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.
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 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. Reserve 1 and 3/4 cups for the filling and the remaining for the topping.
Make the filling: Whisk together the pudding mix and milk until combined. Then, fold in the sour cream and whipped cream 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. Finally, spread or pipe the whipped cream onto the pie. 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.
This can also be made into a trifle by layering each — rather than pressing the crust into the bowl, sprinkle it within the layers. It's just as delicious!