Homemade Banana Pudding Pie Recipe
Jul 19, 2024, Updated Sep 17, 2026
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This banana pudding pie has layers of fresh bananas and fluffy vanilla pudding in a buttery Nilla Wafer crust, finished with whipped cream and even more bananas. The filling is completely no-bake and SO creamy, with that classic banana pudding flavor in pie form.
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Pin ItI’ve been developing desserts for Sugar & Charm for 17 years, and this is still one of the best pies I’ve made. The first time I made it, it barely lasted in our house! I love classic banana pudding, but that crunchy vanilla wafer crust takes it to another level.
If you love creamy banana desserts, my classic banana pudding is another favorite, and my banana cake and banana bread are perfect when you have extra ripe bananas.
Why You’ll Love This Banana Pudding Pie
- Creamy and fluffy: Cream cheese, sweetened condensed milk, vanilla pudding, and real whipped cream make the filling SO good.
- No-bake filling: There’s no custard to cook on the stove. Use a store-bought crust and the entire dessert can be no-bake.
- Classic banana pudding flavor: Fresh bananas + vanilla pudding + Nilla Wafers!
- Perfect make-ahead dessert: The pie needs time to chill, making it great for parties and holidays.
If you’re looking for more easy chilled desserts, browse my favorite no-bake desserts.
Banana Pudding Pie Ingredients
For the Creamy Banana Pudding Filling
Cream Cheese: This makes the filling extra creamy and gives it more structure. This is the ONE dairy ingredient you want completely softened before mixing so you don’t end up with little lumps.
Sweetened Condensed Milk: Adds sweetness and richness to the filling.
Instant Vanilla Pudding: I use vanilla pudding rather than banana pudding because I like getting the actual banana flavor from layers of fresh fruit.
Milk: Use cold whole or 2% milk to make the pudding.
Heavy Whipping Cream: Fresh whipped cream makes the filling lighter and fluffier. Keep it cold until you’re ready to whip it.
Vanilla Extract: I always use pure vanilla extract for the best flavor.
Fresh Bananas: You’ll need about 3 bananas. I slice them right before assembling the pie so they stay as fresh as possible.
For the Nilla Wafer Crust
Nilla Wafers: The vanilla cookie flavor is what makes this crust taste like classic banana pudding. If you’d rather use graham crackers, my homemade graham cracker crust is another easy option.
Unsalted Butter: Melted butter binds the cookie crumbs together and gives the crust a rich, buttery flavor.
Granulated Sugar: Adds a little extra sweetness and helps the crust come together.
Salt: Just enough to balance the sweetness.
You can also switch things up with my buttery shortbread pie crust. It’s especially good if you want more of a cookie-style crust.
How to Make Banana Pudding Pie
- Make the crust: Combine 4 cups Nilla Wafer crumbs, 11 tablespoons melted butter, ⅓ cup sugar, and ½ teaspoon salt. Press firmly into the bottom and up the sides of a pie dish.
- Bake: Bake at 350°F for 10 minutes, then let the crust cool completely.
- Whip the cream: Beat 1 cup cold heavy whipping cream until stiff peaks form. Set aside.
- Make the filling: Beat 8 ounces softened cream cheese until completely smooth. Add 14 ounces sweetened condensed milk, 5 ounces instant vanilla pudding, 2 cups cold milk, ½ cup heavy cream, and 2 teaspoons vanilla extract. Beat until smooth.
- Fold: Gently fold the whipped cream into the pudding mixture until combined.
- Layer: Slice 3 bananas. Add ⅓ of the pudding mixture to the cooled crust, followed by bananas. Repeat twice more.
- Chill: Cover and refrigerate until chilled and set, about 1 to 2 hours. Top with whipped cream, fresh banana slices, and crushed Nilla Wafers before serving.
Eden’s Banana Pudding Pie Tips
Soften the cream cheese completely: This is the big one. Cold cream cheese will leave little lumps in an otherwise silky filling. I soften the cream cheese, but keep the milk and heavy cream cold.
Slice the bananas at the last minute: Bananas start browning as soon as they’re exposed to air, so I don’t cut them until I’m ready to assemble the pie.
Pack the crust firmly: Use the bottom of a measuring cup to press the Nilla Wafer crumbs firmly into the pie dish. This helps the crust hold together when you slice it.
Let the crust cool: Don’t add the creamy filling to a warm crust.
Give the pie time to chill: The filling thickens as it sits, so don’t rush this part. This is a great dessert to make ahead.
Don’t worry about a perfectly pristine slice: This is a creamy banana pudding pie. It’s supposed to be a little soft and messy, and that’s part of why it’s SO good.
I’ve made a lot of pies over the years and even took a pie-making class with Kate McDermott, the Pie Queen. The biggest thing I’ve learned is that little details, like letting the crust cool completely and giving the filling time to set, really do make a difference.
Banana Pudding Pie Toppings
I love this pie with simple whipped cream, fresh bananas, and Nilla Wafer crumbs, but there are a few fun ways to dress it up.
