Last minute Thanksgiving dessert needed? Look no further, this very Easy Banana Cream Pie can be made the same day with a few basic ingredients! It takes about 10 minutes to make, then it needs time to set up in the fridge for a few hours. This pie is always a crowd-pleaser. It's made with delicious vanilla pudding. No gross fake banana flavored pudding in this one. It's banana-y and vanilla-y and creamy and delicious and will be eaten so quickly!
How To Make Easy Banana Cream Pie
First, thaw the frozen whipped topping (such as Cool Whip) in the refrigerator for about 2 hours. Make the graham cracker crust. You can crush the graham crackers in a variety of ways. Put in a ziploc bag and roll a glass over them. Pulse them in a food processor. Crush them by hand with the bottom of glass in the pie pan. My favorite way is actually rolling a glass over them. In my opinion, it produces the best texture of crumb. However, I usually just end up pulsing them in the food processor. If you pulse them, do it carefully so as not to end up with a graham cracker powder!
Mix the crushed graham crackers in the bottom of the pie plate with the melted butter. I don't recommend adding any sugar to the crust. The pie is plenty sweet already! Next, make the vanilla pudding! The box calls for 3 cups of cold milk, but by lowering it to 2 1/2 cups the pie will be a little more firm. Whisk the milk and pudding mix together in a bowl for 4-5 minutes until thickened. Fold half the container of cool whip into the pudding. Spread a layer of sliced banana rounds onto the crust. If not using bananas on the top of the pie for decoration, use the rest of the bananas here. Then spread pudding mixture over the top. Refrigerate for 3 or more hours. Finally, decorate the top. You can use a can of whipped cream and the rest of the bananas. If decorating with bananas on top paint them with a light layer of lemon juice to keep from browning.
Serve and enjoy!
Tips and Tricks
This can be made ahead of time and frozen, if desired. Thaw for about an hour in the refrigerator before serving. Don't thaw too long or the pie will begin to weep.
Store leftovers in the refrigerator (3 days) or the freezer (2 months).