Banana Cream Pie Recipe

You ever bite into something and think, “Yep, this is why pants have elastic”? That’s Banana Cream Pie. It’s creamy, cool, sweet, and just the right kind of messy. If you like bananas and like pie, you’re in the right place. If you don’t—well, make it anyway and let someone else be happy.

This recipe keeps it simple. No fancy steps. No weird ingredients. Just a pie that makes people smile and ask for seconds.

What is Banana Cream Pie

It’s a no-bake pie (except for the crust) with layers of banana slices, vanilla pudding, and whipped cream. The texture is soft and smooth, with just enough bite from the crust and fresh banana.

It’s cold. It’s creamy. It disappears fast.

Prep Time

• 20 minutes active prep
• 2 hours chill time
• No bake (except if you make your own crust)

Servings

• Makes 8 slices
• Feeds 6 people if they like pie
• Feeds 4 if they really like pie

Nutrition (per slice)

• Calories: 310
• Carbs: 36g
• Sugar: 22g
• Fat: 17g
• Protein: 4g

Ingredients

For the crust (or use store-bought)

• 1½ cups crushed graham crackers
• ⅓ cup granulated sugar
• 6 tablespoons melted butter

For the filling

• 2 cups whole milk
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 3 ripe bananas, sliced

For the topping

• Extra whipped cream
• Banana slices (optional)
• Crushed graham cracker (optional)

How to Make Banana Cream Pie

Make the crust

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
2. Press the mixture into a 9-inch pie dish.
3. Bake at 350°F for 8 minutes. Let it cool. Or skip the oven and chill it if you like a softer crust.

Make the filling

1. Whisk milk and pudding mix in a bowl. Let it set for 5 minutes.
2. In a separate bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.
3. Fold half of the whipped cream into the pudding. Save the rest for topping.

Assemble the pie

1. Place banana slices over the crust.
2. Spread the pudding mixture on top.
3. Add the remaining whipped cream.
4. Cover and chill for 2 hours (overnight is even better).

Serve

• Add banana slices and graham crumbs on top if you feel fancy.
• Slice and serve cold.

Tips

• Use bananas that are ripe but not mushy.
• Chill your mixing bowls for better whipped cream.
• Want a shortcut? Use a pre-made crust and canned whipped cream. No shame.

How Long is Banana Cream Pie Good for?

Banana cream pie stays good for 3 to 4 days in the fridge.

Storage Tips

• Cover it tightly with plastic wrap or store it in an airtight container.
• Keep it cold. Don’t leave it out for more than 2 hours.

Watch for Signs It’s Going Bad

• Bananas turn brown or slimy
• Filling gets watery
• Crust turns soggy
• Off smell or taste

Best Practice

Make it the day before serving for peak taste and texture.
Eat leftovers within 3 days for best quality.

Can You Freeze Banana Cream Pie?

Yes, you can freeze banana cream pie—but it’s not always the best idea.

Here’s what you need to know:

What Happens When You Freeze It

• The crust stays fine.
• The pudding can get watery or grainy when thawed.
• The bananas may turn brown and mushy.
• The whipped cream might lose its texture.

How to Freeze It (If You Still Want To)

1. Assemble the pie without bananas and without whipped cream topping.
2. Wrap tightly in plastic wrap, then foil.
3. Freeze for up to 1 month.
4. When ready, thaw in the fridge overnight.
5. Add fresh bananas and whipped cream before serving.

Best Option

Make it fresh. Or freeze just the crust and pudding part, then finish it with fresh toppings later.

Ask Yourself

Do you really want a soggy banana? Or can you just eat the pie now?

Final Thoughts

Banana Cream Pie is like a hug in pie form. It’s quick to make, hard to mess up, and makes people feel special. Make it once and watch how fast it vanishes. Then make another one, because the first will be gone before you even sit down.

Continue to Content

Banana Cream Pie

Prep Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

A buttery, flaky crust cradling layers of velvety vanilla custard, ripe banana slices, and clouds of whipped cream. Each bite is a perfect contrast—crisp crust against lush, creamy filling, with the tender fruit adding a sweet, fresh bite. 

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Ingredients

For the crust (or use store-bought)

• 1½ cups crushed graham crackers
• ⅓ cup granulated sugar
• 6 tablespoons melted butter

For the filling

• 2 cups whole milk
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 3 ripe bananas, sliced

For the topping

• Extra whipped cream
• Banana slices (optional)
• Crushed graham cracker (optional)

Instructions

Make the Crust

1. Mix graham crumbs, sugar, and melted butter.
2. Press into a 9-inch pie dish.
3. Bake at 350°F for 8 mins (or chill for a softer crust).

Make the Filling

1. Whisk milk and pudding mix; let thicken for 5 mins.
2. Whip cream, powdered sugar, and vanilla until stiff.
3. Fold half into the pudding; save the rest for topping.

Assemble

1. Layer banana slices on the crust.
2. Spread pudding mix over bananas.
3. Top with remaining whipped cream.
4. Chill for 2+ hours (overnight = best!).

Serve

• Garnish with banana slices & crumbs if desired.
• Slice & enjoy cold! 🍌🥧

Notes

Bananas: Use ripe ones, but avoid mushy.

Whipped Cream: Chill your mixing bowls first for best results.

Shortcut? Grab a pre-made crust & canned whipped cream—no shame here! 😊

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 310Total Fat: 17gCarbohydrates: 36gSugar: 22gProtein: 4g