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Banana Pudding Pie Recipe

Banana Pudding Pie

iamwinfred
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 easy recipe comes together with simple pantry staples and needs almost no active work in the kitchen.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 420 kcal

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

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

Garnish and Serving Suggestions

  • fresh whipped cream for serving (optional)
  • caramel sauce warm, for drizzling (optional)
  • vanilla ice cream for serving (optional)

Instructions
 

  • 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.

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.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 51gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 45mgSodium: 310mgPotassium: 280mgFiber: 1gSugar: 36gVitamin A: 10IUVitamin C: 8mgCalcium: 15mgIron: 4mg
Keyword banana cream pie, banana pudding pie, No Bake Dessert, southern dessert
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