Raspberry Banana White Chocolate Pudding Pie
Indulge your sweet tooth with this luscious Raspberry Banana White Chocolate Pudding Pie, a no-bake dessert that combines layers of creamy decadence and fresh fruit. Featuring a buttery graham cracker crust, velvety white chocolate pudding, and a heavenly whipped cream topping, this pie elevates the classic pudding dessert to gourmet status. Juicy raspberries and perfectly ripe banana slices provide bursts of fruity flavor in every bite, while a sprinkle of grated white chocolate serves as an elegant finishing touch. Ready in just 25 minutes (plus chill time), this dessert is perfect for summer gatherings, holidays, or anytime you need a quick yet show-stopping treat. Whether you're searching for a fruity dessert, no-bake pie, or white chocolate recipe, this Raspberry Banana White Chocolate Pudding Pie delivers pure bliss with minimal effort.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3.4 ounces instant white chocolate pudding mix
- 2 cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 1 cup fresh raspberries
- 2 tablespoons white chocolate, grated or shaved (for garnish)
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crust mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form the crust. Place it in the refrigerator to chill while preparing the filling.
In a large mixing bowl, whisk together the instant white chocolate pudding mix and cold whole milk for about 2 minutes until the mixture thickens. Let it set for another 5 minutes.
In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer until stiff peaks form. Set half of this whipped cream aside for topping.
Gently fold the other half of the whipped cream into the thickened pudding to create a light and fluffy filling.
Slice the bananas into even rounds and layer them on the bottom of the prepared crust.
Pour half of the pudding mixture over the banana layer, spreading it evenly.
Scatter the fresh raspberries evenly across the pudding layer.
Pour the remaining pudding mixture on top of the raspberries and smooth the surface with a spatula.
Spread the reserved whipped cream over the top of the pie, creating an even layer.
Sprinkle the grated or shaved white chocolate over the whipped cream for garnish.
Refrigerate the pie for at least 4 hours or until fully set.
Slice and serve chilled. Enjoy your Raspberry Banana White Chocolate Pudding Pie!
Nutrition Facts
Calories |
3348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 364.4 g | 133% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 212.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 734 mg | 56% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2011 mg | 43% | |
*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.
