juice in another bowl; dip banana slices into lemon juice.
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir whipped cream and bananas into pie filling mixture. Pour into baked pie shell. Refrigerate at least 2 hours or until firm.
Top with dollop of whipped cream, if desired.