Easy Banana Cream Pie

Why you’ll love this recipe

I love this recipe because it saves me time without sacrificing flavor. Using instant pudding and a pre-made crust makes the process quick and stress-free, while the layers of banana and cream create a classic dessert that always turns out delicious. I also like how it works for any occasion, whether I am hosting guests or just craving something sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 single pie crust, baked and cooled
• 2 bananas, sliced
• 2 cups cold milk
• 2 boxes instant vanilla pudding mix (3.4 ounces each)
• 2 cups whipped topping, thawed and divided

Directions

I start by preparing the pie crust if I am making it from scratch. I preheat the oven to 425°F, roll the crust into a 12-inch circle, and place it into a 9-inch pie plate. I crimp the edges, prick the bottom with a fork, and bake it with weights for 15 minutes. Then I remove the weights and bake it for another 12 to 15 minutes until golden. I let it cool completely before using.

Next, I slice the bananas and arrange them evenly over the cooled crust.

In a bowl, I whisk together the instant pudding mix and cold milk until smooth. I let it sit for about 3 minutes so it thickens properly.

Then I fold in 1 cup of the whipped topping to make the filling extra light and creamy. I spread this pudding mixture evenly over the bananas.

I place the pie in the refrigerator and let it chill for at least 4 hours, or overnight when I have time.

Before serving, I spread the remaining whipped topping over the pie and add extra banana slices or optional toppings like caramel drizzle or chocolate shavings.

Servings and timing

I prepare this pie in about 20 minutes of active time, plus at least 4 hours of chilling.

This recipe serves about 8 slices, depending on how I cut it.

Variations

I sometimes use a graham cracker crust instead of a traditional pie crust for a slightly sweeter and crunchier base. When I want extra flavor, I drizzle caramel or chocolate sauce between the layers.

I also like adding a layer of crushed cookies or nuts for a bit of texture. For a lighter version, I use low-fat milk and a lighter whipped topping.

Storage/reheating

I store the pie covered in the refrigerator for up to 3 days. I make sure it is tightly wrapped or kept in an airtight container to keep it fresh.

I do not freeze this pie because the texture can become watery after thawing. I always serve it chilled for the best taste and consistency.

FAQs

Can I make this pie ahead of time?

I can make it a day in advance, and I actually find it tastes even better after chilling overnight.

How do I keep the bananas from turning brown?

I keep the banana slices fully covered under the pudding layer, which helps prevent browning.

Can I use homemade whipped cream instead of whipped topping?

I can use homemade whipped cream, and it gives a fresher taste, though it may not hold as long.

What crust works best for this pie?

I like using either a classic pie crust or a graham cracker crust, depending on the flavor I want.

Can I use a different pudding flavor?

I can switch to banana or even chocolate pudding for a different twist on the recipe.

Conclusion

I keep making this Easy Banana Cream Pie because it is quick, creamy, and always a crowd-pleaser. I love how the simple ingredients come together to create a dessert that feels both classic and comforting, perfect for any occasion.

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