Banana Pudding Pie Recipe

a slice of banana pudding pie topped with whipped cream, a nilla wafer, and a banana slice.

Course: Dessert, pie

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill Time: 4

Total Time: 4 25

Servings: slices

Calories: 356kcal

Author: Becky Hardin

A fun, sliceable twist on the classic Southern dessert! This banana pudding pie features a cinnamon-spiked graham cracker crust filled with a light-as-air banana and vanilla mousse.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9-inch Pie Pan
Hand Mixer or Stand Mixer

Ingredients

For the Crust:

1½ cups graham cracker crumbs (from about 14 cracker sheets)*
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt
6 tablespoons unsalted butter melted (¾ stick)

For the Pie:

3.4 ounces instant vanilla pudding mix (1 box)**
3.4 ounces instant banana pudding mix (1 box)
2 cups half-and-half ***
8 ounces whipped topping thawed if frozen (1 tub)
1 teaspoon pure vanilla extract

Optional Toppings:

Whipped cream
Nilla Wafers
Sliced fresh bananas

Instructions

Preheat oven to 350°F and lightly grease a 9-inch pie pan with nonstick spray.
Add the graham cracker crumbs, sugar, cinnamon, and salt to a medium bowl and stir to combine. Add the melted butter and stir until the mixture resembles wet sand.
1½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, 6 tablespoons unsalted butter
Transfer the graham cracker mixture to the prepared pie dish and press it into an even, compact, ¼-inch thick layer on the bottom and sides.
Bake for 10 minutes, then remove the crust from the oven and allow it to cool completely.
Add the vanilla pudding, banana pudding, and half-and-half to a large bowl. Beat with a hand or stand mixer for 2 minutes.
3.4 ounces instant vanilla pudding mix, 3.4 ounces instant banana pudding mix, 2 cups half-and-half
Gently fold in the whipped topping and vanilla extract.
8 ounces whipped topping, 1 teaspoon pure vanilla extract
Spread the filling into the cooled crust. Place the pie in the fridge for 4 hours, or until firm and fully set.
Garnish with whipped cream, sliced banana, and Nilla Wafers. Slice and enjoy.
Whipped cream, Nilla Wafers, Sliced fresh bananas

Notes

*Nilla wafers or butter cookies also work great!

**I'm using a combination of vanilla and banana pudding for a subtle banana flavor with a hint of vanilla. For a punchier banana flavor, use all banana.

***You can use regular milk, but I find that half-and-half makes a richer filling.

Tips:

Pulse whole graham crackers in a food processor or place in a sealed zip-top bag and crush with a rolling pin.
Optionally add a pinch of salt to the pudding mixture before folding in the whipped topping for a less sweet filling.
You can layer fresh banana slices over the crust (under the filling) for extra banana flavor and texture.
Do not add the Nilla Wafers or the fresh banana slices until right before serving. The wafers will turn into mush in the fridge, and the bananas will weep.
Toss your banana slices in a little bit of lemon juice before topping the pie to prevent browning.

Make-Ahead: You can bake the crust up to 2 days in advance. Store it at room temperature, tightly wrapped.

Storage: Store leftover pie tightly wrapped with plastic wrap in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition