Banana Cream Pie

Banana Cream Pie has three layers of banana pudding, cheesecake, and cheesecake whipped topping inside a shortbread crust. This no bake pie takes just minutes to prepare and it's the best banana cream pie because it has no browned, mushy bananas in it!

Course Dessert

Cuisine American

Keyword banana cream pie, no bake banana cream pie recipe

Prep Time 10

Refrigeration Time 8

Total Time 8 10

Servings

Calories 325kcal

Author Jessica

Ingredients

1 (6 oz) ready-crust shortbread or graham cracker crust
2 small boxes (3.4 oz each) instant banana cream pudding
2 cups half & half
1 bar (8 oz) cream cheese room temperature
1/3 cup granulated sugar
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 whisk for about 1-2 minutes or until the pudding mix is completely dissolved and starts to thicken. Let it sit for 3 minutes so it can thicken up even more.
2 small boxes (3.4 oz each) instant banana cream pudding, 2 cups half & half
Spread 1½ cups of the banana pudding into the bottom of the pie crust. Set aside the remaining half of pudding mix.
1 (6 oz) ready-crust shortbread or graham cracker crust
In a seperate mixing bowl, add the softened cream cheese and granulated sugar. Beat with an electric hand mixer until combined and creamy.
Stir in the Cool Whip and mix until thoroughly combined.
1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, 8 oz Cool Whip
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). Or you can make additional whipped cream for the topping, or serve it as is with the 3 layers.}
Cover the pie with the enclosed plastic lid from the crust. Refrigerate for 8 hours or overnight.
Top the pie with whipped cream, sliced bananas, and mini Nilla Wafers for serving.
sliced bananas & mini Nilla wafers

Notes

Notes : To replace the Cool Whip with fresh whipped cream do the following - Combine 1 cup heavy whipping cream + 1/4 cup powdered sugar into a mixing bowl. Beat together, starting on LOW speed and increase speed as needed, until stiff peaks form and it looks like whipped cream. This takes about 4-5 minutes. Use in the recipe in place of the Cool Whip.

Milk : You want the half & half because it has a higher percentage of fat. You need the high fat to help thicken the pudding and help the pie set nicely. The next best choice would be whole milk and then possibly 2%. I would not use anything less than those. I would highly suggest using the half & half or whole milk.

Nutrition