Banana Cream Pie

8 servings Prep: 30 m Cook: PT0M Total: 30 m Beginner
5.0/5 (3)
Banana Cream Pie
A classic banana cream pie made easy with instant vanilla pudding, fresh bananas, and Cool Whip in a graham cracker crust. Ready in just 30 minutes of prep, then chill until serving for a creamy, crowd-pleasing dessert that’s perfect for potlucks and family gatherings.

Ingredients

8 servings
  • 1 banana sliced
  • 1 graham cracker pie crust
  • 2 cups cold milk
  • 2 packages Jell-O vanilla instant pudding
  • 2 cups Cool Whip

Step-by-Step Instructions

  1. Place sliced bananas in crust. Pour milk in bowl, then add pudding. Beat with wire whisk for 2 minutes. Gently stir in one cup of Cool Whip, then spoon into crust.
  2. Refrigerate for about 4 hours, then top pie with remaining Cool Whip and serve.

Common Problems and Solutions

Q: Can I use fresh whipped cream instead of Cool Whip?

A: Yes, you can substitute 2 cups of freshly whipped heavy cream (whipped to stiff peaks) for the Cool Whip. The texture will be slightly lighter and the flavor more natural.

Q: How do I keep the bananas from turning brown?

A: Toss the sliced bananas with a little lemon juice before placing them in the crust. This slows oxidation and keeps them looking fresh longer.

Q: Can I make this ahead of time?

A: Yes, this pie is perfect for making ahead. Prepare it up to 24 hours in advance and keep refrigerated. Add the Cool Whip topping just before serving for the best presentation.

Tips and Techniques

Use very cold milk when mixing the pudding for best texture and faster setting. For extra banana flavor, layer additional banana slices on top before adding the final Cool Whip topping.

Ingredient Substitutions

  • graham cracker pie crust: vanilla wafer crust or homemade pie crust
  • Cool Whip: 2 cups heavy cream, whipped to stiff peaks
  • Jell-O vanilla instant pudding: any brand of vanilla instant pudding

Equipment Needed

  • wire whisk
  • mixing bowl
  • measuring cups