Easy Banana Cream Pie Recipe

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A slice of banana cream pie with graham cracker crust is being lifted from a pie dish, showcasing layers of cream filling and banana slices, topped with whipped cream and banana garnishes.

An easy banana cream pie made with instant pudding and a graham cracker crust! With a fast prep time and a secret ingredient, this foolproof pie comes together quickly and always comes out perfect!

5 from 1 vote

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Prep Time: 20

Cook Time: 15

Total Time: 5 35

Servings: Slices

Author: Michelle

Ingredients

Graham Cracker Crust

12 whole honey graham cracker sheets (6 1/2 ounces)
6 tablespoons of unsalted butter, melted
3 tablespoons granulated sugar
⅛ teaspoon coarse kosher salt

Banana Pudding Pie Filling

1 3/4 cup whole milk
1 cup heavy cream
5.1 oz (family sized) box of instant vanilla pudding mix
1 teaspoon vanilla extract
3 medium sized bananas ripe, but not too soft and browned

Homemade Whipped Cream

1 1/4 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Make The Graham Cracker Crust (skip to step 5 if using a storebought crust): Preheat the oven to 350º and lightly spray a 9" or 10" pie plate with cooking spray.
Crush the graham cracker sheets into fine crumbs and place in a medium sized bowl with the sugar and salt.
Add the melted butter and stir until the cracker crumbs are evenly moistened and clumping.
Pour the crumbs into the pie plate and press into a compact and even layer. Use a flat bottomed glass 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.
Bake your graham cracker crust in a 350º oven for 10-15 minutes until golden brown and smells toasty.
Let the crust cool for 10 minutes. It should be warm, but not too hot to hold.
Make the Banana Pudding Filling: Slice two bananas into ½” thick slices and arrange on the bottom of the pie. Overlapping is ok, but don't stack the bananas more than two layers.
Combine the pudding mix, milk, heavy cream, and vanilla extract in a medium bowl. Whisk for 2 minutes until smooth and slightly thickened, but still runny.
Pour the pudding mixture over the sliced bananas in the graham cracker crust.
Slice the last banana and gently top the pudding with banana slices. The pudding will still be soft, but will thicken and hold on to the bananas after setting.
Cover the bananas and the pudding with a piece of plastic wrap, placed directly on the surface of the banana slices. If the crust is still warm, lift a corner of the plastic to create a vent to prevent condensation from forming while chilling.
Chill the pie for a minimum of 5-6 hours until set, but overnight is best for flavors to develop.
Make The Whipped Cream: In a medium-sized bowl, use a hand mixer to beat the heavy cream on medium low speed until frothy.
Add the powdered sugar and vanilla and beat at medium-high speed until thick, doubled in volume, and stiff peaks form (cream stands up on the end of the whisk without drooping). Note: The Whipped cream can be made 1 day in advance. Rewhip on high speed if the cream is runny.
Top the chilled pie with the whipped cream and serve extra on the side if needed.

Notes

If using a storebought graham cracker crust, select the 10" or deep dish version.
If using vanilla wafer crumbs or premade graham cracker crumbs, you'll need 1 1/2 cups, packed or 6.5 ounces.
Bananas should be ripe, but not brown or super soft.
Place plastic wrap directly onto exposed banana slices to keep them from turning brown.

Cuisine Pies

Course Sweets

Nutrition