Banana Pudding Pie
Experience the ultimate comfort dessert with this Banana Pudding Pie, a no-fuss, crowd-pleasing treat that beautifully marries creamy textures and nostalgic flavors. Featuring a buttery graham cracker crust, layers of ripe banana slices, silky vanilla pudding, and fluffy homemade whipped cream, this recipe delivers a decadent twist on classic banana pudding. Ready in just 25 minutes of prep time, this chilled pie is perfect for potlucks, family gatherings, or any occasion that calls for an easy yet impressive dessert. Add an optional crunch with vanilla wafer cookie garnish for a delightful finishing touch. Serve chilled, slice into the memories, and savor every bite of this all-American favorite!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 ripe bananas
- 1 package instant vanilla pudding mix (3.4-ounce package)
- 2 cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 10 vanilla wafer cookies (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture is like damp sand.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
While the crust cools, slice the bananas into 1/4-inch thick rounds and set aside.
In a large mixing bowl, whisk the instant vanilla pudding mix with cold milk for 2 minutes, or until thickened. Place the pudding in the refrigerator to set for 5 minutes.
In another bowl, using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract together on high speed until stiff peaks form (approximately 3-4 minutes). Set aside.
Once the crust is fully cooled, layer the banana slices evenly over the bottom of the crust.
Spread the vanilla pudding over the layer of bananas, ensuring it covers the entire surface.
Top the pudding layer with the whipped cream, spreading evenly with a spatula.
Optionally, garnish the top with vanilla wafer cookies or additional banana slices.
Refrigerate the pie for at least 2 hours to allow it to set before serving.
Slice and serve chilled. Enjoy your Banana Pudding Pie!
Nutrition Facts
Calories |
4725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.0 g | 313% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 333.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 679 mg | 52% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
