I keep coming back to this recipe because it delivers big flavor, gorgeous texture, and that irresistible “just one more bite” finish.
I’m obsessed with this Easy Banana Pie because it tastes like the dessert I actually want after dinner: cool, creamy, sweet, and not even a little fussy. The ripe bananas bring that soft, mellow sweetness I crave, and the graham cracker crust gives every bite a crumbly little crunch that keeps me going back for one more slice.
And then another. No dramatic backstory, no fancy bakery energy.
Just a pie that disappears fast because it’s ridiculously good. But what I love most is how light it feels while still tasting rich.
Simple. Cold.
Banana-loaded. Completely dangerous in my fridge.
Ingredients
- Graham cracker crust brings sweet crunch, and store-bought totally saves your sanity.
- Homemade crust tastes buttery and cozy, if you’re feeling a tiny bit ambitious.
- Instant vanilla pudding makes the filling creamy fast, with that classic pie-shop vibe.
- Cold milk helps the pudding set up smooth, not weird or gluey.
- Ripe bananas add natural sweetness, soft texture, and actual fruit points.
- Heavy whipping cream makes it fluffy and rich, like dessert should be.
- Whipped topping works too, especially when you just can’t deal today.
- Powdered sugar sweetens the cream gently, without making it gritty.
- Vanilla extract adds warmth and makes everything taste more homemade.
- Plus, chocolate shavings bring a little fancy without much effort.
- Basically, toasted pecans add crunch and make each bite feel balanced.
Ingredient Quantities
- 1 (9 inch) graham cracker crust (store bought) or for homemade crust: 1 1/2 cups graham cracker crumbs, 6 tablespoons unsalted butter, 1/4 cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
- 3 ripe bananas, sliced
- 1 cup cold heavy whipping cream (or 8 ounces thawed frozen whipped topping)
- 2 tablespoons powdered sugar (if whipping cream)
- 1 teaspoon pure vanilla extract
- Optional garnish: 2 tablespoons chocolate shavings or chopped toasted pecans
How to Make this
1. If making a homemade crust, preheat oven to 350 F, stir together graham cracker crumbs, granulated sugar, and melted butter, press firmly into a 9 inch pie plate, and bake 8 to 10 minutes; cool. If using a store bought crust, set it out to room temperature.
2. In a medium bowl whisk the instant vanilla pudding mix into 2 cups cold milk for about 2 minutes until thickened.
3. Slice the ripe bananas into 1/4 inch slices.
4. Arrange a single layer of banana slices on the bottom of the cooled crust, reserving some slices for the top if desired.
5. Pour or spread half of the pudding over the banana layer, smooth gently, then add another layer of banana slices and top with the remaining pudding.
6. If using heavy cream, chill the bowl and beaters, then whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form. If using thawed frozen whipped topping, fold in 1 teaspoon vanilla until smooth.
7. Spread the whipped cream evenly over the pudding layer.
8. Garnish with chocolate shavings or chopped toasted pecans if desired, cover, and refrigerate at least 2 hours before serving for best texture.
Equipment Needed
1. 9 inch pie plate or shallow pie dish
2. Oven (for baking homemade crust)
3. Mixing bowls (one medium, one large)
4. Whisk
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Electric mixer or hand mixer (for whipping cream)
8. Knife and cutting board (for slicing bananas)
9. Grater or vegetable peeler (for chocolate shavings)
FAQ
Easy Banana Pie Recipe Substitutions and Variations
- Graham cracker crust: swap for an Oreo or chocolate cookie crust (pulse cookies with melted butter and press into pan) or use gluten free graham or crushed gluten free cookies for a GF option.
- Instant vanilla pudding mix: use 3 cups homemade pastry cream or thickened custard (cook 2 cups milk with 1/4 cup sugar, whisk in 2 tablespoons cornstarch and 2 egg yolks off heat until thick) or substitute instant banana pudding mix for more banana flavor.
