Let your taste buds indulge in the delightful world of old-fashioned banana cream pie. This classic dessert has stood the test of time as a timeless favorite among pie enthusiasts. This delectable treat combines the natural sweetness of ripe bananas with the creamy luxury of custard. That is nestled in a graham cracker crust and topped with cool whip. The result is a heavenly blend of flavors and textures that leaves every bite begging for more.

With its origins dating back to the early 19th century, old-fashioned banana cream pie has cemented its place as a beloved American classic. The recipe's simplicity allows the natural flavors of bananas to shine while the velvety banana pudding creates a smooth and satisfying mouthfeel.
Whether served at a family gathering, holiday celebration, or as a special treat after a delicious meal. This easy banana cream pie recipe never fails to bring smiles and satisfaction to those lucky enough to partake.
How To Make Banana Cream Pie
Embark on a delightful culinary adventure as we uncover the secrets to crafting the best banana cream pie recipe. This beloved dessert is made with simple ingredients making it simple to make. Yet its luscious flavors and velvety texture never fail to impress.
The star of the show, or recipe, is ripe bananas. The fresh banana slices lend their natural sweetness and distinct flavor to the pie. While the smooth instant pudding custard and graham cracker crust form the perfect backdrop for this delightful combination. So let's grab our aprons and gather our ingredients to create a homemade banana cream pie.
For this delicious pie recipe, we decided we wanted to make it a no-bake dessert. So we use an instant pudding mix for the custard as well as a store-bought graham cracker crust. Of course, a homemade pastry crust would also be tasty. We have a great recipe for homemade pie crust if you would prefer a flaky pie crust instead of the graham cracker.
To get this dessert light and fluffy I started with whipping the cream cheese up with my hand mixer in a large bowl. The longer you mix the fluffier the cream cheese will become. This may take around 2-3 minutes to get it fluffy enough.
Now that the cream cheese is fluffy, add the sweetened condensed milk. Mix until both of the ingredients are combined, then set the bowl aside.
In a medium bowl mix together the whole milk and the instant banana pudding mix. Then add the pudding mixture into the larger bowl with the fluffy cream cheese. Gently fold all the ingredients to combine.
Cool whip helps make this pie recipe light and fluffy. The Cool whip will need to be thawed first before adding it to this dessert. The cool whip can break down when mixing so it's best to carefully fold it into the pudding mixture until it is all combined.
Since I was going for a pantry/fridge staple recipe I used store-bought whipped topping. A homemade whipped cream would be simple to make and use in this recipe in replacement of the store-bought.
Graham Cracker Crust
Since this is a no-bake recipe I used a premade graham cracker crust. I bought the Keebler ready crust it said that it had 2 extra servings, making it a larger pie crust than normal.
Instead of a store-bought pie shell, you could easily make your own graham cracker crust or even shortbread crust. I prefer the graham cracker crust for this recipe.
On the bottom of crust add a layer of sliced bananas, I like putting the thinly sliced bananas up the sides of the pie crust as well.
Now that the pie crust is layered with the sliced bananas, it's time for the pie filling. Spoon the custard mixture into the pie crust and spread it evenly. Making sure to cover up as much of the bananas on the sides of the crust as you can.
What could make this pie even better you wonder? On the surface of the custard top with more cool whip. Once you have the whipped topping on top of the pie filling you will want to place it in the fridge to set for at least 10 minutes.
Banana Cream Pie will keep in the fridge for 3-4 days covered with plastic wrap. In our home, this pie is lucky to make it 2 days it's that big of a hit with my family.
Common Questions
I feel it's best to use fresh bananas for this banana pie. Frozen bananas will become mushy and lose some of their sweetness.
Yes, you could prepare the ingredients ahead of time. Store the custard and sliced bananas separately in the fridge. Then assemble the pie before serving to maintain its freshness and texture.
I have never froze it before but I don't see why not. I recommend storing in an airtight container that is freezer safe.
This old fashioned banana cream pie is a simple dessert recipe that tastes so good. Not to mention that it comes together so easily, making it a simple no-bake dessert recipe. This pie is one of our favorite pie recipes to have on our Thanksgiving menu.
Here are more of our favorite cream pies.
Old-Fashioned Banana Cream Pie
Banana Cream pie is a quick and easy no bake dessert recipe that your family is sure to love. Creamy banana pudding coats fresh banans that are layered into a graham cracker crust then topped with cool whip.
Ingredients
- 1 Graham Cracker Crust store bought works or homemade
- 1 Package Instant banana pudding 3.4 ounce package
- 1 Cup Milk I used 2% milk
- 4 ounces cream cheese best if at room temperature
- ½ Cup Sweetened Condensed Milk
- 1½ Cups Thawed Whipped Topping to add to the pudding mixture
- 8 Ounces Thawed Whipped Topping to add for the topping
- 2 large Bananas thinly sliced
Instructions
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In a medium mixing bowl whisk together the banana pudding mix and milk until it's combined and smooth looking. Set aside.
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In a large mixing bowl beat the room temperature cream cheese until is it fluffy. Add the sweetened condensed milk until mixed together.
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Gently fold the pudding mixture into the cream cheese mixture. Once the pudding and cream cheese mixtures are combined fold in the 1 ½ cups of thawed cool whip. Folding until fully incorporated.
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Slice two banana into thin slices and add to the graham cracker crust. I like to add bananas on the side of the crust.
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Add the pudding mixture into the banana lined crust. Top with the 8 ounces of thawed whipped topping and garnish with a couple of slices of bananas.
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Refrigerate for 10 minutes or longer to let the pie set up. Slice and serve.
Recipe Video
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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