Simple Banana Cream Pie
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Today, I’m bringing you another slice of pie happiness—because when a dessert is this easy and this beloved, it’s worth sharing! This version of banana cream pie is a slight adaptation from a Taste of Home recipe I came across years ago, and it’s been a staple in my kitchen ever since. If you’re someone who hesitates to make pies from scratch, fear not—this recipe is delightfully simple and nearly foolproof. You don’t need any fancy ingredients or expert-level baking skills. If you can stir and layer, you can make this pie—and your family will thank you.
What makes it extra special is the Nilla wafer crust, which gives the pie that nostalgic, southern banana pudding vibe—only dressed up in pie form. The combination of creamy filling and sweet vanilla cookies is pure comfort food. Of course, if you’re craving a more classic twist, you can easily swap in a baked pie crust or go for a buttery graham cracker base. No matter what crust you choose, the end result is sweet, smooth, and totally irresistible.
Ingredients to make Banana Cream Pie
- MILK
- INSTANT VANILLA PUDDING MIX
- VANILLA
- FROZEN WHIPPED TOPPING
- NILLA WAFER CRACKER CRUST
- BANANAS
- WHIPPING CREAM
- POWDERED SUGAR
Instructions for Banana Cream Pie
Mix the Pudding Filling: In a large mixing bowl, add the cold milk and instant vanilla pudding mix. Using an electric mixer on low speed, beat the mixture for about 2 minutes until it’s smooth and slightly thickened. Add a splash of vanilla extract for extra depth of flavor, then gently fold in the whipped topping using a spatula. The result should be creamy and fluffy—don’t overmix!
Assemble the Pie Layers: Pour approximately 1⅓ cups of the pudding mixture into your prepared Nilla wafer crust, spreading it evenly across the bottom. Slice 3 ripe bananas and layer the slices on top of the pudding. Try to cover the surface evenly so every bite gets a sweet banana surprise. Spoon the remaining pudding mixture over the bananas and smooth out the top with a spatula or the back of a spoon.
Whip Up the Topping: In a separate bowl, beat together heavy whipping cream and powdered sugar until soft peaks form. Keep going until the mixture turns thick and fluffy—it should hold its shape when lifted with a spoon. This homemade whipped cream adds a fresh and creamy finish to the pie.
Finishing Touches: Spread the whipped cream generously over the top of the pie. For a little extra flair, garnish with a few banana slices just before serving. You can even add crushed Nilla wafers or a drizzle of caramel if you’re feeling fancy!
Chill and Serve: Place the pie in the fridge until it’s time to serve—at least 1 hour so everything sets nicely. Because of the fresh bananas, this pie is best enjoyed the same day it’s made to preserve the texture and flavor. It yields 6 to 8 generous slices.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, but it’s best enjoyed within 24 hours. The bananas tend to brown and soften quickly, so making it the day you plan to serve it is ideal. If you prep it in advance, wait to add the banana garnish until just before serving.
What kind of bananas should I use?
Ripe bananas with a few spots work best—they’re sweeter and easier to slice. Avoid overly soft or green bananas, as they won’t give the pie its signature flavor and texture.
Can I use a store-bought crust?
Definitely! A ready-made graham cracker crust or traditional pie crust works great. But the Nilla wafer crust really brings that southern banana pudding vibe to life.
Is there a substitute for whipped topping?
You can swap store-bought whipped topping with homemade whipped cream (just heavy cream and powdered sugar whipped until fluffy). It’s fresher, slightly less sweet, and adds a rich flavor.
Can I use banana pudding instead of vanilla?
Sure! Banana pudding mix will intensify the banana flavor. If you’re going for that bold banana punch, give it a try.
Does this pie freeze well?
Not really. Because it contains fresh bananas and whipped topping, freezing can alter the texture and cause browning. Refrigeration is your best bet.
Can I add other layers or mix-ins?
Absolutely! Try a drizzle of caramel between the layers or a sprinkle of crushed Nilla wafers on top. For extra texture, chopped nuts or mini chocolate chips are fun twists.
FOR MORE RECIPES LIKE THIS, TRY:
- Banana Pecan Cake
- Blueberry Banana Cream Pie
- Banana Caramel Coconut Crepes
- Mini Banana Split Trifles
Banana Cream Pie
Real Mom Kitchen
Equipment
Ingredients
- 1 cup milk
- 3.4 oz pkg instant vanilla pudding mix
- ½ tsp vanilla
- 8 oz pkg frozen whipped topping
- 1 9 in nilla wafer crust (graham cracker or a regular prepared pie shell work too)
- 3 medium firm bananas sliced
- ½ cup whipping cream
- 1 Tbsp powdered sugar heaping
- additional banana slices optional
Instructions
- In a large bowl, beat the milk and pudding mix together on low speed for 2 minutes; beat in vanilla. Fold in whipped topping.
- Pour 1-1/3 cups of the pudding mixture into pie crust. Layer with the 3 bananas cut into slices and remaining pudding mixture.
- Whip cream and powdered sugar until thick and fluffy. Spread on top of pie. Garnish with additional banana slices if desired. Refrigerate until serving. This is best served the same day. Makes 6-8 servings.
Nutrition
