This banana pudding pie is a simple dessert made with a wafer cookie crust, fresh banana slices, creamy homemade pudding and topped with whipped cream. It’s a crowd-pleasing favorite that you will fall in love with after one bite!
Don’t let the simplicity of this easy homemade banana pudding pie fool you, it’s a classic recipe that deserves a spot on your next dessert table! Enjoy a slice as an everyday treat or serve it at your next holiday dinner party, it’s a win either way.
The pie easily comes together with a Nilla Wafer cookie crust, then is layered with thinly sliced bananas, a homemade vanilla pudding and topped with whipped cream before serving. You could even take it up a notch and garnish it with the caramel sauce from pecan caramel banana cake!
Why I Love This Recipe
- Easy to make: No oven is required for this banana pudding pie recipe and it can be prepped and ready to chill in about 30 minutes.
- Creamy and flavorful: If you love banana pudding, you will love this creamy decadent homemade banana pie! It has a rich, light taste and the bananas plus cookie crust add the best texture.
Ingredient Notes
- Crust: Either a cookie crust, graham cracker crust, store-bought pie crust or my easy Italian pie crust can be used.
- Bananas: You will need 2 medium or large bananas thinly sliced.
- Homemade creamy vanilla pudding: To make the pudding mixture, you will need flour, salt, eggs, whole milk, butter and vanilla extract.
- Whipped cream: You can use store-bought or make homemade whipped cream with whipping cream or heavy cream.
Variations
- Layered banana pudding pie: If you would like this to be more like a banana pudding, layer the ingredients in the pie crust with a cookie layer in the middle.
- Cookie crust: For the buttery cookie crust, you can use vanilla wafers, graham cracker crumbs, golden Oreo cookies or digestive biscuits.
- Shortcut: Make banana pudding pie with instant vanilla pudding mix. Skip using the ingredients on the box and instead whip 2 cups heavy cream then slowly add ¼ cup of the instant pudding and combine. This ensures a fluffy, thicker filling for the no-bake dessert.
- Whipped cream: Make homemade whipped cream, stabilized whipped cream or even use Cool Whip to keep it simple.
- Garnish: Garnish with a drizzle maple caramel sauce, a dusting of cocoa powder or chocolate shavings.
How to Make Banana Pudding Pie
Make pie crust by combining cookie crumbs with butter and pressing into the bottom of the prepared pie pan or springform cake pan.
Next, in a medium pot on the stove whisk the sugar, flour and salt. Add the eggs and whisk to combine then stir in the milk and cook over low to medium heat, stirring constantly.
When the mixture has thickened remove the pot from the heat and continue to stir, allowing to cool slightly. Stir in the butter and whisk until smooth.
Place the banana slices on the top of the chilled crust. Spread the banana cream pudding mix on top and chill.
Before serving, top the easy banana pudding pie recipe with the remaining banana slices, the whipped cream and decorate with remaining banana slices. Slice and serve.
Banana Pudding Pie Recipe Tips
- Thickness of pudding mixture: When the homemade pudding mixture coats the back of a spoon it is ready to be removed from the heat.
- Don’t skip chilling time: For the best banana pudding it needs time to set up in the fridge. Chill for at least 3 hours up to overnight so the pie is easier to slice and serve.
- Wait to add the layer of fresh banana slices on top: Otherwise the bananas will oxidize and turn brown which is pretty unappealing.
- Classic pie dough: If you use a classic pie pastry for your crust, you will need to blind bake the crust before you add the filling. Plan in advance to bake the crust and cool it completely before adding the pudding.
Recipe FAQs
Is banana pudding pie the same as traditional banana cream pie?
There are many similarities and the name really depends who you ask! Banana cream pie is made with a homemade custard filling and flaky pie crust. This banana pudding pie is made with a homemade pudding and cookie crust. The two are very similar!
How do I prevent the bananas from turning brown in banana pudding pie?
This banana pie pudding recipe layers the ingredients with bananas on the bottom of the pie then tops the bananas with the pudding mixture to minimize their exposure to air which causes bananas to oxidize and turn brown.
Can I make banana pudding in advance?
Yes! You can assemble the pie up to a day in advance but leave off adding the bananas slices on top of the pie until serving.
How long can I store this recipe for banana pudding pie?
You can store this pie covered in the refrigerator for 3-4 days. If not planning to serve the whole pie, I would not recommend adding the bananas to each slice until you serve it.
More Easy Dessert Recipes
This banana pie recipe features a cookie or pie crust layered with slices of bananas and a rich, creamy custard, topped off with whipped cream, creating a delightful dessert that’s perfect for any occasion. Enjoy!
- 1 pie dough (homemade or store bought) or cookie crust
- 2 medium/large bananas divided (peeled and sliced)
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 1 pinch salt
- 3 large eggs (room temperature)
- 1¼-1½ cups milk (whole, heavy milk)
- 2 tablespoons butter
- ½ teaspoon vanilla
EXTRAS
- 1 cup cream whipped heavy, whole or whipping cream (at least 30% fat content)
FOR THE COOKIE CRUST
- 1½ cups cookie crumbs (graham cracker crumbs or digestive cookie, oreo cookie crumbs or even lady finger crumbs)
- ⅓ cup butter (melted)
FOR THE PIE CRUST
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If using the cookie crumbs – Combine the cookie crumbs and melted butter, press down on the bottom of an 8 inch / 20 cm springform cake pan (or line a regular cake pan with plastic wrap), or pie plate. Chill until needed.If using a classic pie dough – then place the dough in a lightly sprayed 8 inch pie plate, prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). Remove from the oven, remove paper and beans, let cool completely.
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In a medium pot whisk the sugar, flour and salt, add the eggs and whisk to combine, stir in the milk and cook over low/medium heat, stirring constantly.
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When the mixture has thickened, the mixture should coat the back of a spoon. Remove the pot from the heat and continue to stir, allowing it to cool slightly. Stir in the butter and whisk until smooth.
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Place the banana slices (one banana) on the top of the crust. Spread the filling on top and chill 2-3 hours. Before serving, top with the remaining banana slices, the whipped cream and decorate with the remaining banana slices. Slice and serve. Enjoy!
How to blind or pre bake a pie
If using a classic pie dough – prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the beans). If pre-baking for a fruit filling then bake for only 5-6 minutes. Remove from the oven, remove paper and beans, let cool if using for a no bake dessert, if not add the filling and continue baking.
Can I make banana pudding in advance?
Yes! You can assemble the pie up to a day in advance but leave off adding the bananas slices on top of the pie until serving.
How long can I store this recipe for banana pudding pie?
You can store this pie covered in the refrigerator for 3-4 days. If not planning to serve the whole pie, I would not recommend adding the bananas to each slice until you serve it.
Calories: 391kcal | Carbohydrates: 28g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 213mg | Potassium: 96mg | Fiber: 1g | Sugar: 14g | Vitamin A: 875IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 1mg | Phosphorus: 86mg
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