Banana pudding pie takes everything you love about the classic Southern dessert and packs it into a sliceable, no-bake pie.
You get a buttery vanilla wafer crust, a rich banana pudding filling, and a cloud of whipped topping on every single bite.
This banana pudding pie recipe comes together with simple pantry staples and needs almost no active work in the kitchen.
If you grew up eating banana pudding from a big glass bowl at family cookouts, this pie version gives you that same nostalgic flavor in a neat, easy to serve slice.
It is the kind of dessert that disappears fast at potlucks, birthday parties, and Sunday dinners.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
I first made this banana pudding pie when I needed a dessert for a cookout and did not want to turn on the oven.
It was gone before the burgers were even finished on the grill.
You might also enjoy: Banana Cream Pie Overnight Oats if you love the banana and vanilla combo for breakfast too.
Why You’ll Love This Banana Pudding Pie Recipe
This pie takes a beloved Southern classic and turns it into something even easier to serve.
No baking, no fussy meringue, and no waiting on a hot oven.
It is rich, creamy, and packed with real banana flavor in every bite. The vanilla wafer crust adds the perfect crunch against that soft, cool filling.
- No-bake recipe that is perfect for warm weather or busy holidays
- Made with simple, easy to find ingredients
- Rich, creamy filling with real banana flavor throughout
- Great make-ahead dessert since it needs to chill anyway
- Crowd-pleasing flavor that works for potlucks, birthdays, and Sunday dinners
- Naturally portioned into neat slices, unlike the traditional trifle-style pudding
This one is a close cousin to my Banana Cream Pie Recipe, but with a denser, more custardy filling and that signature vanilla wafer crunch folded right in.
Ingredients
Every ingredient here plays a role in getting that classic banana pudding flavor and texture, from the crunchy crust to the silky filling.
- 2 cups vanilla wafers, finely crushed, plus extra whole wafers for garnish
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 1/2 cups cold whole milk
- 1 (8 ounce) block cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) tub frozen whipped topping, thawed and divided
- 3 to 4 ripe bananas, sliced
- Pinch of salt
Kitchen Equipment Needed
You do not need any special tools for this banana pudding pie, just a few basics that make mixing and layering much easier.
- 9-inch glass pie dish
- Food processor or a resealable bag and rolling pin, for crushing the wafers
- Hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Plastic wrap
Read Also: No Bake Chocolate Pie Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this banana pudding pie.
They are not required, but each one makes the process a little smoother or the final result a little better.
1. Nabisco Nilla Wafers
The classic vanilla wafer is what gives this crust its signature flavor, and I always keep a box on hand for this recipe.
Their light vanilla flavor and crisp texture hold up beautifully once mixed with butter and pressed into a dish.
2. Pyrex Glass Pie Dish
A glass pie dish lets you see the crust as it sets and slices out cleanly once the pie is chilled.
It is also microwave and dishwasher safe, which makes cleanup simple after a rich dessert like this one.
3. Nielsen-Massey Pure Vanilla Extract
A high quality vanilla extract makes a real difference in a pudding-based filling like this one, since the vanilla flavor is front and center.
I find the depth of flavor is noticeably better than the imitation kind.
4. Handheld Electric Mixer
A good hand mixer whips the cream cheese completely smooth in seconds and keeps you from ending up with lumps in the filling.
It is also handy for dozens of other desserts, so it earns its spot on the counter.
Another favorite: No Bake Cheesecake Recipe
Step-by-Step Instructions: How to Make Banana Pudding Pie
1. Make the Vanilla Wafer Crust
- Add the 2 cups of vanilla wafers to a food processor and pulse until they turn into fine crumbs, with only small pea-sized pieces remaining.
- If you do not have a food processor, place the wafers in a resealable bag and crush them with a rolling pin until finely ground.
- Pour the wafer crumbs into a medium mixing bowl and stir in the granulated sugar.
- Pour in the melted butter and stir with a fork until every bit of the crumb mixture looks moist and holds together when pressed.
- Transfer the mixture to your 9-inch pie dish and press it firmly and evenly across the bottom and up the sides, using the bottom of a measuring cup to pack it down.
- Place the crust in the freezer for 15 to 20 minutes to firm up while you prepare the filling.
2. Prepare the Vanilla Pudding Base
- In a large mixing bowl, add the instant vanilla pudding mix and the cold milk.
- Whisk continuously for about 2 minutes, until the mixture starts to thicken and no dry lumps remain.
- Set the pudding aside for 5 minutes to fully set while you move on to the next step.
3. Beat the Cream Cheese Mixture
- In a separate large bowl, beat the softened cream cheese with a hand mixer on medium speed until it is completely smooth, with no lumps remaining.
- Pour in the sweetened condensed milk and the vanilla extract, then beat again until fully combined and creamy.
- Add the pinch of salt and mix once more to combine.
