There’s something irresistibly comforting about a classic Banana Cream Pie, with its velvety custard, fresh banana slices, and a cloud of whipped cream atop a buttery crust. This dessert is a celebration of textures—crunchy, creamy, and smooth—all in one bite. The natural sweetness of ripe bananas pairs perfectly with the rich custard, creating a flavor that feels both indulgent and nostalgic. In just over 2 hours, you can create this showstopper that’s as beautiful as it is delicious.
Every forkful delivers a symphony of flavors and a touch of warmth, making it the ultimate treat for gatherings or a cozy night in. With its balance of creamy richness and light, airy toppings, this pie is a crowd-pleaser that’s surprisingly simple to master. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe promises a slice of pure joy.
Ingredients for Banana Cream Pie
- 1 (9 inch) pre-made graham cracker pie crust (or make your own if preferred)
- 3 bananas, sliced (ripe but firm for best texture)
- 1 (3.4 ounce) box Jello vanilla instant pudding (banana cream pudding can be used as a substitute)
- 2 cups milk (whole milk recommended for creaminess)
- 25 vanilla wafer cookies (for a crunchy layer)
- 8 ounces Cool Whip frozen whipped topping (thawed before use)
Step-by-Step Instructions
- Prepare the pudding: In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Refrigerate for 5 minutes or until the pudding sets.
- Assemble the pie: Take the pre-made graham cracker crust and layer the bottom with sliced bananas.
- Add the first pudding layer: Spread half of the pudding mixture evenly over the banana slices.
- Layer the vanilla wafers: Place a single layer of vanilla wafer cookies on top of the pudding.
- Add the second pudding layer: Spread the remaining pudding mixture over the cookies.
- Top with bananas and Cool Whip: Arrange the remaining banana slices on top of the pudding, then spread the Cool Whip evenly over the pie.
- Chill and set: Refrigerate the pie for at least 2 hours to allow it to set before serving.
Topping Twists & Serving Ideas
Take your Banana Cream Pie to the next level by experimenting with toppings! Try drizzling caramel sauce or chocolate ganache over the Cool Whip for a decadent touch. For a crunchy contrast, sprinkle crushed toasted pecans or toasted coconut flakes on top. Serve each slice with a side of fresh berries or a dollop of whipped cream for an extra indulgent treat.
Storage Tips & Keeping It Fresh
Store your Banana Cream Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days. To prevent the bananas from browning, you can lightly brush the slices with lemon juice before assembling. Note that the pie is best enjoyed fresh, as the crust may soften over time.
Quick & Easy Recipe Variations
Switch things up by using banana cream pudding instead of vanilla for an extra banana flavor. For a nutty twist, mix chopped walnuts or pecans into the pudding layers. If you’re feeling adventurous, swap the graham cracker crust for a chocolate cookie crust or a shortbread crust for a richer base.
Time-Saving Hacks for Busy Bakers
To save time, use a pre-made graham cracker crust and instant pudding mix—they’re lifesavers! If you’re in a rush, skip layering the vanilla wafers and simply mix them into the pudding for a quicker assembly. You can also use pre-sliced bananas to cut down on prep time.
Common Questions Answered
Can I make this pie ahead of time? Yes! Assemble the pie up to 24 hours in advance, but add the Cool Whip topping just before serving to keep it fresh. Can I use fresh whipped cream instead of Cool Whip? Absolutely! Just whip 1 cup of heavy cream with 1-2 tablespoons of powdered sugar until stiff peaks form for a homemade touch.
Banana Cream Pie
Ingredients
- 1 (9 inch) pre-made graham cracker pie crust
- 3 bananas, sliced
- 1 (3.4 ounce) box Jello vanilla instant pudding (could also use banana cream pudding)
- 2 cups milk
- 25 vanilla wafer cookies
- 8 ounces Cool Whip frozen whipped topping
Instructions
- In a large bowl, mix together vanilla pudding mix with milk. Set in the refrigerator for about 5 minutes until it sets up.
- Once your pudding has set, grab your pie crust and begin assembling your pie.
- Line the bottom of the pie crust with banana slices, then spread half of the pudding mixture on top.
- Place a layer of vanilla wafers on top of pudding, then add the rest of the pudding on top of the cookies.
- Spread the remaining banana slices on the pudding, then top with Cool Whip.
- Place pie in the fridge for at least 2 hours before serving to let it set up.