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Banana Cream Pie With Pudding with whipped topping and banana slices

Banana Cream Pie With Pudding

This Banana Cream Pie With Pudding is creamy, chilled, sliceable, and simple enough for any home cook. It’s made with instant vanilla pudding, fresh bananas, whipped topping, and a graham cracker crust for an easy banana cream pie that tastes classic and comforting.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 slices
Calories: 285kcal
Author: Lora

Equipment

  • Large mixing bowl
  • whisk
  • Rubber spatula
  • Knife
  • 9-inch pie dish

Ingredients

  • 1 9-inch graham cracker crust or baked pie shell
  • 2 boxes instant vanilla pudding mix, 3.4 ounces each
  • 2 3/4 to 3 cups cold whole milk
  • 3 to 4 medium ripe firm bananas
  • 1 1/2 cups whipped topping, thawed, plus more for topping
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt
  • crushed graham crackers or vanilla wafers, optional garnish

Instructions

  • Add cold milk to a large mixing bowl.
  • Sprinkle in the instant vanilla pudding mix.
  • Whisk for about 2 minutes, until the pudding looks thick and smooth.
  • Let the pudding sit for 3 to 5 minutes so it can firm up.
  • Stir in vanilla extract and a pinch of salt.
  • Gently fold in 1 1/2 cups whipped topping until the filling looks creamy and fluffy.
  • Slice the bananas right before assembling the pie.
  • Arrange one layer of banana slices across the bottom of the crust.
  • Spread half of the pudding filling over the bananas.
  • Add another layer of banana slices, then spread the remaining pudding filling on top.
  • Cover loosely and refrigerate for at least 4 hours, or overnight for cleaner slices.
  • Before serving, top with extra whipped topping and garnish with fresh banana slices, graham crumbs, or crushed vanilla wafers.

Notes

Use 2 3/4 cups milk for a firmer pie that slices neatly. Use 3 cups milk for a slightly softer filling. For the freshest look, add banana slices on top right before serving. Do not freeze this pie. The pudding and bananas can turn watery after thawing. Store Banana Cream Pie With Pudding covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve.

Nutrition

Calories: 285kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Sodium: 310mg | Fiber: 2g | Sugar: 27g