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Banana Pudding Pie

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close up shot of a banana pudding pie topped with whipped cream and vanilla wafers
Cool, creamy, and delicious this classic sweet banana pudding pie dessert will be a favorite!
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Table of Contents
  1. Banana Pudding Pie Ingredients
  2. How To Make This Banana Pudding Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This homemade banana pudding pie is a creamy pie packed with delicious banana flavor. First, you make a flaky pie crust and then top it with creamy pudding, fluffy whipped cream, and fresh banana slices before adding vanilla wafers for a sweet cookie crunch.

close up shot of a banana pudding pie topped with whipped cream and vanilla wafers

Banana Pudding Pie Ingredients

banana pudding pie raw ingredients that is labeled

You’ll need:

  • 1 large box instant vanilla pudding mix
  • 1½ cups milk
  • ½ cup half and half
  • 2-3 large bananas
  • Nilla vanilla wafer cookies
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (9-inch) pie crust

PRO TIP:

You could opt to use Cool Whip whipped topping instead of making your own whipped cream for this recipe. If you do, you would leave out the whipping cream, powdered sugar, and vanilla from the ingredients list.

SUBSTITUTIONS AND ADDITIONS

CRUST: If you like a little more crunch in this classic dessert you can opt for a Nilla wafer crust or a graham cracker crust.

PIE CRUST: You can use a store-bought pie crust or make your own.

BANANA EXTRACT: Swap out the 1 teaspoon of vanilla extract for banana extract to give your pie an even more fruity banana flavor.

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How To Make This Banana Pudding Pie Recipe

STEP ONE: Preheat the oven to 450°F. While the pie dough is still chilled, roll it out and place it into a 9-inch baking dish. Crimp the edges of the pie crust.

pie dough shaped into a pie form in a baking dish

STEP TWO: Gently place a piece of foil down into the pie crust and fill it with dried beans or pie weights. Let the crust sit for several minutes on the counter so that it comes to room temperature.

OUR RECIPE DEVELOPER SAYS

Pie weights help keep the pastry from puffing up or losing its shape in the oven. If you don’t have pie weights, dried beans or uncooked rice work just as well.

foil filled with dry beans on top of the pie dough in the baking dish

STEP THREE: Once the oven has preheated, bake the pie crust for 10 minutes. Briefly remove it from the oven, take out the foil and beans or pie weights and then place it back into the oven for 2 to 3 more minutes. Remove the pie from the oven and let it cool completely before proceeding.

pie crust after being baked in a baking dish

STEP FOUR: To make the pudding filling, whisk together the instant pudding mix, milk and half and half. Place in the refrigerator and chill until ready to use.

pudding mix, milk, and half and half combined in a bowl

STEP FIVE: Once the pie crust has cooled completely, place 1 to 2 layers of sliced bananas on the top of the crust.

bananas layered on the bottom of the pie crust

STEP SIX: Spread the chilled pudding filling over the top of the bananas.

pudding mixture spread over the bananas

STEP SEVEN: To make the whipped cream, pour whipping cream into the base of a stand mixer fitted with the whisk attachment. Add vanilla and powdered sugar. Mix on low until the powdered sugar is mixed in, then turn to high and whip for 1 minute or until stiff peaks form.

STEP EIGHT: Place whipped cream in a piping bag and pipe around the edges of the pie. Alternate the top of the whipped cream with Nilla Wafers and banana slices.

PRO TIP:

If you’re serving right away, you can fully assemble at once. However, if you’re making it ahead of time, I would suggest waiting to add the whipped cream, bananas, and wafers until you’re going to serve your guests so nothing gets soggy or discolored. 

pie topped with whipped cream and vanilla wafers

How To Serve

Make sure to serve your pie cold with a scoop of vanilla ice cream on the side. This fluffy and creamy banana pie would be a delightful dessert to serve for company or at a summer potluck.

If you love banana flavor, then you’re missing out if you haven’t tried these similar fan favorites: banana pudding cake and banana bread pudding.

Storage

IN THE FRIDGE: Store this banana pie in the fridge covered with aluminum foil or plastic wrap for 3 to 4 days.

IN THE FREEZER: You can freeze banana pudding pie for up to a month. If you plan to freeze your pie, leave off the toppings (whipped cream, bananas and Nilla Wafers) until you’re ready to serve it. This will keep the topping fresh and prevent the cookies from getting soggy.

close up shot of a slice of banana pudding pie topped with whipped cream and vanilla wafers on a plate

If you love banana pudding, this pie version is sure to be a new favorite. It’s a classic banana pudding in a flaky crust and topped with fresh bananas, whipped cream and sweet Nilla wafers.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pudding in this recipe?

If you prefer to use homemade vanilla pudding for this recipe, it would taste just as delicious as the store-bought pudding.

Can I freeze this pie?

This simple recipe can be frozen for up to a month. We’d recommend waiting to add the whipped topping and banana and cookie garnish until you are ready to thaw and serve.

Can I use a store-bought pie crust?

If you want to save some time making this pie, you can use a store-bought pie crust instead of homemade.

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close up shot of a banana pudding pie topped with whipped cream and vanilla wafers

Banana Pudding Pie

5 from 2 votes
Cool, creamy, and delicious this classic sweet banana pudding pie dessert will be a favorite!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8

Ingredients
  

  • 1 large box instant vanilla pudding mix
  • cups milk
  • ½ cup half and half
  • 2 to 3 large bananas
  • Nilla Wafers
  • 1 cup whipped heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 (9-inch) pie crust

Instructions
 

  • Preheat the oven to 450°F.
  • While the pie dough is still chilled, roll it out and place it into a 9-inch baking dish. Crimp the edges of the pie crust. 
  • Gently place a piece of foil down into the pie crust and fill it with dried beans or pie weights.
  • Let the crust sit for several minutes on the counter so that it comes to room temperature.
  • Once the oven has preheated, bake the pie crust for 10 minutes. Briefly remove it from the oven, take out the foil and beans or pie weights and then place it back into the oven for 2 to 3 more minutes.
  • Remove the pie crust from the oven and let it cool completely before proceeding.
  • To make the pudding filling, whisk together the pudding mix, milk and half and half. Place in the refrigerator and chill until ready to use.
  • Once the pie crust has cooled completely, place 1 to 2 layers of sliced bananas on the bottom of the pie crust.
  • Spread the chilled pudding filling over the top of the bananas.
  • To make the whipped cream, pour whipping cream into the base of a stand mixer fitted with the whisk attachment. Add vanilla and powdered sugar. Mix on low until the powdered sugar is mixed in, then turn to high and whip for 1 minute or until stiff peaks form.
  • Place whipped cream in a piping bag and pipe around the edges of the pie. Alternate the top of the whipped cream with Nilla Wafers and banana slices.

Video

Notes

  • You could opt to use Cool Whip whipped topping instead of making your own whipped cream for this recipe. If you do, you would leave out the whipping cream, powdered sugar, and vanilla from the ingredient list.
  • Pie weights help keep the pastry from puffing up or losing its shape in the oven. If you don’t have pie weights, dried beans, or uncooked rice, work just as well.
  • If you’re serving right away, you can fully assemble at once. However, if you’re making it ahead of time, I would suggest waiting to add the whipped cream, bananas, and wafers until you’re going to serve your guests so nothing gets soggy or discolored. 

Nutrition

Calories: 208kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 38mg | Potassium: 208mg | Fiber: 1g | Sugar: 13g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
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  1. Toni Thomason says

    5 stars
    Banana pudding is probably my favorite dessert of all time and this pie exceeds those expectations. So mouth-wateringly delicious!! Can’t get enough.