Banana Cream Pie

5 from 1 vote

This is the easiest banana cream pie recipe you’ll ever make! By using pudding mix, you can skip cooking the filling on the stovetop and still get that rich, creamy texture and banana flavor you love!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: banana cream pie, banana pie, pie, pie recipe

Servings:

Calories: 42kcal

Author: Kasey Schwartz

Ingredients

1 9” graham cracker pie crust
1 14 oz can sweetened condensed milk
¾ cup whole milk
2 3.4 oz boxes of instant banana pudding
2 cups Cool Whip

Instructions

In a large mixing bowl, combine the condensed milk, whole milk, and pudding mix. Whisk to combine. Fold in 1 ½ cups of Cool Whip.
Pour mixture into the prepared pie crust and smooth with a spatula.
Chill for at least 2 hours.
Top with remaining Cool Whip before serving.

Notes

Banana cream pie needs to be stored in the refrigerator. Wrap it loosely and store for 3 to 4 days; because this recipe isn’t made with fresh bananas, it will last a bit longer than a typical banana cream pie.

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