Fresh Whipped Cream: Add dollops around the top right before serving.
Nilla Wafers: Add whole cookies or crushed crumbs for even more vanilla-wafer crunch.
Fresh Bananas: Save a banana to slice over the top just before serving.
Caramel: A drizzle of my homemade caramel sauce is SO good with bananas.
Chocolate Shavings: Add a little dark or milk chocolate over the whipped cream.
Toasted Coconut: If you love banana and coconut, sprinkle toasted coconut on top. You should also try my old-fashioned coconut cream pie.
Make Ahead & Storage
Banana pudding pie is a great make-ahead dessert because the filling needs time to chill and set. I like to assemble the pie ahead of time, then add the whipped cream, fresh banana slices, and Nilla Wafers on top just before serving so everything looks fresh.
Store the pie covered in the refrigerator for 2 to 3 days. I don’t recommend freezing it because the fresh bananas and creamy filling can change texture once thawed.
If you love desserts you can prep ahead, try my chocolate pudding pie or strawberry lemonade pie.
Banana Pudding Pie FAQs
They’re very similar desserts, but this recipe is inspired specifically by classic banana pudding. It uses vanilla pudding, layers of fresh bananas, and a Nilla Wafer crust rather than a traditional pastry crust and cooked custard.
Yes. The filling itself is completely no-bake. Use a store-bought graham cracker or cookie crust if you want to make the entire pie without turning on the oven.
Slice the bananas right before assembling the pie and keep the bananas inside the pie covered with pudding as much as possible. For the prettiest presentation, add any banana slices on top immediately before serving.
First, use instant pudding, not cook-and-serve pudding. Use cold milk, and let the pie chill completely. Also, follow the milk-to-pudding ratio in this recipe rather than the directions on the pudding box.
You can, but I prefer vanilla instant pudding because the layers of fresh bananas already give the pie plenty of banana flavor. Vanilla also keeps the flavor closer to classic banana pudding.
Absolutely. I love the Nilla Wafer crust because it reinforces that classic banana pudding flavor, but my homemade graham cracker crust works beautifully too.
More Pie Recipes
And if you’re craving another banana dessert, you HAVE to try my banana bread, classic banana cake, or banana pudding.
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Banana Pudding Pie
Ingredients
Nilla Wafer Pie Crust
- 4 cups Nilla wafer cookie crumbs
- 11 tbsp unsalted butter, melted
- 1/3 cup granulated sugar
- 1/2 tsp salt
Banana Pudding Pie Filling
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 5 oz instant vanilla pudding mix
- 2 cups cold milk, whole or 2%
- 1 1/2 cups heavy whipping cream, divided 1 cup and 1/2 cup
- 2 tsp vanilla extract
- 3 sliced bananas, for the topping
Instructions
- Make the crust: Preheat the oven to 350°F. Add the Nilla Wafers to a food processor and pulse until fine crumbs form. Measure 4 cups of crumbs and combine them with 11 tablespoons melted butter, ⅓ cup granulated sugar, and ½ teaspoon salt.
- Press the mixture firmly into the bottom and up the sides of a pie dish. Bake for 10 minutes, then let the crust cool completely before adding the filling.
- Whip the cream: Beat 1 cup cold heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
- Make the filling: In a separate bowl, beat 8 ounces of fully softened cream cheese until smooth and lump-free.
- Add 14 ounces sweetened condensed milk, 5 ounces instant vanilla pudding mix, 2 cups cold milk, the remaining ½ cup heavy cream, and 2 teaspoons vanilla extract. Beat until completely smooth. The filling will be soft at this point and will thicken as it chills.
- Gently fold the whipped cream into the pudding mixture with a spatula until completely incorporated.
- Assemble the pie: Slice 3 bananas just before assembling. Spread about ⅓ of the pudding filling into the cooled crust, add a layer of sliced bananas, and repeat the layers two more times.
- Cover and refrigerate for at least 1 hour, or until the filling is chilled and set. For a firmer, cleaner slice, chill it longer.
- Just before serving, top with whipped cream, fresh banana slices, and Nilla Wafers, if desired.
Video
Notes
- Cream cheese: Make sure it’s completely softened before mixing. Cold cream cheese can leave lumps in the filling.
- Keep the cream cold: Unlike the cream cheese, the heavy whipping cream and milk should be cold.
- Instant pudding: Use instant vanilla pudding mix, not cook-and-serve pudding.
- Bananas: Wait to slice the bananas until you’re ready to assemble the pie to help minimize browning.
- No-bake option: The filling is no-bake. For a completely no-bake pie, use a prepared graham cracker or cookie crust.
- Make ahead: Assemble the pie ahead of time, but wait to add the whipped cream, fresh banana slices, and Nilla Wafers on top until just before serving.
- Storage: Cover and refrigerate leftovers for 2 to 3 days. I don’t recommend freezing this pie because the bananas and creamy filling can change texture after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