- Cold milk: use any neutral plant milk such as unsweetened almond, oat, or soy milk for a dairy free version; use whole milk or half and half for a richer filling.
- Cold heavy whipping cream: replace with 8 ounces thawed frozen whipped topping for convenience, or make stabilized whipped cream by folding 4 ounces softened cream cheese into 1 cup whipped cream for extra body.
Pro Tips
1. Pick bananas that are ripe but still slightly firm. They will hold their shape better when sliced and will not turn mushy between the pudding and crust.
2. Prevent browning by brushing the banana slices lightly with a bit of fresh lemon juice or orange juice as you layer. It keeps the fruit looking fresh without adding a sour taste.
3. Keep everything cold for the lightest, fluffiest whipped cream: chill the bowl and beaters, and whip just to soft or medium peaks. If you want extra stability for longer refrigeration, fold in a couple tablespoons of mascarpone or a tablespoon of instant nonfat dry milk.
4. Protect the crust from sogginess by creating a thin barrier before adding the bananas and pudding. Brush a light coating of melted chocolate or a thin layer of pudding on the cooled crust, let it set, then proceed with the layers. This keeps the crust crisp and gives a nice flavor contrast.
Easy Banana Pie Recipe
I keep coming back to this recipe because it delivers big flavor, gorgeous texture, and that irresistible “just one more bite” finish.
8
servings
408
kcal
Equipment: 1. 9 inch pie plate or shallow pie dish
2. Oven (for baking homemade crust)
3. Mixing bowls (one medium, one large)
4. Whisk
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Electric mixer or hand mixer (for whipping cream)
8. Knife and cutting board (for slicing bananas)
9. Grater or vegetable peeler (for chocolate shavings)
Ingredients
-
1 (9 inch) graham cracker crust (store bought) or for homemade crust: 1 1/2 cups graham cracker crumbs, 6 tablespoons unsalted butter, 1/4 cup granulated sugar
-
1 package (3.4 ounces) instant vanilla pudding mix
-
2 cups cold milk
-
3 ripe bananas, sliced
-
1 cup cold heavy whipping cream (or 8 ounces thawed frozen whipped topping)
-
2 tablespoons powdered sugar (if whipping cream)
-
1 teaspoon pure vanilla extract
-
Optional garnish: 2 tablespoons chocolate shavings or chopped toasted pecans
Directions
- If making a homemade crust, preheat oven to 350 F, stir together graham cracker crumbs, granulated sugar, and melted butter, press firmly into a 9 inch pie plate, and bake 8 to 10 minutes; cool. If using a store bought crust, set it out to room temperature.
- In a medium bowl whisk the instant vanilla pudding mix into 2 cups cold milk for about 2 minutes until thickened.
- Slice the ripe bananas into 1/4 inch slices.
- Arrange a single layer of banana slices on the bottom of the cooled crust, reserving some slices for the top if desired.
- Pour or spread half of the pudding over the banana layer, smooth gently, then add another layer of banana slices and top with the remaining pudding.
- If using heavy cream, chill the bowl and beaters, then whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form. If using thawed frozen whipped topping, fold in 1 teaspoon vanilla until smooth.
- Spread the whipped cream evenly over the pudding layer.
- Garnish with chocolate shavings or chopped toasted pecans if desired, cover, and refrigerate at least 2 hours before serving for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 185g
- Total number of serves: 8
- Calories: 408kcal
- Fat: 26.6g
- Saturated Fat: 16.3g
- Trans Fat: 0.08g
- Polyunsaturated: 1g
- Monounsaturated: 5g
- Cholesterol: 72mg
- Sodium: 169mg
- Potassium: 288mg
- Carbohydrates: 47.1g
- Fiber: 2.3g
- Sugar: 21.9g
- Protein: 4.6g
- Vitamin A: 2400IU
- Vitamin C: 3.8mg
- Calcium: 106mg
- Iron: 0.5mg
