Jamielyn Nye
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Quick and easy banana cream pie recipe is an old-fashioned favorite done in minutes! Sliced bananas and instant banana pudding make this no bake dessert amazing.
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Table of Contents
- Banana Cream Pie with Pudding
- Easy Banana Cream Pie Ingredients
- Tips + Variations
- How to Make Banana Cream Pie
- 5 star review
- Recipe FAQs
- Make Ahead and Storing Cream Pies
- More Easy No Bake Desserts
- Easy Banana Cream Pie Printable Recipe
Banana Cream Pie with Pudding
One of my very favorite pies is banana cream pie. We make it for our Thanksgiving menu every year along with a buttermilk pie.
It’s so simple to make using a box instant banana pudding and 3-ingredient pie crust. It’s both a delicious holiday pie and great in the Spring just like my lemon icebox pie since it’s a no-bake dessert.
Easy Banana Cream Pie Ingredients
All you need are 6 simple ingredients to create the best banana cream pie. It’s light, fluffy and full of banana flavor.
Find the full printable recipe with specific measurements below.
- Crust: You can use a baked store-bought or homemade pie crust. Try a graham cracker crust, vanilla wafer crumb crust, pretzel crust or gingersnap crust.
- Instant banana cream pudding: Adds the best banana cream flavor.
- Milk: Whole milk or 2% milk thicken and help pudding set.
- Cool Whip: One tub that is thawed or try homemade cool whip or homemade whipped cream.
- Bananas: Ripe with a few brown spots add the best sweet flavor.
Tips + Variations
Really this pie is simple and full of flavor! It has everything you need to make the best banana pudding cream pie.
- Toppings. Pipe on a fun design with some stabilized whipped cream then add more fresh banana slices on top (or caramelized bananas). Sprinkle on toasted coconut if desired.
- Chocolate version. If you love chocolate, try making this delicious chocolate banana cream pie variation.
- Prevent browning: To ensure the bananas do not brown, make sure the filling covers them.
How to Make Banana Cream Pie
This shortcut recipe has only four easy steps. This dessert pie will be a hit with your family and friends!
- Dissolve. Whisk the cornstarch into the milk until dissolved.
- Combine. Stir together the pudding mix and milk mixture until thickened. Fold in the bananas and Cool Whip.
- Fill. Pour the pudding mixture evenly in the baked pie crust.
- Chill. Place the banana pie in the refrigerator to chill at least 2 hours then garnish with homemade whipped cream and fresh bananas before serving.
5 star review
“My daughter asked for this for her birthday instead of cake. Such a creamy and rich pie. The whole family loved it.”
-Janelle
Recipe FAQs
What if I can’t find instant banana cream pudding mix?
If you can only find cook and serve pudding, simply prepare as instructed on the package and let chill in the fridge until the pudding is set. Then mix in the Cool Whip and banana slices before folding into the pie crust.
How do I keep bananas from browning for this easy banana cream pie?
Although bananas brown pretty quickly, it’s not too big of a concern in this recipe. Because they’re mixed in with the pudding, they aren’t exposed to air which usually keeps them from browning.
If you’re adding fresh banana slices on top of the pie, then I’d recommend adding those on right before serving, so they stay fresh.
Can I use a no bake graham cracker crust?
Yes! To make this pie with as little as effort as possible, purchase a graham cracker pre-made crust that requires no baking at all. Place it in a pie pan for a more elegant look.
Why is my pie still runny after chilling?
If you forgot to add cornstarch to the filling it may not set up properly. If you need to avoid cornstarch, you can add less milk around 1 1/2 cup to 1 3/4 cups. You can also replace the milk with heavy cream.
Make Ahead and Storing Cream Pies
This pie is the perfect simple and delicious dessert to make ahead or store leftovers!
- To make ahead. This pie needs to chill for at least 3 hours before serving in order to set, so it’s even better if you can let it set overnight! Make the recipe according to instructions (do not add toppings) and then cover and place in the refrigerate overnight. When ready to serve, top with whipped cream and fresh bananas.
- To store.Loosely cover the pie top with aluminum foil (or plastic wrap) and place in the fridge. It will keep in the refrigerator for about 3 to 4 days.
Love dessert recipes with bananas? You’ll also love my banana bars, banana bread and banana bread brownies.
More Easy No Bake Desserts
Browse all- EASY Banana Pudding
- Lemon Coconut Cream Dessert Lasagna
- No-Bake Cheesecake
- No-Bake Banana Split Dessert
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Easy Banana Cream Pie
5 from 124 votes
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Author: Jamielyn Nye
Quick and easy banana cream pie is an old-fashioned favorite done in minutes! Sliced bananas and instant banana pudding make this no bake dessert amazing.
Prep Time: 10 minutes mins
Chill: 2 hours hrs
Total Time: 2 hours hrs 10 minutes mins
Servings: 8 slices
Video
Ingredients
- 2 cups whole milk , cold
- ½ teaspoon cornstarch
- 1 (5.1-ounce) box instant banana cream pudding mix
- 2 medium bananas , sliced into 1/4-inch slices
- 8 ounces Cool Whip , thawed, or whipped cream, divided
- 1 baked pie crust , premade or homemade
Optional toppings: Cool Whip or Whipped Cream, Sliced Bananas, or Caramel Sauce
Instructions
In small bowl, whisk together the milk and cornstarch until dissolved.
In a large bowl, whisk the pudding mix and milk mixture 2 to 3 minutes, or until it has thickened. Fold in the bananas and 1/2 Cool Whip. Add more Cool Whip until there is enough filling to fill the crust. Save the remaining 1/2 for topping.
