Banana Cream Pie Bliss

I’m delighted to share my take on Banana Cream Pie Bliss—a dreamy, silky custard pie layered with ripe bananas, nestled in a buttery graham cracker crust, and topped with fluffy whipped cream for pure indulgence.

Why I’ll Love This Recipe

I adore how I can get that classic banana cream flavor so easily. The graham cracker crust brings a buttery crunch that pairs perfectly with the smooth vanilla custard. The ripe bananas add natural sweetness, balanced by velvety whipped cream—pure bliss in every bite.

Ingredients

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

• 1 ½ cups graham cracker crumbs

• ¼ cup sugar

• ⅓ cup unsalted butter, melted

• 3 ripe bananas, sliced

• 1 package instant vanilla pudding mix

• 2 cups milk

• 1 ½ cups heavy cream

• 1 tbsp powdered sugar

• 1 ½ tsp vanilla extract

Directions

1. I press the graham cracker crumbs mixed with sugar and melted butter into a pie dish to form the crust.

2. I chill the crust while I prepare the filling.

3. I whisk together the instant vanilla pudding mix with milk until thickened to create the custard base.

4. I layer the sliced ripe bananas over the chilled crust.

5. I pour the pudding filling over the bananas, smoothing it gently.

6. I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

7. I spread or pipe the whipped cream atop the custard layer.

8. I chill the pie until fully set—about an hour or until firm.

Servings and Timing

• Servings: About 8 slices

• Prep time: 20 minutes

• Chill time: 60 minutes

• Total time: 1 hour 20 minutes

Variations

• I sometimes fold in sliced strawberries or fresh berries between the banana and custard layers for a fruity twist.

• I swap instant pudding for homemade vanilla pastry cream when I want a richer texture.

• I sprinkle crushed nuts or cookie crumbs on top for extra crunch.

• I drizzle caramel sauce over the whipped cream for added sweetness.

Storage/Reheating

I store leftovers in the refrigerator, covered, for up to 3 days. Since it’s best served chilled, I don’t reheat it. I simply let it sit at room temperature for a few minutes before serving to bring out the flavors.

FAQs

What’s the best way to keep the crust from getting soggy?

I find chilling the crust before adding filling helps. I sometimes pre-bake the crust lightly to keep it crisp.

Can I use homemade custard instead of instant pudding mix?

Absolutely—I make a classic custard with milk, sugar, eggs, and cornstarch for a more refined flavor.

How ripe should the bananas be?

I choose bananas that are fully yellow with just a few brown spots for perfect sweetness and texture.

Can I make this in advance?

Yes—I often assemble it the day before. It tastes even better after the flavors meld overnight.

Can I freeze Banana Cream Pie Bliss?

I don’t usually freeze it because the texture changes, but if I do, I keep it frozen for up to a month and thaw in the fridge before serving.

Conclusion

I love making Banana Cream Pie Bliss because it’s simple, indulgent, and comforting. It’s my go-to dessert when I want something sweet and nostalgic that never fails to impress.