Banana Pudding Pie
User Reviews
5
Banana Pudding Pie
Description
This pie starts by preparing a graham cracker crust mixed with sugar, cinnamon, salt, and melted butter, pressed into a pie pan and baked briefly to create a crisp foundation. The filling is made by combining instant banana and vanilla pudding powders with half-and-half and mixing until smooth, then folding in thawed Cool Whip and vanilla extract for lightness and sweetness.
Once poured into the cooled crust, the pie is refrigerated at least four hours to allow the pudding mixture to firm up into a creamy, mousse-like consistency. The contrast of the crunchy, spiced crust with the smooth, banana-flavored filling creates a balanced dessert texture. Garnishes such as whipped cream, fresh banana slices, or vanilla wafer cookies can be added to enhance the presentation and add visual appeal.
This dessert is a chilled, make-ahead option well suited for warm-weather occasions or a sweet finish to any meal. Using a mix of banana and vanilla pudding intensifies the banana flavor while providing complexity. The recipe allows for versatile customization of crust or toppings but focuses on a classic, creamy banana pudding pie experience.
Ingredients
For the Crust
- 1 ½ cups graham crackers crumbled
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons butter melted
For the Pie
- 1 box 3.4 ounces instant banana pudding
- 1 box 3.4 ounces instant vanilla pudding
- 2 cups half-and-half
- 8 ounces cool whip topping thawed
- 1 teaspoon vanilla extract
- Whipped Cream Bananas, and Nilla Wafers, optional garnish
Instructions
For the Crust
- Preheat the oven to 350°F and lightly grease a 9” pie pan with non-stick cooking spray.
- In a medium bowl, add the graham cracker crumbs, sugar, cinnamon, and salt and stir to combine.
- Then, add in the melted butter and stir combined well and all crumbs are wet.
- Transfer the graham cracker mixture to the prepared pie dish and press evenly into an ¼” thick layer on the bottom and up the sides of the dish.
- Bake for 10 minutes. Then remove from the oven and allow it to cool completely.
For the Pie
- In a large mixing bowl, add the banana pudding, vanilla pudding, and half-and-half and beat with an electric mixer (or a stand mixer with the whisk attachment) for 2 minutes. (you can also use a hand whisk)
- Then add in the cool whip topping and vanilla extract and gently stir until fully mixed in.
- Pour the filling onto the cooled crust.
- Place the pie in the refrigerator for at least 4 hours, or until firm and fully set.
- Garnish with fresh whipped cream, sliced banana and Nilla wafers if desired.
Notes
- Crush graham crackers finely using a food processor or a rolling pin in a sealed bag for the crust.
- Use a mix of banana and vanilla pudding powders for balanced banana flavor in the filling.
- Whole milk may be substituted for half-and-half if preferred, adjusting richness accordingly.
- Incorporate vanilla wafer crumbs into the crust mix for added texture and flavor.
- Add a small amount of banana extract to the filling to enhance banana aroma if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 325kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 368mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
