BANANA CREAM PIE RECIPE
This banana cream pie is slightly different than the classic. I am not a fan of browned, mushy bananas in my banana cream pie which is why I created this recipe!
No browned bananas in sight! Just 3 layers of banana cream pudding, creamy banana pudding cheesecake layer, and topped with cheesecake whipped topping. Garnish the top with sliced bananas or Nilla Wafers.
Even with the shortcuts like Cool Whip and instant pudding mix this banana cream pie tastes so fresh, light, and fluffy.
This lemon cheesecake pie and pistachio cheesecake pie are other no bake favorites.
HOW TO MAKE BANANA CREAM PIE WITH PUDDING
Shortbread Crust - This is a store bought crust. You can also use a graham cracker crust as well.
Banana Cream Instant Pudding Mix - Do not prepare the pudding according to the box instructions. The box instructions are different than the recipe below. Follow the recipe below.
Half & Half - This is half and half cream. You want the higher fat when making this recipe so it will help thicken up the pudding.
Cream Cheese - For best taste and creamy texture use the real, full-fat cream cheese.
Granulated Sugar
Cool Whip - See recipe notes in the recipe card below for substituting the Cool Whip.
TIPS AND HELPFUL HINTS
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Can I make this ahead of time?
- Yes! It needs at least 6-8 hours of refrigeration so it's the perfect thing to make the day before you need it.
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Can I make my own crust?
- Yes you can. I prefer the store bought crusts because they hold their shape when you cut into the pie. Whenever I have attempted to make my own crust, it crumbles all over the place when I cut the pie. I prefer to use the Shortbread crust which you can find in the baking aisle next to the graham cracker crusts. If you make your own make sure that it is a 9-inch pie.
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Can I substitute the half & half?
- I would recommend not using a different milk. You want the higher fat of the half and half milk to help thicken pie and help it set up while it's refrigerating. If you must use something different than whole milk would be the next best choice.
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Will the sugar make the pie grainy?
- I get asked this question all the time with this recipe. The answer is no it does not. If you are still worried than feel free to use powdered sugar.
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Can I add bananas to the pie?
- I prefer my banana cream pie to have no browned, mushy bananas which is why I created this recipe. If you like the bananas then feel free to add a layer of sliced bananas on the bottom of the pie crust and then start layering your pudding mix and cheesecake into the pie as called for in the recipe.
YOU WILL LOVE THESE OTHER BANANA RECIPES
Banana Bread Cake with Cream Cheese Frosting - The best banana cake that is super moist and topped with the best cream cheese frosting.
Chocolate Chip Banana Snack Bars - A great way to use up leftover bananas is in these snack bars that are dotted with milk chocolate chips and use yogurt.
Cinnamon Banana Bread Muffins - One of the most popular recipes on my site! The best way to use up old browned bananas and you should see all the 5 star reviews!
Lemon Blueberry Banana Bread - Fresh lemon, blueberries, and bananas with a simple glaze on top.
Banana Cream Pie
Ingredients
- 1 (6 oz) ready-to-use shortbread or graham cracker crumb crust
- 2 small boxes (3.4 oz each) banana cream instant pudding
- 2 cups half & half
- 1 bar (8 oz) cream cheese softened
- 1/3 cup granulated sugar
- 1 carton (8 oz) Cool Whip thawed
- sliced bananas & mini Nilla wafers for garnish
Instructions
- In a mixing bowl, combine the dry pudding mix and half & half. Stir with a wire whisk for about 1-2 minutes or until the pudding mix is completely dissolved. Let it sit for a few minutes in the bowl so it can thicken up.
- Spread 1½ cups of the banana pudding into the bottom of the pie crust. Set aside the remaining half of pudding mix.
- In a mixing bowl, add the softened cream cheese and granulated sugar. Beat until combined and creamy. Add the Cool Whip and mix until combined.
- Add half of the Cool Whip mixture into the remaining half of banana pudding mix. Stir together. Spread this evenly over the 1st layer in the pie crust.
- Spread the remaining Cool Whip mixture on top of the pie for the 3rd layer. * If wanted, save the 3rd layer in the fridge and then you can pipe it on top of the pie before serving (as pictured in the post).
- Cover the pie with the enclosed plastic lid from the crust. Refrigerate for 8 hours or overnight.
Notes
Nutrition
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