Banana Pudding Pie Recipe

5 from 7 votes

A creamy, banana pudding pie recipe made with a Nilla wafer crust.

Prep Time15

Cook Time0

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Calories: 345kcal

Author: Eden

Cost: $20

Add the Nilla wafer cookies into a food processor and pulse until fine crumbs form.
In a mixing bowl, combine the cookie crumbs, melted butter, sugar and salt and mix with a spatula.
Butter the pie dish and press the cookie mixture into the pie dish and up the sides.
Bake in a preheated 350-degree oven for 10 minutes.

First make the whipped cream which will be folded into the pudding mixture. To do this beat 1 cup of heavy cream until it forms stiff peaks. Set aside.
In another mixing bowl, you'll make the pie filling. You need to make sure the cream cheese is completely softened. You can actually remove the foil, place the cream cheese in a microwave-safe bowl and heat it for 15-20 seconds.
Once the cream cheese is fully softened, use an electric mixer fitted with the paddle attachment and beat until light in texture with no lumps.
Beat in the condensed milk, pudding mix, cold milk, heavy cream, and vanilla extract.
Beat until completely smooth. Note, it will not be a thick pudding consistency yet. It will be more watery and as it sits it becomes thicker.
Next, fold in the whipped cream you made previously.
Do this by adding it to the pudding mix and then using a spatula to gently fold the mixture until it’s all incorporated.
Slice 3 peeled bananas to layer into the pudding mixture.
Pour 1/3 of the pudding into the pie dish.
Add a layer of sliced bananas and repeat 2 more times.
Top with whipped cream and bananas.

You can use a store-bought crust or our homemade graham cracker recipe to make this recipe.

You can use vanilla or coconut pudding or a mix of both.

Make sure all of your ingredients are at room temperature before starting. This will help ensure the banana pudding pie filling is smooth and creamy.

Use a pre-made crust, such as a graham cracker crust, to make this recipe even more accessible and no-bake.

Make sure the cream cheese is very soft before mixing. If it's not, there will be lumps in the pie. You can microwave it to soften it.

If the texture is thicker, refrigerate for 1 hour. But don't worry about cutting the perfect slice—this pie is meant to be messy and delicious!

Use a food processor to make fine crumbs with the Nilla Wafers.