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.
1box Nilla wafers
1/2cup(1 stick) unsalted butter, melted
2(3.4 ounce)instant vanilla pudding
1 and 1/3cupswhole milk
1/2cupfull-fat sour cream
1 and 3/4cupcool whip
2cupsheavy whipping cream
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.