This banana pudding pie recipe combines a crunchy cookie crust, soft and sweet vanilla pudding, thick slices of bananas, layers of Nilla Wafers, and a mountain of homemade whipped cream. Everyone who tried a slice instantly loved it.
Welcome to THE easiest banana pudding pie recipe.
After many requests, I’m unveiling a favorite banana pudding pie recipe. I’ve tried a lot of banana puddings and trifles and have made several which inspired me to turn it into a pie. This is definitely one of the best pies to come out of my kitchen and I’m thrilled for you to finally try it!
While it may look like a pile of complicated steps, this banana pudding pie only requires a few ingredients. While not everything is made from scratch, that’s okay because that’s what makes this recipe not only quick but also a no-bake recipe!
Let’s get started!
4 Parts to Banana Pudding Pie
Having 4 parts sounds like a lot, but this recipe is incredibly easy!
- Pie Crust: The base of the pie. We’re using Nilla Wafers and melted butter. That’s it!
- Vanilla Filling: The filling is a mixture of vanilla pudding, sour cream and cool whip. It’s heavenly.
- Banana & Nilla Wafer Layers: It’s not a banana pudding pie without these!
- Whipped Cream: This is homemade. It’s a combination of heavy whipping cream, a little bit of powered sugar, and vanilla extract.
Let’s Make Banana Pudding Pie
Let’s walk through the process.
We’ll start with the pie crust. A Nilla Wafer cookie crust is the perfect base for this banana pudding pie. The crust comes together easily—we’re combining Nilla Wafers crumbs and melted butter. There’s no need to bake this crust. The trick to keeping it sturdy is to make sure it’s packed down tightly. Using a dry measuring cup to press down does the trick.
Into the pie crust, we’ll layer the banana slices, then half of the vanilla pudding. You’ll spread the vanilla pudding until it covers all the bananas. Then add a layer of Nilla Wafers. Then, repeat. My thing with banana pudding and trifle is there’s never enough bananas so we’re doubling up!
Perfect Make-Ahead Dessert!
Now here’s where you have 2 choices: 1) you can add homemade whipped cream and then chill the pie or 2) chill and then add homemade whipped cream before serving. This pie should chill for at least 3 hours or up to 1 day. You can decorate it however you like– a thick layer of whipped cream or pipe it. I used the Wilton 1M tip.
This homemade banana pudding pie phenomenal. That’s right, there’s no better word for this pie. A Nilla Wafer crust, a fluffy and creamy vanilla pudding filling, lots of bananas, and topped with homemade whipped cream. You’re going to go bananas over it!
Savor every bite because you’ll miss it when it’s gone.
More Dessert Recipes
The Easiest Banana Pudding Pie
- 1 box Nilla wafers
- 1/2 cup (1 stick) unsalted butter, melted
- 2 (3.4 ounce) instant vanilla pudding
- 1 and 1/3 cups whole milk
- 1/2 cup full-fat sour cream
- 1 and 3/4 cup cool whip
- 4 large bananas, sliced
- 12 Nilla Wafers
- 2 cups heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Make the crust: Place the Nilla Wafers in the food processor and pulse on high until a sand texture. With the food processor on, slowly pour the melted butter in until it resembles wet sand— it should come together when squeezed in your hand. Pour the crust into a pie dish and pack it down. The trick to keeping it sturdy is to make sure it's packed down tightly— using a dry measuring cup to press down does the trick.
- Make the filling: Whisk together the pudding mix and milk until combined. Then, fold in the sour cream and cool whip until fully combined.
- Assemble the pie: Into the pie crust, layer half the banana slices, then half of the vanilla pudding. You'll spread the vanilla pudding until it covers all the bananas. Then add a layer of Nilla Wafers. Then, repeat. Place the pie in the refrigerator for at least 1 hour to chill or up to 1 day.
- When ready to serve, make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread or pipe onto the chilled pie. Slice 2 remaining bananas and decorate the pie with slices. Slice and serve.
- Make Ahead Instructions: The pudding as well as the fully prepared filling can be made up to 1 day in advance. Cover and store in the refrigerator.