Banana Pudding Pie Made Easy – Quick and Easy Banana Pudding Recipes
Banana pudding pie is a thing of beauty, isn’t it? That cool, creamy filling layered with fresh bananas and nestled in a buttery crust—it’s like a warm hug on a hot day. If you’re anything like me, you’ve probably eyed those store-bought versions and thought, “I bet I could make that better.” And you’d be right.
This version is all about ease. We’re talking no oven, no fuss, no ‘what do I do with five egg yolks’ situation. Just a few familiar ingredients, one bowl, and some fridge time. It’s a lifesaver when I need a dessert that impresses without stress.
This banana pudding pie is perfect for summer BBQs, family nights, or that one random Tuesday when you need a win. Trust me, once you try it, you’ll never go back to the boxed stuff. Just grab your whisk—and maybe a spoon for taste testing. You’ve got this.
Servings: 8 slices
Ingredients
- 1 prepared graham cracker pie crust (9-inch)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1.5 cups cold milk
- 1/2 teaspoon vanilla extract
- 1 (8 oz) container whipped topping, thawed
- 2 medium ripe bananas, sliced
- 20–25 vanilla wafer cookies, roughly crushed
Instructions
- In a large mixing bowl, whisk together the pudding mix, milk, and vanilla extract until smooth and thickened—about 2 minutes.
- Fold in the whipped topping gently using a rubber spatula until fully combined and fluffy.
- Layer banana slices in the bottom of the prepared pie crust.
- Spoon the pudding mixture over the bananas and spread evenly.
- Top with crushed vanilla wafers.
- Chill in the refrigerator for at least 3 hours, or until set.
- Slice and serve cold with extra banana slices or whipped topping if you're feeling fancy.