Banana Cream Pie

5 from 5 votes

This banana cream pie recipe comes together with a silky vanilla pudding filling, layers of fresh banana slices, and a generous cloud of homemade whipped cream. Nestled in a nostalgic Nilla wafer crust, it’s a no-bake dessert that’s as easy as it is irresistible. Best served the same day, it's a crowd-pleasing favorite for family dinners, potlucks, or any time you’re craving something classic and comforting.

Course Dessert

Cuisine American

Keyword banana, pie, Thanksgiving

Prep Time 1

Chill Time 4

Total Time 5

Servings servings

Calories 223kcal

Author Laura

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