Banana Pudding Pie Recipe

Sometimes the simplest desserts are the biggest hits, and this banana pudding pie is the perfect example. Layers of banana pudding, fresh bananas, and whipped cream sit atop a homemade graham cracker crust, making for an easy and refreshing dessert. "This pie is sweet, creamy and full of banana flavour," recipe developer Catherine Brookes says of her banana pudding pie recipe. "I love how it uses basic store cupboard ingredients, and it's really simple to prep, too!"

Not only is it easy to prep, but it's sure to be a hit with kids and adults alike. After all, who doesn't love classic banana pudding? Instead of vanilla wafers, you'll get some texture from the buttery, subtly sweet crust of the pie, which happens to pair perfectly with the flavor of bananas. Whether you want an easy dessert to serve after dinner on a weeknight or a fun treat to bring to a backyard barbecue, there's no denying that this banana pudding pie will bring you some joy and brightness!

Gather the ingredients for banana pudding pie

To make this recipe, you'll need digestive biscuits or graham crackers for the crust, melted butter, a packet of banana pudding mix, milk, a couple of large bananas, heavy cream, and a lemon. While this recipe calls for making your own pie crust, Brookes does note that you can absolutely use a store-bought graham cracker crust to make things even easier.

Squeeze the lemon juice over the banana slices

If your bananas aren't already sliced, you'll want to do that now, and place the slices into a large bowl. Then, cut the lemon in half and squeeze out all the juice onto the slices. Gently mix the banana slices to make sure each one is evenly coated — the lemon juice will help keep them from browning.

Make the pie crust

Add the digestive biscuits (or graham crackers) into a food processor and blitz them into fine crumbs. Transfer the crumbs to a mixing bowl, pour in the melted butter, and stir everything together. Pour the mixture into a 9-inch pie pan, and use your hands to push it firmly into the crevices of the tin. You can also use the back of a spoon to pack the crust down even further. Pop it into the fridge and allow it to chill for at least 30 minutes — you can prepare the pie filling in the meantime. 

Mix the banana pudding and whip the cream

In a large bowl, add in the banana pudding mix and the milk. Whisk these ingredients together for 2 minutes, then allow the mixture to sit for 5 minutes to thicken up. Meanwhile, pour the heavy cream into a separate bowl, and use an electric hand mixer to whip the cream until stiff peaks form. 

Assemble the banana pudding pie and serve

Grab the pie crust from the fridge and add the banana pudding to it, spreading the pudding into an even layer. Next, place some of the banana slices onto the pudding, then layer the whipped cream on top. Finally, you can decorate the top of the pie with more banana slices, if desired. Then, simply let the pie chill in the fridge for at least 2 hours. After that time is up, you're ready to serve and enjoy. "You could drizzle over some chocolate sauce, or eat [it] with ice cream or custard," Brookes suggests for pairing options.

As for leftovers, Brookes says that you can store them in the fridge, covered, for two days, though it's very likely that you won't have any leftovers. 

Banana Pudding Pie Recipe
5 from 65 ratings
There's something especially satisfying about a cold banana dessert served in the hot summer months. This banana pudding pie recipe is sure to hit the spot.
Prep Time
Cook Time
banana pudding pie slice
Total time: 25 minutes
  • 12 ounces digestive biscuits or graham crackers
  • ⅔ cup butter, melted
  • 1 3.4-ounce packet banana pudding mix
  • 2 cups milk
  • 2 large bananas, sliced
  • 1 ½ cups heavy cream
  • 1 lemon, juiced
Optional Ingredients
  • extra banana slices as garnish
  1. Squeeze the lemon juice all over the sliced bananas to keep them from turning brown.
  2. Blitz the digestive biscuits or graham crackers into fine crumbs in a food processor.
  3. Transfer the crumbs to a mixing bowl and pour in the melted butter and stir to combine.
  4. Push the crumb mixture into the bottom and up the sides of a 9-inch, loose-bottomed pie pan. Use the back of a spoon to compact it into an even layer.
  5. Place this in the fridge to chill for at least 30 minutes while you make the pie filling.
  6. Add the banana pudding mix and the milk to a mixing bowl and whisk for 2 minutes, then let it sit for 5 minutes to thicken up.
  7. In a separate bowl, use an electric hand whisk to whip the heavy cream until it forms stiff peaks.
  8. Once the biscuit base has chilled, spoon the banana pudding on top, spreading it into an even layer.
  9. Place the sliced banana on top.
  10. Spoon the whipped cream on top of the bananas and spread it evenly.
  11. Decorate the whipped cream with extra lemon-coated sliced banana, if desired.
  12. Chill in the fridge for at least 2 hours before serving.
Calories per Serving 396
Total Fat 26.6 g
Saturated Fat 15.1 g
Trans Fat 0.4 g
Cholesterol 71.9 mg
Total Carbohydrates 36.9 g
Dietary Fiber 1.0 g
Total Sugars 19.9 g
Sodium 261.6 mg
Protein 4.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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