Banana Cream Pie & Chunky Monkey Pie
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I know I just shared my Quick and Easy Banana Cream Pie not too long ago, but what can I say—I’ve been on a banana dessert kick lately! Right after whipping up my pie, I spotted a similar version over at Our Best Bites, and of course, I couldn’t resist trying it out. What caught my attention was the twist: the pudding mixture includes water and sweetened condensed milk. Intrigued, I tweaked the recipe ever so slightly to make it my own, then handed out forks and asked my family to help with the ultimate taste test. Which pie would win their hearts?
Turns out, my husband gave both versions equal love—he’s easy to please. My oldest son chimed in and said he preferred the filling in this newer version. And me? I think I’d have to lean toward this one, too. It has a silkier texture and really tastes like a classic banana cream pie.
One thing I especially loved? It makes two pies! That gave me a chance to bake a traditional banana cream and get a little creative with the second by turning it into a Chunky Monkey version. While everyone appreciated the twist, the original banana cream stole the show. Compared to my previous pie—which has a fluffier, mousse-like filling thanks to the Cool Whip—this version is truer to the creamy, dreamy banana pies I remember growing up.
So if you’re craving something nostalgic with a rich banana custard vibe, this one’s worth making. I’d love to hear which version your crew likes best!
Ingredients for Banana Cream Pie
- INSTANT VANILLA PUDDING
- WATER
- SWEETENED CONDENSED MILK
- PREPARED PIE CRUST (PASTRY CRUST OR COOKIE CRUST)
- BANANAS
- HEAVY WHIPPING CREAM
- POWDERED SUGAR
- VANILLA EXTRACT
Instructions for Banana Cream Pie
In a large mixing bowl, combine the instant pudding mix, water, and sweetened condensed milk. Use a hand mixer on low speed to blend everything for about 2 minutes, then pop the bowl into the refrigerator to chill briefly while you prep the whipped cream.
In a separate medium bowl, whip 1 cup of heavy cream until soft peaks form.
Remove the pudding mixture from the fridge and gently fold in the whipped cream until the filling is smooth and airy.
Pour a thin layer of the pudding mixture into the bottom of each pie crust to create a base. Arrange a layer of sliced bananas over the filling, then divide the remaining pudding mixture between the two pies, spreading it evenly.
In another bowl, whip the remaining 1 cup of cream with powdered sugar and vanilla extract until thick and fluffy. Spread this whipped topping generously over each pie.
Garnish with extra banana slices if desired, then refrigerate for several hours to set before serving.
Frequently Asked Questions
Can I use a homemade pie crust instead of store-bought?
Absolutely! A homemade crust adds a lovely personal touch. Just make sure it’s fully baked and cooled before layering in the pudding and bananas.
What type of pudding works best?
Instant vanilla pudding is recommended for speed and simplicity. However, if you prefer a from-scratch custard, that’s a delicious upgrade—just allow extra time for cooling and setting.
Can I make this recipe ahead of time?
Yes! You can assemble the pies up to 24 hours in advance. Just keep them covered and refrigerated to preserve freshness and flavor.
How do I prevent the bananas from browning?
To slow browning, brush banana slices lightly with lemon juice or arrange them between layers of pudding so they’re less exposed to air. Adding the garnish right before serving also helps.
Can I freeze banana cream pie?
Freezing is not recommended, as the texture of the pudding and whipped cream may change, and bananas can become mushy once thawed.
What if I only want to make one pie?
No problem—just halve all the ingredients, or make the full batch and save the extra pudding mixture for parfaits or mini cups.
FOR MORE RECIPES LIKE THIS, TRY:
Banana Cream Pie
Real Mom Kitchen
Equipment
Ingredients
- 4 oz instant vanilla pudding mix You can make a chocolate version with chocolate pudding mix
- 1 cup water cold
- 14 oz can sweetened condensed milk
- 2 prepared pie crusts You choose–regular, graham cracker, Nilla Wafer, shortbread, even Oreo. I used regular -Marie Callendar’s frozen crust- for the banana and oreo for the chunky monkey
- 6 bananas sliced
- 2 cups whipping cream divided
- ¼ cup powdered sugar
- dash vanilla
Instructions
- In a large bowl combine the pudding, water, and condensed milk. Mix on low speed for 2 minutes; place in fridge to chill for a few minutes.
- In another bowl, whip 1 cup of whipping cream until soft peaks form.
- Remove pudding mixture from fridge. Add whipped cream to the pudding and gently fold in.
- Spoon a little of the pudding mixture into each pie crust, just enough to coat the bottom of the pie crust. Layer each cust with banana slices and top each pie with remaining pudding mixture.
- Whip the remaining 1 cup of cream, powdered sugar, and vanilla until thick and fluffy. Spread on top of the pie. Garnish with additional banana slices if desired. Refrigerate several hours before serving.
Notes
Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk in step 1 above. (I used an Oreo crust. and divided the pudding/water/milk mixture. Then I blended in 1/4 cup of peanut butter into one of the pudding mixtures before putting it in the fridge. Thus, allowing one banana cream pie and one chunky monkey pie. I personally do think the peanut butter would taste better if you used chocolate pudding instead of the vanilla, but that’s just my preference.)
