BANANA CREAM PIE WITH CAKE MIX CRUST

Banana Cream Pie with Cake Mix Crust image

I added something special to the classic banana cream pie: A crunchy peanut-buttery streusel tops it off. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Time 45m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 package yellow cake mix (regular size), divided
1 large egg, room temperature, lightly beaten
3 tablespoons butter, softened and divided
1 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
1 medium banana, sliced
1 carton (8 ounces) frozen whipped topping, thawed and divided
1/3 cup creamy peanut butter
Additional sliced ripe banana

Steps:

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. , 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., 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., Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).

Nutrition Facts : Calories 394 calories, Fat 16g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 526mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.