Description

A delicious and creamy Banana Cream Pie featuring a buttery graham cracker crust, layered with fresh bananas, instant vanilla pudding, and topped with homemade whipped cream. This no-bake filling pie is chilled to perfection and perfect for a refreshing dessert.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted

Filling

3 ripe bananas, sliced
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 teaspoon vanilla extract

Whipped Cream Topping

1 1/2 cups heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
Make Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch pie pan to form an even crust. Bake for 8-10 minutes until set, then remove from oven and let cool completely.
Prepare Pudding: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it stand for 5 minutes to thicken properly.
Layer Bananas: Once crust has fully cooled, arrange a layer of sliced bananas evenly over the bottom of the crust.
Add Pudding Layer: Pour the thickened vanilla pudding mixture over the banana slices, spreading it evenly with a spatula to cover the bananas.
Whip Cream: In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, ensuring a light and fluffy texture.
Top Pie: Spread the whipped cream evenly over the pudding layer, smoothing it with a spatula for an attractive finish.
Chill and Serve: Refrigerate the pie for at least 2 hours to allow it to set. Before serving, optionally garnish with additional banana slices or crushed graham crackers for extra texture and presentation.

Notes

Use ripe but firm bananas to avoid excess mushiness in the pie.
To prevent bananas from browning, you can lightly brush them with lemon juice before layering.
For a lighter option, substitute heavy cream with whipped topping, though the texture may differ slightly.
Ensure the crust is completely cooled before adding the pudding to prevent melting.
The pie is best enjoyed within 2 days for freshness.