4. Combine the Filling
- Pour the set pudding into the cream cheese mixture.
- Use a spatula to fold the two together until the mixture is smooth and evenly colored, with no streaks of either mixture visible.
- Fold in half of the whipped topping, gently working it into the pudding mixture until fully incorporated and the filling looks light and airy.
- Reserve the remaining whipped topping in the refrigerator for the final topping layer.
5. Layer the Pie
- Remove the crust from the freezer.
- Arrange a single layer of sliced bananas across the bottom of the crust, covering it completely.
- Spoon half of the pudding filling over the bananas and spread it into an even layer with your spatula.
- Add a second layer of sliced bananas over the filling.
- Spoon the remaining pudding filling on top and smooth it into an even, level layer that reaches the edges of the crust.
6. Top and Chill the Pie
- Spread the reserved whipped topping evenly over the top of the pie, covering the filling completely.
- Garnish the top with whole and roughly crushed vanilla wafers around the edge and center of the pie.
- Cover the pie loosely with plastic wrap, taking care not to let the wrap touch the topping.
- Refrigerate the pie for at least 4 hours, or overnight, until it is fully set and firm enough to slice cleanly.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.
This pudding layering method is the same one I use for my French Silk Pie Recipe, which also relies on chilling time instead of the oven to set the filling.
Tips for The Best Banana Pudding Pie
A few small details make a big difference in how this pie turns out, from the ripeness of your bananas to how well the crust is packed.
- Use bananas that are ripe but still firm, with plenty of yellow color and only a few brown spots
- Press the crust firmly into the dish so it holds together once sliced
- Make sure the cream cheese is fully softened before mixing to avoid lumps
- Chill the pie for the full 4 hours, since a shorter chill time can leave the filling too soft to slice
- Add the banana layers close to serving time if you are making the pie a day ahead, to help slow browning
- Toss banana slices in a little lemon juice if you need them to hold their color longer
The same tips apply if you decide to try a Coconut Cream Pie next, since both recipes rely on a properly chilled, well set filling.
Serving Suggestions
This pie is rich enough to serve on its own, but a few extra touches make it feel a little more special for guests.
A warm cup of coffee is one of my favorite pairings, since the bitterness balances out the sweetness of the pudding.
- Serve with a dollop of fresh whipped cream and a few extra wafer crumbles
- Drizzle a slice with warm caramel or butterscotch sauce for extra richness
- Pair with a scoop of vanilla ice cream on the side
- Add a few fresh banana slices on top just before serving for presentation
- Serve alongside a slice of Chocolate Cream Pie for a dessert table with two flavors
Variations of Banana Pudding Pie
Once you have the base recipe down, there are plenty of easy ways to switch things up depending on what you are craving.
- Swap the vanilla wafer crust for a graham cracker crust for a slightly different flavor and texture
- Add a layer of caramel sauce between the banana and pudding layers for a banana caramel version
- Fold in mini chocolate chips for a banana pudding chocolate chip pie
- Use homemade whipped cream instead of frozen whipped topping for a lighter, less sweet finish
- Make individual mini pies in muffin tins lined with crust for single-serve portions
- Top with toasted coconut flakes for a banana coconut twist
If a graham cracker base sounds better to you, my Graham Cracker Crust Recipe works perfectly as a swap here.
Storage and Reheating
Since this is a chilled, no-bake pie, storage is simple and there is no reheating involved.
Keep in mind that the banana layers will darken over time, so this pie is best enjoyed within the first day or two.
- Cover the pie tightly with plastic wrap and store in the refrigerator for up to 3 days
- Keep the pie away from strong-smelling foods in the fridge, since the filling can pick up odors
- This pie is not recommended for freezing, since the bananas and whipped topping do not thaw well
- If bananas start to brown, garnish with a few fresh slices right before serving to freshen the presentation
- Store any leftover crushed wafer garnish in a separate airtight container to keep it crisp
For another make-ahead dessert that stores just as easily, try my Jamaican Bread Pudding Recipe.
Nutritional Facts
Nutritional values are estimates and will vary based on the exact brands and quantities used.
- Calories: approximately 420 per slice
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 51g
- Sugars: 36g
- Protein: 5g
- Sodium: 310mg
- Fiber: 1g
For a lighter take on this flavor combination, check out my High Protein Banana Pudding.
Health Benefits of Key Ingredients
While this is a dessert meant for enjoying in moderation, a few of the core ingredients do offer some nutritional value.
Bananas in particular bring more to the table than just sweetness and flavor.
- Bananas are a good source of potassium, which supports healthy muscle and nerve function
- Bananas also provide natural fiber, which helps support digestion
- Milk and cream cheese contribute calcium, which is important for bone health
- Vanilla extract, in small amounts, contains antioxidant compounds
- Whole milk provides some protein alongside the fat and carbohydrates in the filling
My Lemon Cream Pie Recipe uses a similar dairy-rich filling if you want to compare notes on ingredients.
