Rich, creamy Banana Cream Pie with the most decadent cream cheese topping! This pie comes together in just 3 easy steps and makes a delicious dessert for all your special occasions!
There’s something about the banana cream flavor combo I can never get enough of. From Banana Cream Cheesecake Parfaits to Banana Cream Pie Boats to Banana Cream Pie Dip… clearly I’m obsessed. Which is why I’m not exactly sure why it’s taken me SO long to share an actual Banana Cream Pie!
I first made this pie to take to my grandpa’s house years ago, and everyone raved about it. Since then I’ve made it countless times… and now… I’m FINALLY getting around to sharing it with all of you!
I hope you enjoy it as much as we do!
What You’ll Love About This Recipe
Easy: This recipe comes together in 3 easy steps and requires just 10 minutes of hands-on time!
Few ingredients: Made with less than 10 simple ingredients, some of which you already have on hand.
Delicious: Between the banana pudding filling and the cream cheese topping, banana cream pie doesn’t get any more delicious!
what you’ll need for this recipe
Graham cracker crumbs – I used 1 1/2 cups of graham cracker crumbs as the base of the crust. You can use either boxed crumbs OR crush your own graham crackers into crumbs. You can also use a store bought graham cracker crust if you prefer.
Butter – I added 1/2 cup of melted butter to the graham cracker crumbs to bind them together. I used salted butter, which pairs perfectly with the graham cracker crumbs in this recipe.
Sugar – I also added 3 Tablespoons of granulated sugar to the crust to sweeten it up.
Instant Banana Cream Pudding – I used 1 (3.4 ounce) box of Instant Banana Cream Pudding mix as the base of the mix. Be sure to use instant in this recipe!
Milk – I added 1 1/2 cups of milk to the pudding mix. I used 2%, but you can use any type you have on hand.
Sour cream – I also added 8 ounces of sour cream to the pudding mix to make it deliciously thick and creamy. I used full fat sour cream.
Cool Whip – I used one 8 ounce container of Cool Whip as the base of the topping. Feel free to use Homemade Cool Whip as a substitute!
Cream cheese – I added 3 Tablespoons of cream cheese to the Cool Whip for an extra layer of delicious flavor. Cream cheese also thickens up the topping just a bit.
Bananas – Finally, I added sliced bananas on top. For best results, choose bananas that are ripe but not over-ripe.
how to make banana cream pie
Make the crust. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix together with a fork until thoroughly combined, then press the mixture firmly into the bottom and up the sides of a 9 inch pie plate. Bake at 350°F for 8-10 minutes. Cool completely.
Make the filling. In a large mixing bowl, combine the pudding mix, milk, and sour cream. Use a hand mixer on medium speed to mix until smooth and creamy. Fold in 2 sliced bananas. Spoon the filling into the crust and refrigerate for 10 minutes.
Make the topping. In a separate medium mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth. Add the Cool Whip and mix together until creamy. Spoon the topping evenly over the pie filling.
Chill & top with bananas. Cover with plastic wrap and chill for 3 hours. Remove from refrigerator and top with additional sliced bananas.
Recipe Variations
- Use shortbread or pie crust instead of graham cracker crust
- Use a store bought graham cracker crust to save time
- Make a chocolate crust using chocolate graham crackers
- Layer sliced bananas on the bottom of the crust and in between the filling and topping
- Substitute plain Greek yogurt for the sour cream
- Omit the cream cheese in the topping
- Add toasted coconut to the filling or sprinkle it on top
storage tips
Leftover pie should be stored, covered with saran wrap or foil, in the refrigerator. Because of the fresh bananas, it will be best when eaten within 2 days. But if you don’t get around to it, you can always put it in a blender with some vanilla ice cream for a Banana Cream Pie Milkshake!
More Favorite Pie Recipes
If you love pie and are looking for more delicious recipes, these are some of our favorites:
Banana Cream Pie
Rich, creamy Banana Cream Pie with the most decadent cream cheese topping! This pie comes together in just 3 easy steps and makes a delicious dessert for all your special occasions!
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 Tablespoons granulated sugar
Filling
- 3.4 ounce box Instant Banana Cream Pudding Mix
- 1 1/2 cups milk
- 8 ounces sour cream OR plain Greek yogurt
- 2 bananas, sliced
Topping
- 8 ounces Cool Whip
- 3 ounces plain cream cheese
- 1 banana, sliced
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix together with a fork until thoroughly combined, then press the mixture firmly into the bottom and up the sides of a 9 inch pie plate. Bake at 350°F for 8-10 minutes. Cool completely.
- In a large mixing bowl, combine the pudding mix, milk, and sour cream. Use a hand mixer on medium speed to mix until smooth and creamy. Fold in 2 sliced bananas. Spoon the filling into the crust and refrigerate for 10 minutes.
- In a separate medium mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth. Add the Cool Whip and mix together until creamy. Spoon the topping evenly over the pie filling.
- Cover with plastic wrap and chill for 3 hours. Remove from refrigerator and top with additional sliced bananas.
Notes
Recipe Variations
- Use shortbread or pie crust instead of graham cracker crust
- Use a store bought graham cracker crust to save time
- Make a chocolate crust using chocolate graham crackers
- Layer sliced bananas on the bottom of the crust and in between the filling and topping
- Substitute plain Greek yogurt for the sour cream
- Omit the cream cheese in the topping
- Add toasted coconut to the filling or sprinkle it on top
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 63mgSodium: 270mgCarbohydrates: 42gFiber: 2gSugar: 27gProtein: 7g
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