Banana Cream Pie fans you are in for a treat with this incredible recipe. It’s wonderfully creamy, full of bananas, has an irresistible graham cracker crust and is topped with fluffy whipped cream. Easy enough for a weeknight, but delicious enough to serve to any guest, you’ll love this easy banana pie!
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You’ll Love This Banana Cream Pie
This recipe is everything you love about banana cream pie. That graham cracker crust, the creamy pudding, fresh bananas and homemade whipped cream. It’s so simple, yet extraordinary delicious. No wonder banana cream pie is a classic!
What I Love:
- This is made with fresh bananas, no artificial banana flavor.
- A chilled, go-to dessert to enjoy during the warmer months.
- I love a pie with a buttery graham cracker crust!
- Banana desserts are my favorite. I’m torn between this and my Banana Pudding recipe quite often.
- Have I mentioned this is incredibly easy to make?
- Simple, easy-to-find ingredients, and it assembles in no time.
Banana Cream Pie Ingredients
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Instant Vanilla Pudding Mix: You can use cheesecake or banana pudding flavors as well.
- Bananas: Save the overripe bananas for banana bread recipes. For this I like to use a banana that is in the middle of the road, not so fresh it’s green, but not one that looks like it’s ready to be tossed out. That said, you can use whatever type of banana you like.
- Sweetened Condensed Milk: Make sure you’re using sweetened condensed milk, not evaporated milk.
- Graham Cracker Crumbs: You can make your own by pulsing some graham crackers in a food processor until fine crumbs form, or buy the crumbs in a tub.
- Butter – You can use salted or unsalted, depending on your tastes or what you have on hand. I typically use unsalted.
- Vanilla – Pure vanilla extract is the way to go if possible.
- Powdered Sugar – Also called confectioners sugar.
- Milk – Whole milk is the best in my opinion but you can use 2% if you need to. I don’t really recommend using skim.
- Heavy Cream – This one you can’t sub out if you are making homemade whipped cream, as other liquids such as half and half will not thicken up the same. If needed you can swap out some Cool Whip in place of the homemade whipped cream.
How To Make Banana Cream Pie
This is just a visual overview of how this recipe is made to help you visualize the process. For the actual recipe directions with full details, please see the recipe card below.
Step 1: Combine graham cracker crumbs, powdered sugar, and melted butter.
Step 2: Press the crumb mix into a pie dish. Bake for 10 minutes.
Crust Making Tips:
When making the crust, you will want to gently pack well so that it will hold up to the weight of the pie. I like to use a flat bottomed measuring cup and go over the bottom and the sides until it is really even. After it bakes, it should be a darker golden color. It may start to puff up on the bottom, just tap it back down with the measuring cup until it’s flat again.
Step 3: Whip heavy whipping cream in a bowl.
Step 4: Combine pudding mix, milk, condensed milk, and vanilla. Fold in the whipped cream.
Step 5: Layer the banana cream pie with pudding and banana slices.
Step 6: Top with whipped cream and garnishes. Chill before serving.
Whipped Cream Tips:
If you have over-mixed the heavy cream and it has a grainy texture, then just add a splash of extra heavy cream and hand mix it in with a spatula. This can happen really quickly. The perfect whip is when it can hold its shape without dissolving and it has a smooth texture.
Christi’s Tips For Success!
Make Ahead: I recommend letting the pie set up overnight, but it needs at least 4 hours to chill. The filling layers will thicken as they set more in the fridge.
Brown Bananas: Since bananas brown pretty quickly, I recommend slicing them as you build each layer. You can also toss them in a little bit of fresh lemon juice to prevent them from browning as quickly. Especially for the decoration slices on top
Storage Tips
Storage Instructions: Store your banana cream pie covered in the refrigerator for up to 3 days. You may need to change out the banana slices on top if they have browned too much. If you know you’ll be storing it for a few days you can always hold off on putting the banana slices on top until you serve it.
Creamy Pies To Try
If you love a good creamy pie, here are some others I think you’ll enjoy!
Banana Cream Pie
Equipment
- 9-inch pie dish
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter (melted)
Banana Pie Filling
- 2 boxes instant vanilla pudding mix ((3.4 oz boxes))
- 3 cups cold whole milk
- 1 can sweetened condensed milk ((14 oz can))
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 3 bananas
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- extra banana slices
- extra graham cracker crumbs
Instructions
- Preheat your oven to 350°F. To a bowl, add graham cracker crumbs and powdered sugar. Whisk well, then pour in the melted butter. Mix to combine until the butter coats the graham cracker crumbs evenly and the mixture becomes clumpy.
- To a 9-inch pie dish, pour in the graham cracker mixture. Spread it out evenly, going up the sides of the dish as well. Then, using the bottom of a measuring cup, gently press the graham cracker mixture into the dish, packing it tightly to form an even crust.
- Bake the crust for 9-10 minutes, then remove from the oven. If the crust bubbles up, gently press it back into the dish. Allow the crust to cool completely at room temperature, or in the fridge to speed up the process.
- In a separate large bowl, add the instant pudding powder, whole milk, sweetened condensed milk, and vanilla extract. Mix it all well until it begins to thicken. Once combined, set the mixture aside, then let it sit for 5 minutes to set.
- In another mixing bowl, add heavy cream. Using a hand or stand mixer, whip the cream until stiff peaks form. Once you’ve reached the right consistency, gently fold the whipped cream into the pudding mixture until fully combined.
- Add ⅓ of the filling into the cooled pie crust and spread it evenly. Slice the banana into small, even slices. Place the banana slices on top of the filling in a single layer, going up the sides as well. Add another ⅓ of the filling on top, spreading evenly, then another layer of sliced bananas. Add the rest of the filling on top and spread evenly.
- In a separate bowl, start on the whipped cream topping. Whip together heavy cream, powdered sugar, and vanilla extract using a hand or stand mixer. Once you’ve reached the desired consistency, spread the whipped cream over the banana pudding filling, covering the whole thing.
- Let the pie set in the fridge for at least 4 hours, though overnight is recommended. Once you’re ready to serve, garnish with some extra sliced bananas and crushed graham crackers if desired. Slice, serve, and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