FAQs About Banana Pudding Pie
1. Can I make banana pudding pie ahead of time?
Yes, this pie is actually a great make-ahead dessert since it needs several hours to chill anyway.
Just add the banana slices closer to serving time if you are making it more than a day in advance, so they stay their brightest.
2. Why did my banana pudding pie turn out runny?
A runny filling usually means the pie was not chilled long enough or the cream cheese was not fully softened before mixing.
Give the pie the full 4 hours in the fridge, and make sure your pudding has fully set before you fold it into the cream cheese mixture.
3. Can I use homemade whipped cream instead of whipped topping?
Absolutely, homemade whipped cream works well in both the filling and the topping.
Just keep in mind it is softer and less stable than frozen whipped topping, so the pie may need a little extra chilling time to firm up.
4. How do I keep the bananas from turning brown?
Tossing your banana slices in a small amount of lemon juice before layering them helps slow the browning process.
Adding the top layer of bananas just before serving also helps keep the presentation looking fresh.
5. Can I use a store-bought crust instead of making my own?
Yes, a store-bought vanilla wafer or graham cracker crust works fine if you want to save a step.
Just make sure it is a 9-inch crust so your filling amounts match up correctly.
Read Also: Lemon Meringue Pie Recipe
Banana Pudding Pie
Ingredients
- 2 cups vanilla wafers finely crushed, plus extra whole wafers for garnish
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 box instant vanilla pudding mix 3.4 ounce
- 1.5 cups whole milk cold
- 1 block cream cheese 8 ounce, softened
- 1 can sweetened condensed milk 14 ounce
- 1 teaspoon pure vanilla extract
- 1 tub frozen whipped topping 8 ounce, thawed and divided
- 3 ripe bananas sliced (use 3-4 bananas)
- salt a pinch
- fresh whipped cream for serving (optional)
- caramel sauce warm, for drizzling (optional)
- vanilla ice cream for serving (optional)
Equipment
- 9-inch glass pie dish
- Food processor or a resealable bag and rolling pin
- Hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Plastic wrap
Method
- Add vanilla wafers to a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, place the wafers in a resealable bag and crush them with a rolling pin.
- Pour the wafer crumbs into a medium mixing bowl and stir in the granulated sugar. Pour in the melted butter and stir with a fork until the mixture looks moist and holds together when pressed.
- Press the mixture firmly and evenly across the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer for 15-20 minutes to firm up.
- In a large bowl, whisk the instant vanilla pudding mix and cold milk continuously for about 2 minutes until it thickens. Set aside for 5 minutes to fully set.
- In a separate bowl, beat the softened cream cheese until smooth. Pour in the sweetened condensed milk, vanilla extract, and a pinch of salt, then beat until fully combined and creamy.
- Pour the set pudding into the cream cheese mixture and fold together until smooth. Fold in half of the whipped topping until the filling looks light and airy. Reserve the remaining whipped topping for the top.
- Remove the crust from the freezer. Arrange a single layer of sliced bananas across the bottom of the crust. Spoon half of the pudding filling over the bananas and spread evenly.
- Add a second layer of sliced bananas over the filling, then spoon the remaining pudding filling on top and smooth into an even layer.
- Spread the reserved whipped topping evenly over the top of the pie. Garnish with whole and roughly crushed vanilla wafers around the edge and center.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight until fully set. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
Nutrition
Notes
- Use bananas that are ripe but still firm, with plenty of yellow color and only a few brown spots for the best texture.
- Press the crust firmly into the dish so it holds together once sliced.
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Chill the pie for the full 4 hours – a shorter chill time can leave the filling too soft to slice cleanly.
- Add the banana layers close to serving time if making the pie a day ahead to help slow browning.
- Toss banana slices in a little lemon juice if you need them to hold their color longer.
- Swap the vanilla wafer crust for a graham cracker crust for a slightly different flavor and texture.
- Store covered tightly with plastic wrap in the refrigerator for up to 3 days. This pie is not recommended for freezing.
- Use homemade whipped cream instead of frozen whipped topping for a lighter, less sweet finish.
- If bananas start to brown, garnish with a few fresh slices right before serving to freshen the presentation.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Banana pudding pie is one of those desserts that feels like a warm hug on a plate.
It is easy enough for a weeknight treat, yet special enough for a holiday table.
I hope this recipe becomes just as much of a favorite in your house as it is in mine. Give it a try this week and let me know how it turns out in the comments below.
If you make this banana pudding pie, I would love to see it.
Snap a photo and share it, and do not forget to leave a star rating and a comment to let me know what you thought.
Recommended:
- Cookies And Cream Pie Recipe
- Peanut Butter Ice Cream Pie Recipe
- Butterscotch Pudding Recipe
- Chocolate Chip Banana Bread Recipe
- Cake Mix Pudding Cake Recipe
