Description
A smooth and creamy banana cream pie made with layers of fresh bananas, fluffy vanilla pudding filling, and whipped cream in a crisp crust—perfect for an easy, classic dessert.
Ingredients
- 1 baked pie crust (9-inch), cooled
- 2 ripe bananas, sliced
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Extra banana slices for garnish (optional)
Instructions
- In a bowl, whisk together cold milk and pudding mix for about 2 minutes until thickened.
- In another bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold half of the whipped cream into the pudding mixture to create a light filling.
- Arrange sliced bananas evenly over the bottom of the pie crust.
- Pour the pudding mixture over the bananas and smooth the top.
- Spread or pipe the remaining whipped cream over the pie.
- Garnish with additional banana slices just before serving.
- Refrigerate for 3–4 hours until set.
Notes
- Add banana slices just before serving to prevent browning.
- Brush bananas with lemon juice to slow oxidation.
- Use graham cracker crust for a different flavor.
- Add chocolate or caramel layers for variation.
- Low-fat milk and whipped topping can lighten the recipe.
- Store covered in the refrigerator for up to 3 days.
- Do not freeze as texture may change.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
