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!

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Prep Time: 10

Cook Time: 8

Additional Time: 3

Total Time: 3 18

Servings:

Calories: 466kcal

Author: Cathy Trochelman

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

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