Banana Cream Pie
Classic banana cream pie is an impressive dessert perfect for beginners to make for holidays and gatherings since no baking is needed! This easy recipe makes for a creamy dessert featuring layers of fresh bananas and smooth vanilla pudding and whipped topping nestled on top of a buttery graham cracker crust.
Banana cream pie is the dessert you grow up with after every family dinner or holiday in the South.
You can’t go to an occasion in the South, especially during the warmer months, without seeing this iconic dessert on the table.
Just because the pie is celebrated here doesn’t mean making it is hard.
This version keeps things simple with instant pudding mix and a premade crust taking away a lot of the work.
Just mix, layer, and chill and you’ve got a dessert that will disappear faster than any other dish on the table!
Ingredients
To make this you’ll need:
- Vanilla pudding mix– A packet of instant pudding mix. If you want extra banana flavor you could use banana pudding mix instead.
- Milk– Make sure you’re using whole milk
- Heavy cream– Don’t sub lighter dairy. You need the heavy cream for richness and for the stiff peaks it can form.
- Sugar– Powdered
- Vanilla extract– Go for real over imitation
- Cream cheese– Full fat softened to room temperature
- Bananas
- Nilla wafers– Divided
- Graham cracker crust- You can use a storebought crust or your favorite homemade recipe.
How to Make
This banana cream pie recipe is perfect for beginners!
To do, start by whisking together the milk and pudding mix in a large bowl.
Set the mixture aside to thicken.
Meanwhile whip the heavy cream, powdered sugar, and vanilla together in a separate bowl until stiff peaks form.
Set aside one cup of the mixture and refrigerate for use later when you decorate the pie and set the rest of it aside to use in the filling.
In another a third large bowl, beat the cream cheese until it’s smooth before beating in the prepared pudding.
Fold in the whipped cream you reserved for the filling.
Spread out half of the creamy filling into the pie crust.
Top this layer with a layer of sliced banana and one layer of Nilla wafers, then spread remaining pie mixture over the top.
Cover and refrigerate for at least 4 hours or overnight.
Garnish with the reserved whipped cream and sliced banana and extra Nilla wafers if desired.
Serve and enjoy!
Storing
Store any leftover pie covered with plastic wrap in the fridge.
Use the pie within 3 days.
Tips and Tricks
- Use firm, ripe bananas and not overly ripe, softer bananas.
- Let the cream cheese come to room temperature on the counter first. It will help it mix smoother and easier.
- When you fold the whipped cream into the filling, fold it gently with a spatula to combine it. Make sure the filling is cool so the whipped cream incorporates without separating or melting.
Other Banana Cream Pie Desserts
This banana cream pie recipe is an easy version of the banana custard classic dessert.
Make it for your next holiday or gathering and enjoy!
Looking for other banana cream recipes?
Try these:
- Banana Pudding Popsicles
- Walking Banana Pudding Dessert
- Banana Pudding Fluff Salad
- Quick & Easy Banana Milk
- Banana Pudding Poke Cake
- Banana Pudding Cheesecake Bars
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Banana Cream Pie
Ingredients
- 1 3.4 oz packet vanilla pudding mix
- 1 ½ cups whole milk
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened to room temperature
- 2 bananas peeled and sliced into coins
- 1 ½ cups nilla wafers divided
- 1 graham cracker crust
Instructions
- In a large bowl, mix together the milk and pudding mix, set aside to thicken1 3.4 oz packet vanilla pudding mix, 1 ½ cups whole milk
- In a separate large bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form, remove one cup and place into the fridge for decorating the pie, then set aside the remainder until needed.1 cup heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract
- In another separate large bowl, mix the cream cheese until smooth, then add the prepared pudding and mix again. Fold in the remaining whipped cream, then transfer half the mixture to the pie crust.8 oz cream cheese, 1 graham cracker crust
- Top with one layer of sliced banana and one layer of nilla wafers, then spread remaining pie mixture over the top.2 bananas, 1 ½ cups nilla wafers
- Cover and refrigerate for at least 4 hours or overnight. Garnish with the reserved whipped cream and sliced banana and extra nilla wafers if desired.
Notes
- Use firm, ripe bananas and not overly ripe, softer bananas.
- Let the cream cheese come to room temperature on the counter first. It will help it mix smoother and easier.
- When you fold the whipped cream into the filling, fold it gently with a spatula to combine it. Make sure the filling is cool so the whipped cream incorporates without separating or melting.
Nutrition
