This banana cream pie recipe is a quick version of an old-fashioned favorite.
A flaky pie crust is filled with layers of sliced bananas, velvety vanilla custard, and crowned with whipped topping!
As Easy As Pie
Banana cream pie is a staple in my kitchen (along with a classic apple pie). Banana cream pie can certainly be made from scratch with eggs (either just yolks or whole eggs); however, we love this version because it’s so easy and has a nice thick texture.
Crust for Banana Cream Pie
This banana cream pie recipe can be set in a traditional pastry pie crust or a no-bake graham cracker crust.
Graham Cracker Crust: A graham cookie crust doesn’t require baking. Store-bought graham crusts tend to crack as the pie is served, so I suggest making a homemade graham crust; it takes about 5 minutes. This crust can also be made with vanilla wafer crumbs.
Pastry Crust: If using a pastry crust (either homemade or frozen from the store), you will want to blind bake the pie crust (bake it empty in the pie pan).
How to Make Banana Cream Pie (shortcut recipe)
- Bake the crust and cool completely if using pastry.
- Fill the crust with sliced bananas and top with the banana cream filling.
- Chill 4 hours or overnight, decorate with whipped cream and bananas.
Quick Tips
- When blind baking pastry, poke the crust with a fork to avoid bubbles.
- If desired, this can be served in a no-bake graham crust (see notes)
- Choose vanilla pudding; it really lets the fresh bananas’ flavor shine (banana pudding can overpower the fresh flavor).
- Ensure the bananas are completely covered with the filling so they don’t brown.
To Store Cream Pies
Once the crust is finished, this banana pie recipe does not need to be baked. It tastes best when served chilled, refrigerate at least 3 to 4 hours uncovered before serving! If storing longer than 4 hours, lightly cover with plastic wrap.
- Refrigerator: You can keep it in the fridge for up to 3 days; if you keep it too long, the bananas may get a bit weepy, but it’ll still taste great!
More Banana Recipes We Love
Did your family love this Banana Cream Pie? Be sure to leave a rating and a comment below!
Easy Banana Cream Pie
Equipment
Ingredients
- 1 single pie crust baked and cooled
- 2 bananas plus extra for decorating
- 2 cups cold milk
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 2 cups whipped topping such as Cool Whip, thawed and divided
Instructions
For the Pastry
- If making a pastry crust, preheat the oven to 425°F.
- Roll the pie crust into a 12-inch circle. Line a 9-inch pie plate with the pastry and fold the edges under. Crimp as desired. Poke the bottom of the crust with a fork.
- Cut an 11-inch circle of parchment paper and gently place in the pie crust and fill it with dried beans or pie weights. Bake for crust 15 minutes, remove the parchment and beans/weights and then bake for an additional 12 to 15 minutes or until golden. Cool completely.
For the Filling
- Slice the bananas and arrange over cooled pie crust.
- In a medium bowl, whisk the vanilla pudding mix and cold milk until smooth. Let rest for 3 minutes to thicken. Fold in 1 cup of whipped topping.
- Spread the pudding mixture over the bananas. Refrigerate for at least 4 hours or overnight.
- Top with remaining whipped topping and decorate with banana slices and caramel or chocolate shavings if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
For all of you who have loved and made the original from-scratch version, you can view and print the original from-scratch banana cream pie recipe here or you can print the easy banana cream pie listed above.
My husband is always asking for Banana Cream Pie. I found your recipe and it was so easy. I put the 2 cups of milk with the 2 pudding boxes. Mixed with my hand mixer on medium for 2 minutes. It was perfect. My husband ate 2 nice size pieces. Thank you Holly.
followed the recipe and ended up with a scrambled egg texture for filling. It should read 2 cups of cold milk PER 3.4oz box pudding not 2 cups overall.
Hmm, I have never had that happen with this recipe when I make it as listed. Did you use instant pudding mix? If using a cook-and-serve variety it would clump and become more like scrambled eggs. Overmixing can cause it to breakdown and get grainy as well. You just want to whisk the vanilla pudding mix and cold milk until smooth then let it rest. I hope that helps you troubleshoot, H! Thanks for trying our recipe.
It would be helpful if you could add something to the instructions about beating the pudding with the mixer until thick. I prepared it as directed and it never set after 5 hours in the fridge, it was a soupy mess. I then poured the liquid from the pie shell into a bowl again, added some more pudding mix and beat it on high for about 5 minutes until it thickened. I returned the now thicker mixture into the pie crust and back into fridge
Thanks for letting us know, A. We will take a look at the recipe!
I followed the recipe but mine never set. it was too liquidy. what did I do wrong?
Did you use instant pudding? Did you use only 2 cups of milk for 2 boxes of pudding?
Mine was liquidy also and NEVER set. And I did everything it said to do!!
I am so disappointed, using a box mix. I always look at your recipes because they’re always good and from scratch.
Most of my recipes are from scratch but once in a while I like a shortcut too! You can find my from scratch version here.
absolutely delicious! It was super easy to make, and that’s coming from a novice 15 year old who has no idea what she’s doing(). I added a little twist with sprinkling sliced almonds ont top, and it makes it even better. Thank you so much, we all love it.
Could this be made with vanilla cook & serve pudding instead of instant?
I haven’t tried with it cook and serve pudding so I can’t say for sure. The pudding is made slightly thicker than what is suggested on the package so it holds firm when slices. Let us know how it goes!
couldn’t be easier and taste great. I went heavy on the bananas and made the pudding with half milk and half strawberry yogurt.
This was SO good. My teenage daughter and I always make a banana cream pie together the day before Thanksgiving. Every year, we come across super elaborate recipes and get so-so results. Came across this one this year and it was SO good and SO simple. Used the recommended no-bake graham cracker recipe too. This is a keeper for sure!
Am I able to make this ahead of time? Planning to make it the night before a party but not sure if the crust would get soggy?
Yes, this can be made the night before.
I’ve been making this for the past 3 years for my families thanksgiving and it’s a huge hit! I’ve been asked to make it for birthdays or just because lol. I will never use any other banana creme recipe than this. Thank you so much for this recipe!
how far in advance can you make this for Thanksgiving
This can be made 24 hours in advance.
Love this how much whip cream do you put in with the pudding?
Hi Kathleen, You fold in 1 cup of whipped topping into the filling in step 2. Enjoy!