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.
- Prepare the filling stir together pudding mix & milk, and fold in whipped topping (per the recipe below).
- Fill the crust with sliced bananas and top with the banana cream filling.
- Chill 4 hours or overnight, decorate with whipped cream and bananas.
- 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!
Did your family love this Banana Cream Pie? Be sure to leave a rating and a comment below!
Easy Banana Cream Pie
- 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
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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© 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.