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This easy banana pudding pie is a no-bake homemade banana pudding that’s a popular Southern delight! It’s got homemade pudding, cream cheese whipped cream, and bananas in every bite! It’s a refreshing banana cream pie for the Summer full of fresh banana slices and an incredible graham cracker crust.
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Old Fashioned Banana Pudding Pie
A homemade banana pudding is one of the most comforting desserts yet. Creamy, cool, and not too sweet! I love making this classic banana pudding pie just as much as I love eating it! It’s such a joy and makes me feel like I time-traveled back to the 50s.
I don’t like dealing with the oven in the Summer, so I turned this traditional Southern dessert into a no-bake banana pie with an easy cookie pie crust. I used my Shortbread Crust recipe, but you could also use a graham cracker crust, Oreo crust, or any kind of cookie or crackers you like. It’s heaven on a plate. And it’s easy to eat too – like swallowing clouds of heaven, that is.
- Graham Cracker: Shortbread Graham, or Golden Oreo Crust or nilla wafers. I’m using vanilla wafers since it goes great with bananas and the homemade pudding we will make.
- Cornstarch: this is to thicken up the pudding texture
- Milk: this recipe works best with any kind of cow-based milk, I have not tested it with nondairy milk.
- Bananas: I used fresh just under-ripe bananas. You want them to not be too soft but don’t use green bananas or they’ll be sour.
- Cream cheese: to make the fluffy frosting on top!
How to make Banana Pudding Pie
- Prepare crust according to recipe directions. Chill the crust until the filling is ready.
- Create the mixture by adding sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Place over medium-low heat and stir constantly with a wooden spoon until the mixture thickens and just starts to boil. Remove from heat and stir in vanilla extract.
- Transfer the hot mixture to a heat-safe bowl and cool down to room temperature. Chill the pudding for at least 4 hours.
- Make the whipped cream: beat the remaining sugar with the cream cheese until smooth, scraping the sides of the mixing bowl often. Slowly add the heavy whipping cream and vanilla and beat until stiff peaks form. Fold the whipped cream into the chilled pudding.
- Slice the bananas. Place a single layer of sliced banana in the bottom of the prepared crust. Top the sliced bananas with half the pudding. Add more layers of bananas then pudding. Chill for at least 1-2 hours before serving and enjoy!
- This pie is best assembled and eaten on the same day
- The pudding and crust can be made the day before, but don’t make and assemble the whipped cream and pie until the day it’s to be served
- You can use an instant vanilla pudding mix for this recipe
- You can use some extra crushed cookies from the pie crust to use as topping.
Should keep up for 1 week if stored properly.
Yes. Store in an airtight container.
Old Fashioned Banana Pudding Pie
- Shortbread Crust
- ⅔ cup (133g) plus ¼ cup (50g) granulated sugar divided
- ¼ cup (32g) cornstarch
- ½ teaspoon salt
- 2 cups (474ml) milk
- 2 teaspoons vanilla extract , divided
- 3 ripe bananas
- 4 ounces (113g) cream cheese
- 1 cup (237ml) cold heavy whipping cream
- Optional: extra cookies from the crust crumbled, for topping
- Prepare crust according to recipe directions. Chill until filling is ready. (You can also use a store bought crust.)
- Place ⅔ cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Place over medium-low heat and stir constantly with a wooden spoon until the mixture thickens and just starts to boil, about 5-7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Transfer to a heat safe bowl and cool to room temperature, then chill for at least 4 hours.
- Make the whipped cream: beat remaining ¼ cup granulated sugar with the cream cheese until smooth, scraping the sides of the mixing bowl often. Slowly add the heavy whipping cream and 1 teaspoon vanilla and beat on high speed until stiff peaks form. This will take a minute or two in a stand mixer, longer time with a hand mixer.
- Fold ¾ cup of the whipped cream into the pudding.
- Slice the bananas. Place a single layer of sliced banana in the bottom of the prepared crust. Top with half the pudding, then another layer of bananas, then another layer of pudding. Top with remaining whipped cream, a banana slice and crumbled cookies. Chill at least 1-2 hours before serving.
- This pie is best assembled and eaten the same day. The pudding and crust can be made the day before, but don’t make and assemble the whipped cream and pie until the day it’s to be served. Store in refrigerator.
- You can use any kind of no bake crust (Graham Cracker, Oreo, etc)
Last Updated on June 24, 2023