Banana Cream Pie
This Banana Cream Pie is creamy, packed full of bananas, has an irresistible graham cracker crust and is topped with fluffy whipped cream. On top of that, it's easy to make!
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
Storage: Store 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.
Nutrition
Calories: 530kcalCarbohydrates: 57gProtein: 7gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 95mgSodium: 251mgPotassium: 392mgFiber: 1gSugar: 46gVitamin A: 1171IUVitamin C: 4mgCalcium: 214mgIron: 1mg
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.