Easy banana cream pie
The Best Easy Banana Cream Pie with rich layers of bananas, smooth pudding, and light whipped topping. This classic dessert is quick to make and always a crowd favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (if making crust)
- Total Time: ~4 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake / Baking (for crust)
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 single pie crust, baked and cooled
2 bananas, sliced (plus extra for decorating)
2 cups cold milk
2 boxes (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping (such as Cool Whip), thawed and divided
Instructions
If making a homemade crust, preheat oven to 425°F (220°C).
Roll pie crust into a 12-inch circle and place in a 9-inch pie plate. Fold and crimp edges, then prick the bottom with a fork.
Line with parchment paper, add pie weights or beans, and bake for 15 minutes. Remove weights and bake an additional 12–15 minutes until golden. Let cool completely.
Slice bananas and arrange evenly over the cooled crust.
In a mixing bowl, whisk together the instant pudding mix and cold milk until smooth. Let sit for 3 minutes to thicken.
Fold in 1 cup of whipped topping until fully combined.
Spread the pudding mixture evenly over the banana layer.
Refrigerate for at least 4 hours or overnight until set.
Before serving, top with the remaining whipped topping. Garnish with banana slices, caramel drizzle, or chocolate shavings if desired.
Notes
Serve chilled for the best texture and flavor.
Use a sharp knife cleaned between slices for neat servings.
Add banana garnish just before serving to prevent browning.
Store covered in the refrigerator for up to 3 days.
Avoid freezing, as it may affect texture.
Keep bananas under the pudding layer to slow browning.
Pairs well with coffee or tea.
Find it online: http://elladishes.com/easy-banana-cream-pie/
