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Banana Cream Pie, AKA banana pudding pie, on a brunch table dessert stand.

Banana pudding pie


  • Author: Denay DeGuzman
  • Prep Time: 10 Active Minutes / 4 Hours Chill Time
  • Cook Time: 0 Minutes
  • Total Time: 4 Hours 30 Minutes
  • Yield: 1 Pie 1x

Description

This is the best easy recipe for banana pudding pie. This no-bake dessert is shockingly quick to assemble! Enjoy banana cream pie for holidays, potlucks and social gatherings. 


Ingredients

Scale

PIE CRUST

1 9-inch vanilla wafer crust, homemade or store-bought

PIE FILLING

  • 1 cup cold milk (2% or whole milk)
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon pure vanilla extract
  • 3 cups Cool Whip (frozen whipped topping), thawed*
  • 1 1/2 medium firm bananas, sliced
  • OPTIONAL: Yellow food coloring

PIE TOPPING

  • 1 1/2 cups Cool Whip, thawed
  • 1 1/2 medium firm bananas, sliced

*SIZE OF COOL WHIP FOR THIS RECIPE: One 16-ounce tub or two 8-ounce tubs. A 16-ounce tub yields about 5 cups of whipped topping. 


Instructions

RECIPE PREP: Par-bake cookie crust in a 350°F oven for 7 to 8 minutes until light golden blonde. Cool the crust completely. 

  1. In a large bowl, whisk together milk, pudding mix, and vanilla extract for 2 minutes to thicken it to pudding consistency. Let the mixture set for 5 minutes. It will continue to thicken. Add 3 cups thawed Cool Whip to the bowl. (If using food coloring, add it now.*) Gently fold it in with a rubber spatula. Don’t over-mix, or the filling will go flat.
  2. Spoon half the pudding mixture into the pie crust. Arrange an even layer of banana slices over the top. Spread the remaining pudding over the bananas. Top the banana pudding pie with a layer of Cool Whip, leaving a 1/2-inch border around the sides. We want the filling of the banana cream pie visible.
  3. Freeze 4 to 6 hours to set. If frozen longer, defrost 10 to 15 minutes at room temperature so slicing is easier. Before serving, garnish the top with freshly-sliced bananas. 

*OPTIONAL: If you’d like to gently deepen the color of the filling, add 1 to 3 tiny drops of yellow food coloring. Fold it in. Don’t over-mix or the filling will deflate. For the best visual appeal, keep the color a nice soft yellow.

Notes

HOW TO KEEP BANANA SLICES FROM TURNING BROWN: Put banana slices in a wide shallow bowl. Drizzle lemon juice over the slices. This will not only help prevent the bananas from turning brown, it will also keep them moist so they don’t dry out. Before using them in the banana pudding pie, pat the slices dry between paper towels.

HOW LONG DOES BANANA PUDDING PIE LAST? In the freezer, homemade banana pudding pie will keep its texture up to 1 week. If tented loosely in foil and refrigerated, a banana cream pie will stay fresh in the fridge for 3 to 4 days. Store pie on a refrigerator shelf away from fragrant foods like beans, meat, onion, garlic, etc.

  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: Banana Pudding Pie, Banana Cream Pie, Banana Pie

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