Spread the filling evenly into the baked pie crust.
Chill at least 2 to 3 hours before serving. Top with any remaining 1/2 Cool Whip (or whipped cream) and fresh bananas. Slice and serve chilled.
Notes
NOTE: Recipe has been updated to include cornstarch to help thicken the filling.
Milk: Make sure to use whole milk or 2% milk if you don’t have whole. If you use skim milk, almond milk or soy milk it will not thicken properly and will be runny.
Crust: You can use a store-bought or homemade crust for this recipe.
- Recipe for homemade graham cracker crust
- Recipe for homemade pie crust
Make-ahead: This pie needs to chill for at least 3 hours before serving in order to set, so it’s even better if you can let it set overnight! Make the recipe according to instructions (do not add toppings) and then cover and place in the refrigerate overnight. When ready to serve, top with whipped cream and fresh bananas.
Storage. Loosely cover the pie top with aluminum foil (or plastic wrap) and place in the fridge. It will keep in the refrigerator up to 3 days.
Nutrition
Calories: 271kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 246mg | Potassium: 252mg | Fiber: 2g | Sugar: 25g | Vitamin A: 168IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Dessert
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, American, Christmas, Desserts, Freezer-Friendly, Fruit Desserts, Kid-Friendly, No-Bake, Nut-Free, Pies + Tarts, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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5 from 124 votes (98 ratings without comment)
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124 comments
- Bonnie Brazda
If I’m usable Tenderflake pie crusts do I have to cook them first?
- Reply
- Sarah @IHeartNaptime
I have not tested it with that brand, but would check the back of the box for instructions.
- Reply
- Megan
Made this a couple years ago for Thanksgiving and now it’s a staple pie every year.
- Reply
- Kathy S.
So easy and yummy! I didn’t have whole milk so I used 2 cups of 2% milk and it set just fine. Also, instead of cool whip, I made my own fresh whipped cream with vanilla extract. Drool worthy and so darn easy with a pre-baked crust. No baking is perfect for these hot summer days! Thanks so much for sharing!
- Reply
- I Heart Naptime
Kathy! That sounds amazing! I love all your ideas and how you made it your own. Thanks for sharing!
- Reply
- J Jordan
Such an easy and delicious dessert.
For my family, they wanted more fresh slices of banana in the pie.
And maybe I misunderstood the recipe, after it chilled for 3 hours, I spread the other half of the KoolWhip on top. I don’t think I’ll do that next time, it seemed like it was too much.
I might try RediWhip in the can to make the designs on the top of the pie like you did.- Reply
- J Anderson
Mine turned out delicious but mine Also did not set up. I even used the 2 cups of milk instead of 3 which was on the box. Think I’ll try the cook and serve instead of the instant. Hopefully it will set up.
- Reply
- mel greene
How did you keep the bananas from turning brown?
- Reply
- Jamielyn Nye
If I’m adding bananas on top, I wait to add just until serving. The ones inside the pie don’t brown as fast, but they definitely stay the most fresh on the first day.
- Reply
- Jack Galatovich
I am gg to try to make this using sugar free pudding . Problem is can’t find a large box of sugar free banana cream pudding mix . I am thinking of using vanilla pudding mix and adding banana extract to it. Problem is not sure how much extract to add. Any ideas ?
- Reply
- Jamielyn Nye
I haven’t tested that before, but I would start with 1/2 teaspoon and add more to taste.
- Reply
- Jack Galatovich
Thank You The half tsp tip worked perfectly. Made a good snack for before bedtime.
Thanks Again Jack
- Jamee
For your future Banana Cream Pie endeavors, since I’m late to the party:
I actually prefer this recipe with VANILLA Instant Pudding Mix
(rather than the Banana flavored pudding mix).
For me, the Banana flavored pudding just tastes too artificial and a bit overkill for my liking. I find the Vanilla flavored pudding mix, combined with all of those sliced ripe bananas…surprisingly makes for a more natural banana flavor, and a mighty good pie.Hope you found a good workaround for your Sugar-Free version of this recipe—and enjoyed every bite!
- Reply
- Jennifer
THANK YOU! I was on the fence about whether to use banana or vanilla, I thought banana pudding would be a little too… bananaeey. I was hoping someone could clarify if vanilla works.
- Mylene Morales
Made pie left overnight in fridge. After dinner tried serving it was not set I had to scoop it out I followed recipe. Taste was good. I don’t know what happened?
Any suggestions? Thanks- Reply
- Jamielyn Nye
Glad you still enjoyed the banana cream pie! Sorry it didn’t set for you. Did you mix in the cornstarch?
- Reply
- jessica
Do you think i could make this with whipped cream and not cool whip? I don’t like the way cool whip tastes
- Reply
- Dewik
This is a fantastic banana cream pie. Thank you!
- Reply
- Sunnie @ I Heart Naptime
This is a definite crowd pleaser. Thanks for sharing!
- Reply
- Wendy
This is my new favorite pie. We loved it so much.
- Reply
- Sunnie @ I Heart Naptime
This is one of my favorite pies. I love how creamy it is and also how easy it is. Happy Holidays, Wendy!
- Reply
- Allyssa
Super delicious and so creamy! This is my new favorite! Thanks a lot for sharing this amazing recipe! Highly recommended!
- Reply
- Sunnie @ I Heart Naptime
This would be a great pie for Thanksgiving. Thanks for sharing, Allyssa!
- Reply
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