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!

Banana Cream Pie in the dish

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).

adding whipped cream to banana pudding to make Banana Cream Pie

How to Make Banana Cream Pie (shortcut recipe)

  1. Bake the crust and cool completely if using pastry.
  2. Prepare the filling stir together pudding mix & milk, and fold in whipped topping (per the recipe below).
  3. Fill the crust with sliced bananas and top with the banana cream filling.
  4. Chill 4 hours or overnight, decorate with whipped cream and bananas.
mixing ingredients to make pudding layer for Banana Cream Pie

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.
a slice of banana cream pie on a plate

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!

a slice of banana cream pie on a plate
4.89 from 231 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Banana Cream Pie

Whip up an easy banana cream pie using a pre-made crust for a quick and delicious treat!
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Total Time 25 minutes
Servings 8
buy hollys book

Ingredients  

  • 1 9 inch pie crust baked and cooled
  • 2 bananas plus extra for decorating
  • 2 cups cold whole milk
  • 2 packages instant vanilla pudding mix 3.5 oz each
  • 2 cups frozen whipped topping 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 wiht 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

For a No Bake Graham Crust, combine 6 tablespoons melted butter, 1 ½ cups graham crumbs, and ¼ cup granulated sugar. Press into the bottom and sides of a 9-inch pie plate. Chill for at least 15 minutes before filling.
4.89 from 231 votes

Nutrition Information

Calories: 293 | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 276mg | Potassium: 241mg | Fiber: 1g | Sugar: 30g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie
Cuisine American

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.

Banana Cream Pie with banana slices and a title
plated Banana Cream Pie with writing
close up of Banana Cream Pie with writing
Banana Cream Pie in the dish and plated with a title

Categories:

, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. This was my 1st banana cream pie and I made it for my woman’s birthday. I thought it came out great. She ate 2 pieces that night and said she loved it! I used the no bake crust with vanilla wafers instead of the graham crackers. The only change I made was using French vanilla pudding instead of plain vanilla (the store was out of vanilla). It still was delicious!!! Thank you for the recipe!!!

  2. Normally I avoid “easy” recipes but I thought I’d try this. Honestly this was not only easy to make but it was delicious. The taste and texture is equal to traditional recipes but without all the prep. I highly recommend this recipe.

  3. I don’t know what I missed in following the directions. I missed the two boxes of vanilla pudding with two cups of cold whole milk. I whisked these two ingredients together for 4-5 minutes. Nothing thickened. I even folded in the whip cream, thinking that this would help thicken things. It did not.
    Please advise me as to what I did wrong. :-/

    1. Hi Suzanne, I’m not sure what would have went wrong. Did you use the correct size (3.5oz each) of pudding? A hand mixer instead of a whisk may thicken it up a bit better too.

  4. Hi! Thank you for the recipe. Quick question, (sorry if it’s been answered) if I use already made crust, do I need to bake the crust beforehand? (sorry first time making banana cream pie)

    Thank you!

    1. Hi Pina, you will want to bake and cool the crust before adding the filling to it. You can also opt for a no-bake crust like a graham crust if you prefer.