Easy Banana Cream Pie
This easy banana cream pie is so quick and easy! Made with bananas, vanilla pudding and a graham cracker crust it's smooth, delicious and a hit!
Equipment
- 1 pie tin
Ingredients
Graham cracker crust:
- 1 package graham crackers crushed
- 4 Tablespoons salted butter
- 3 Tablespoons sugar see note 1 below
Filling:
- 5.1 ounce package instant vanilla pudding
- 2 ¼ cups cold milk
- 4 ounce Cool Whip half of an 8 oz. container Cool Whip, thawed in the refrigerator for four hours
Other:
- 3 Bananas
- Canned whip cream for decorating if desired
Instructions
- Mix the crushed graham crackers in the bottom of the pie plate with the melted butter and sugar. Press into the bottom of the pie plate and up the sides.
- Make the vanilla pudding. 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. See photos above for a great visual.
- 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, sliced. If decorating with bananas on top paint them with a light layer of lemon juice to keep from browning. The addition of Nilla Wafers is also popular. Serve and enjoy!
Video
Notes
- Graham cracker crusts don't hold together well without the addition of sugar. We prefer the slightly savory flavor of the crust made without sugar, but it does crumble a lot. Sometimes I choose flavor and crumbly (without sugar) and sometimes I choose structure and aesthetic (with sugar)
- Make sure the Cool Whip is completely thawed for best results. About 4 hours in the refrigerator or overnight will do it; if it isn't completely thawed it can be hard to mix in.
- I like to either paint the bananas with a pastry brush or toss them with a light layer of lemon juice to keep them from browning.
- You can also skip the refrigeration part of this and serve it immediately. It won't hold its structure quite as well, but it's completely doable.
- This pie can be made ahead of time and frozen. Thaw in the refrigerator for about one hour before serving. Do not thaw too long or the pie will begin to weep.
- Store leftovers in the refrigerator (2 days) or in the freezer (2 months).
- Make this double layer by smoothing the extra 4 oz of Cool Whip over the top of the regular filling for a fun variation.
- We used Jell-o brand pudding and Cool Whip brand whipped topping (not sponsored). If you use other brands you may not get the same results.
- Make sure to scroll below for variations, storage information and FAQs.
Nutrition
Serving: 1sliceCalories: 276kcalCarbohydrates: 46gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 285mgPotassium: 295mgFiber: 1gSugar: 30gVitamin A: 358IUVitamin C: 4mgCalcium: 108mgIron: 0.1mg
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