Easy Banana Cream Pie Recipe
This easy banana cream pie layers fresh bananas with silky vanilla pudding in a buttery graham crust. Finished with fluffy whipped cream for a classic, no-bake dessert.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs
- 2 tbsp granulated sugar for crust
- 6 tbsp unsalted butter melted
- 6.8 oz instant vanilla pudding mix two 3.4-oz boxes
- 3 cup cold whole milk
- 12 oz ripe bananas sliced
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar for whipped cream
- 1 tsp vanilla extract for whipped cream
- 1 tsp fresh lemon juice optional, to prevent browning
Instructions
Preparation Steps
- Stir graham crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press the mixture firmly into a 9-inch pie plate, going up the sides. Chill 15 minutes.
- Beat cold heavy cream with powdered sugar and vanilla to soft peaks; set aside.
- Whisk instant pudding mix with cold milk for 2 minutes until thick and smooth.
- Fold about half of the whipped cream into the pudding to make it light and airy.
- Slice bananas and toss with lemon juice if using. Layer slices over the chilled crust.
- Spread the creamy pudding mixture over the bananas and smooth the top.
- Swirl the remaining whipped cream over the pie for a fluffy finish.
- Chill 2–4 hours, until set. Slice and serve cold.
Notes
For a fun twist, use a chocolate cookie crumb crust or add toasted coconut on top. To keep slices neat, freeze the pie for 20 minutes before cutting. Store covered in the refrigerator for up to 2 days; add fresh banana slices just before serving if you plan to garnish.
This recipe is an original creation inspired by classic Easy Banana Cream Pie Recipe flavors. All ingredient ratios and instructions are independently developed.