Description

Banana Pudding Pie is the ultimate comfort dessert that combines the nostalgic flavors of classic banana pudding with the ease of a no-bake pie. Featuring a buttery graham cracker crust, a smooth and velvety pudding filling made with both banana and vanilla pudding mixes, and a creamy topping, this recipe is perfect for gatherings, potlucks, or when you need a quick yet impressive dessert. The best part? It uses simple pantry ingredients and requires minimal effort, making it a go-to recipe for busy days.

Ingredients

For the Crust

1 ½ cups graham crackers crumbled
¼ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons butter, melted

For the Pie

1 box (3.4 ounces) instant banana pudding
1 box (3.4 ounces) instant vanilla pudding
2 cups half-and-half
8 ounces cool whip topping, thawed
1 teaspoon vanilla extract
Optional garnishes: whipped cream, bananas, and Nilla Wafers

Instructions

Preheat the oven to 350°F and lightly grease a 9-inch pie pan with non-stick spray.
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Mix until blended.
Add melted butter to the crumb mixture and stir until all crumbs are coated and moist.
Press the mixture evenly into the prepared pie dish, covering the bottom and sides in a ¼-inch thick layer.
Bake for 10 minutes, then remove from the oven and let cool completely.
In a large mixing bowl, whisk together the banana pudding mix, vanilla pudding mix, and half-and-half for 2 minutes until thickened.
Fold in the cool whip topping and vanilla extract until fully incorporated.
Pour the pudding mixture over the cooled crust, spreading evenly.
Refrigerate for at least 4 hours, or until the pie is firm and set.
Garnish with whipped cream, banana slices, and Nilla wafers before serving if desired.

Notes

Serve Banana Pudding Pie chilled for the best texture and flavor. Add whipped cream, banana slices, and Nilla wafers just before serving to maintain freshness and prevent sogginess. For a cleaner cut, use a sharp knife dipped in hot water and wiped dry before each slice. Leftovers should be stored covered in the refrigerator for up to 4 days. To keep bananas from browning, lightly brush slices with lemon juice before placing them on the pie. This dessert is not freezer-friendly as the pudding may separate and the crust may lose its texture after thawing.