Easy Banana Cream Pie Recipe With Graham Cracker Crust

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After years of real-life trial and error (and plenty of pie fails), I’ve finally landed on a Banana Cream Pie recipe that’s as easy as it is foolproof. I use instant pudding for the vanilla filling, but with a few smart tweaks that guarantee a smooth, sliceable pie every time. And to make things even easier, that delicious banana pudding filling sits in side of a toasty graham cracker crust–simplifying this recipe even further!

I always thought a banana cream pie would be so hard to make. But I was wrong! This easy banana cream pie recipe uses a simple graham cracker crust and instant pudding mix to make the whole process foolproof. No separating egg yolks and no whisking constantly over a hot stovetop required!

Tip: You can use a premade crust from the grocery store to make this recipe even easier.

Serve it on its own or as part of a dessert spread with my favorite simple peanut butter pie, chocolate cream pie with a graham cracker crust, or my famous Dutch Apple Pie.
It’s the perfect pie for everything from a simple weeknight treat to a stress-free holiday dessert your guests will go bananas over (see what I did there?).

Why You’ll Love This Easy Banana Cream Pie Recipe

• No-fail recipe! The instant pudding filling has been tweaked to mimic vanilla custard and set firm for perfect slices.
• No need to boil or constantly stir a custard on the stovetop.
• Graham cracker crusts are more flavorful and easier to make than a rolled pastry crust.
• This is a great pie for making ahead and entertaining!  
• Make as much or as little from scratch as you’d like!

Banana Cream Pie Ingredients

Here’s everything you need to make the perfect banana cream pie with a graham cracker crust, AND homemade whipped cream!

Homemade Graham Cracker Crust

• Honey Graham Cracker Sheets – about 12 whole  (1 1/2 cups, packed or 6 1/2 ounces)
• Unsalted Butter – melted. If all you have is salted butter, decrease the amount of salt called for in the recipe card.
• Granulated Sugar – this is the “glue” that holds the graham cracker crumbs together.
• Coarse Kosher Salt 

For the Banana Cream Pie Filling

• Heavy cream – This is my secret ingredient for making a banana cream pie with pudding and getting it to set firmly so it can be sliced.
• Whole Milk– The milk lightens up the rich pudding filling. I also reduce the amount the box calls for the make the filling sliceable.
• Instant Vanilla Pudding Mix – I use a 5.1 oz family sized box of instant pudding. Do not get the cook and serve kind.
• Vanilla Extract – I like adding a little vanilla extract to the filling for fresh vanilla flavor.
• Bananas – 3 medium sized, very ripe but not brown or overly soft.

For the Homemade Whipped Cream 

• Heavy Cream – the cream should be very cold.
• Powdered Sugar – you can use white sugar too if that’s all you have.
• Vanilla Extract 

How to Make Banana Cream Pie

Follow these simple step-by-step instructions for the best results from your cream pies every time.

Make the Crust

Note: Skip to step 5 if using a store-bought graham cracker crust.

Step 1

Preheat the oven to 350º. Lightly spray a 9″ or 10″ pie plate with cooking spray and set aside. 

Step 2

Crush the graham cracker sheets into fine crumbs and place in a medium sized bowl with the sugar and salt. You can use a food processor for this or place the graham crackers in a resealable bag and crush them with a rolling pin.

Step 3

Add the melted butter and stir until the cracker crumbs are evenly moistened and clumping.

Step 4

Pour the crumbs into the pie dish and press into a compact and even layer. Use a flat bottomed glass or a second pie pan to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible. 

Step 5

Bake your graham cracker crust in a 350º oven for 10-15 minutes until golden brown and smells toasty.

Let the pie crust cool for 10 minutes. It shouldn’t be too hot to handle, but still warm.

Make the Banana Pudding Filling

Step 1

Slice two bananas into ½” thick slices and arrange on the bottom of the pie. Try not to stack the bananas more than two layers high.

Step 2

Combine the pudding mix, whole milk, heavy cream, and a teaspoon vanilla extract in a medium bowl. Whisk for 2 minutes until the texture is smooth and thickened, but still runny.

Step 3

Step 4

Cover the bananas and the pudding with a piece of plastic wrap placed directly on the surface of the banana slices (to prevent browning).

Tip: If the crust is still warm, lift a corner of the plastic to create a vent to prevent condensation from forming while chilling.

Step 5

Chill the pie in the fridge for a minimum of 5-6 hours until set, but overnight is best for flavors to develop.

Make the Whipped Cream

Step 1

In a medium sized bowl, use a hand mixer to beat the heavy cream on medium low speed until frothy.

Step 2

Add the powdered sugar and vanilla and beat at medium high speed until thick, doubled in volume, and stiff peaks form (meaning the cream stands up on the end of the beater without drooping).

Step 3

Tips & Tricks 

• Bake the graham cracker crust until golden brown and crisp. This will help keep the crust from getting soggy.
• Use ripe bananas that are spotty, but still yellow. Avoid using bananas that are super soft and are starting to brown. Those are best for banana muffins or banana bread cookies.
• Add bananas to the warm crust to provide a protective layer against the pudding.
• Pour the pudding into the pie shell while it’s still runny, this will keep the filling from pulling away from the crust when sliced.
• Whipped cream can be made 1 day in advance. Rewhip on high speed if the cream looks runny.

Easy Banana Cream Pie Substitutions & Variations

• Gluten-free graham crackers can be used in this recipe.
• If you prefer a traditional pie dough, you can use that instead of a graham cracker crust.
• Swap the vanilla instant pudding with other flavors like chocolate, banana, or french vanilla.
• Use a little banana extract with or in place of the vanilla for a bigger burst of banana flavor.
• Cool Whip or thawed frozen whipped topping can be used instead of homemade whipped cream.
• Vanilla wafers can be swapped instead of graham crackers, you’ll need about 6 ½ ounces or 1 ½ cups of crumbs.
• Drizzle a couple of tablespoons of melted peanut butter or warm caramel sauce over the pie right before serving for an extra layer of flavor.
• A storebought graham cracker crust can be used in place of homemade. Make sure you get a 10” or “deep dish” version.
• You can also purchase pre-crushed graham cracker crumbs to make the crust. They’re usually found in the baking aisle.

Topping Recommendations:

• A sprinkle of cinnamon for a touch of cozy
• Add some chocolate in the form of mini chocolate chips, chocolate sauce, or chocolate curls.
• Drizzle on some caramel sauce, strawberry sauce, or even melted peanut butter.
• For added crunch, sprinkle on some chopped peanuts, pecans, walnuts or keep it sweet with crushed up biscoff cookies, vanilla wafers, or Oreos.

Tips for Slicing

• Use a sharp, thin, knife to cut down right through the graham cracker layer. Make sure you feel the slicing knife go through the crust, this will help with neater slices. 
• Clean the knife between cuts with a paper towel for clean slices. 
• Heads up, the first slice will not come out cleanly, that’s just the nature of pudding pies.

How to Serve Banana Cream Pie with Pudding

Serve this delicious banana cream pie on its own or with a scoop of Homemade Vanilla Ice Cream or Homemade Strawberry Ice Cream. 

You can also enjoy a slice of pie with a simple warm beverage like a creamy hot chocolate, a maple latte, or a festive eggnog latte.

How to Store Easy Banana Cream Pie

Leftover pie (including the homemade whipped cream) will keep for up to 3 days in the refrigerator, loosely covered with plastic wrap. Individual slices can be transferred to an airtight container as well. 

Banana Cream Pie with Pudding FAQs

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