Banana Cream Pie with Pudding

When it comes to cream pies, banana cream pie is a favorite. The problem? Making a traditional banana cream pie with a custard filling takes quite a bit of time. But our banana cream pie with pudding will have dessert on the table in no time.

This shortcut, no-bake banana cream pie recipe with instant pudding comes together in minutes. You fold whipped topping into the pudding to create a quick fluffy filling, which you then layer with sliced bananas in a graham cracker crust. It takes only 10 minutes to prep this banana dessert, and you won’t have to wait hours before cutting that first slice.

Ingredients for Banana Cream Pie with Pudding

• Milk: Cold 2% milk is whisked and thickened with the instant pudding mix. If you don’t have 2% milk, you can use whole milk.
• Instant vanilla pudding mix: Using pudding mix for pie is a common shortcut because it makes a fast dessert! Here the pudding mixture serves as the base of the filling and sets quickly.
• Vanilla extract: Just a touch of vanilla extract enhances the flavor of the pudding filling.
• Whipped topping: Find this in the freezer aisle, and let it thaw before using. The fluffy topping will add great height and texture to the pie. For the best results, use store-bought rather than homemade whipped topping.
• Graham cracker crust: A 9-inch crust will provide plenty of room for the pie filling and topping. You can use homemade graham cracker crust or buy a premade crust.
• Bananas: Bananas, which go inside and on top of the pie, provide the key flavor and texture. The bananas should be ripe but firm, allowing flavor without being too mushy. The skins should be a deep yellow color with very little green. It’s okay if they have a couple of brown spots, but avoid overripe bananas with a lot of brown spots, as they’ll be too soft.

Directions

Step 1: Whisk the pudding mixture

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In a large bowl, whisk the milk, pudding mix and vanilla for two minutes. The mixture will be thick. Fold in 3 cups whipped topping.

Editor’s Tip: To make it easier to fold in ingredients, use a large rubber spatula.

Step 2: Assemble the pie

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Pour 1-1/3 cups pudding mixture into the pie crust. Layer the banana slices on top and add the remaining pudding mixture.

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Top with the remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

Editor’s Tip: This recipe calls for two bananas, but if you want to add more fruit, go for it! Slice another banana and create additional layers.

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Banana Cream Pie with Pudding Variations

• Use another pudding flavor: Want more banana flavor? Make this with instant banana pudding mix instead. For another twist, try coconut or cheesecake instant pudding mix.
• Try another crust: No graham crackers? Use another type of crumb crust! Try crushed pretzels, Oreo cookies or even Nilla wafers.
• Go for banoffee: Love caramel? Make homemade dulce de leche and spread a thin layer into the graham cracker crust before you add the pudding filling for an extra-special treat.
• Make chocolate and peanut butter banana cream pie: Substitute a 9-inch chocolate crumb crust for the graham cracker crust. Arrange banana slices on the crust. In a microwave-safe bowl, mix 3/4 cup peanut butter and 2 ounces chopped chocolate, then microwave on high for one to two minutes or until blended and smooth, stirring every 30 seconds. Spoon the peanut butter and chocolate over the bananas. Prepare the pudding mix filling as directed and pour it over the top. Layer with the remaining whipped topping. Just before serving, garnish with chopped salted peanuts or chopped peanut butter cups.

How to Store Banana Cream Pie with Pudding

While this banana cream pie recipe with instant pudding doesn’t incorporate eggs, it still has plenty of dairy. Cream pies should be stored in the refrigerator covered with storage wrap or aluminum foil, which helps keep them fresh while maintaining structure and texture. Store the pie for up to three days.

Can you make banana cream pie with pudding ahead of time?

This banana cream pie instant pudding recipe is an excellent make-ahead dessert. You can make and assemble the entire pie one day before serving it. Any further ahead than that, it’s best to prep only your graham cracker crust—then it’s ready and on hand for quick, easy assembly of the filling and topping.

Can you freeze banana cream pie with pudding?

This banana cream pie instant pudding recipe is best enjoyed fresh, but you can freeze leftovers if you have them. Keep in mind that the pie’s texture may change and your bananas might brown. To freeze leftovers, wrap them in a layer of storage wrap and then aluminum foil. Freeze the leftover pie for up to three months. Thaw it in the refrigerator before serving.

Banana Cream Pie with Pudding Tips

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How do you prevent the bananas from turning brown?

Bananas begin to brown when exposed to air. By layering them in the pudding mixture, the exposure to air is minimal. To be extra sure, prep your crust and filling, then slice your bananas. That way you’ll be able to layer them in the pudding filling that much quicker. If you plan to decorate the top of your pie with banana slices, brush the banana slices lightly with lemon juice.

What if my instant pudding is too runny?

Following proper measurements is key to achieving the correct texture when making instant pudding. If the pudding still ends up a bit too thin, try chilling it.

What else can you serve with banana cream pie?

Other than serving the pie alongside coffee or tea, try a drizzle of chocolate sauce or salted caramel sauce over the top of the banana cream pie. A sprinkle of coconut or chocolate shavings is another excellent choice.