Easy Banana Cream Pie

Indulge in the sweet and creamy goodness of this classic dessert. This Banana Cream Pie Recipe is made with a buttery crust, smooth vanilla custard, fresh bananas, and topped with fluffy whipped cream. This easy banana cream pie is sure to satisfy any sweet tooth.

This is my husband’s #1 requested pie. 

One of my dear friends is known for her banana cream pie. She would make it often and knew it was our favorite and would bring us by a freshly made homemade banana cream pie, just to make our day. I asked her the secrets to making the best banana cream pie and I was SHOCKED by how simple it was to make.

She uses a shortcut — boxed instant vanilla pudding — just like NYC’s famous Magnolia Bakery does when making their legendary Banana Pudding Recipe. What I love about using instant vanilla pudding is that it has just the right amount of cornstarch to keep it nice and thick.

This recipe simplifies traditional banana cream pie by using Jello instant pudding for a foolproof filling. The sweet vanilla pudding complements the fresh banana slices beautifully, and with a whipped topping layer, every bite is perfectly creamy. Not only is this recipe easy to follow, but it is so delicious!

Banana Cream Pie Recipe Ingredients:

What ingredients do you need to make an easy homemade banana cream pie? This banana cream pie is made with pudding to make it even easier.

This Banana Cream Pie starts with vanilla pudding, cold water, sweetened condensed milk, and freshly whipped whipping cream. That’s how simple the filling is! Then you layer it with fresh bananas in a buttery pie crust and top it with a layer of sweetened whipped cream. It couldn’t be easier! Good luck not wanting to eat the entire bowl of vanilla custard.

• Instant Vanilla Pudding Mix: This keeps the recipe easy and foolproof, providing the creamy texture without cooking.
• Cold Water
• Sweetened Condensed Milk: Make sure to use canned sweetened condensed milk and not evaporated milk.
• Heavy Cream: Whip the heavy cream until soft peaks form.
• Bananas: Choose ripe, firm bananas. Overripe bananas can make the pie too mushy, while under-ripe bananas don’t offer as much flavor. I like to use bright yellow ones without brown spots.
• Powdered Sugar
• All Butter Pie Crust — you can make your own homemade pie crust or a graham cracker crust.

How to make Easy Banana Cream Pie with Pudding:

This is such an easy pie to whip up for Thanksgiving or a Sunday dinner. It takes less than 10 minutes to make the filling and the homemade pie crust is super easy! 

HOW TO MAKE BANANA CREAM PIE FILLING:

• In a medium bowl, stir together pudding mix, cold water, and sweetened condensed milk. To get it extra smooth, I suggest using a whisk. Place in the refrigerator to chill for several minutes.

• In another mixing bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold into the pudding mixture and then cover and return to the refrigerator to chill.

Carefully fold into the pudding mixture to make the banana cream pie filling and then cover and return to the refrigerator to chill.

Pre-baked crust and let cool. Once cooled, layer with sliced bananas. To prevent browning, toss bananas with fresh lemon juice or sprinkle with Fruit fresh.

Spread chilled pudding mixture over the fresh bananas. Another option is to pour half of the pudding over the bananas, then add another layer of bananas and the remaining pudding.

In a mixing bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Fold in powdered sugar to sweeten. Spread on top of the pie. Return to the refrigerator and let set up for 3-4 hours before serving. Garnish with additional banana slices.

HOW TO MAKE PIE CRUST:

The homemade all-butter pie crust is made with butter, flour, salt, and buttermilk or a milk/vinegar mixture. You can even throw it into a food processor and it takes less than 2 minutes to make a homemade pie crust. If you don’t want to make a homemade pie crust, feel free to use a pre-made crust. 

Step-by-Step Blind Baking Pie Crust

• Prepare the Dough:
  • In a bowl or food processor, mix 1 cup of flour and ½ tsp salt. Cut ½ cup cold butter into small pieces and add. Pulse until the mixture resembles coarse crumbs or pea-sized bits.
  • Gradually add 1-2 tablespoons of ice water at a time, then 1 tsp of vinegar, pulsing until the dough begins to come together. Avoid overmixing.
• Form and Chill:
  • Shape the dough into a ball, then flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (2 hours preferred) to chill.
• Roll Out the Dough:
  • On a lightly floured surface, roll the dough to about a 13-inch diameter circle. Fold in half and carefully transfer it to a pie pan, unfolding to cover the base and sides.
  • Press the dough into the pan, then crimp the edges by pressing between your thumb and forefinger, creating a fluted edge.
• Prepare for Blind Baking:
  • Poke holes with a fork along the bottom and sides of the crust to prevent puffing.
  • Line with foil or parchment paper, pressing it gently against the crust. Fill with pie weights, uncooked rice, or dried beans to help the crust hold its shape.
• Bake the Crust: Preheat the oven to 400 degrees. Bake the weighted crust for 10-12 minutes. Remove the weights and lining, then bake for an additional 6-8 minutes, until lightly golden (16-20 minutes total).

Frequently Asked Questions:

How do you keep bananas from turning brown in banana cream pie?
To prevent bananas from browning, lightly coat the slices with lemon juice before layering them in the pie. The acid in the lemon juice helps slow down oxidation, keeping the bananas fresh and vibrant in color.

How do you keep a banana pudding pie from getting watery?
Be sure to use instant pudding rather than cook-and-serve pudding, which can get watery in pies. Also, make sure to mix the pudding with cold water and let it thicken fully before adding it to the crust. Keeping the pie chilled will also help prevent the filling from becoming watery.

How long does banana cream pie last in the refrigerator?
Banana cream pie can be stored in the refrigerator for up to 3 days. However, it’s best to enjoy it within the first 1-2 days, as the bananas may start to brown, and the crust can soften over time.

Storage Instructions:

To store leftover banana cream pie, cover it tightly with plastic wrap or place it in an airtight container and refrigerate for up to 3 days. Avoid freezing, as the texture of the bananas and pudding can change after thawing.

I hope you love this homemade banana cream pie made with a creamy sweet vanilla filling with fresh bananas, handcrafted whipped cream, all in a buttery pie crust.

If you love pie, here are some more popular pie recipes:

Lemon Cream Pie 
Triple Berry Pie 
Strawberry Cream Cheese Pie
Raspberry Almond Cream Cheese Pie
Coconut Cream Pie

Lemon Sour Cream Pie
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST PUMPKIN Pie
Mini Pumpkin Pie Bites 
Old-Fashioned Pecan Pie
Sweet Cherry Pie
Traditional Perfect Pumpkin Pie
Caramel Banana Cream Pie

I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON:   INSTAGRAM — FACEBOOK— PINTEREST

More Banana Recipes:

If you love bananas, check out these popular banana recipes…

Flour Bakery Banana Bread

Chocolate Chip Banana Bread

Salted Caramel Banana Cream Pie

Jeff’s BEST Banana Cake Recipe