A simple recipe for a classic, creamy banana cream pie made without baking, featuring a graham cracker crust and fresh bananas.
Author:Owen Harper
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:8 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
3 large ripe bananas, sliced
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract for topping
Instructions
Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for at least 15 minutes.
Make the pudding filling: In a large bowl, whisk together the instant pudding mix and cold milk for 2 minutes until slightly thickened. Stir in 1 teaspoon of vanilla extract. Let the pudding sit for 5 minutes to set further.
Assemble the pie: Arrange half of the sliced bananas over the bottom of the chilled crust. Pour half of the pudding mixture over the bananas. Layer the remaining bananas on top, then cover with the remaining pudding.
Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
Make the topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
Top and serve: Spread or pipe the whipped cream over the chilled pie. Refrigerate until ready to serve.
Notes
For a richer crust flavor, use Nilla wafers instead of graham crackers.
Slice bananas just before assembling the pie to reduce browning.
If you prefer a firmer topping, you can use a stabilized whipped topping instead of homemade whipped cream.