Banana Pudding Pie

5 from 2 votes

This banana pudding pie is a fun twist on a classic southern dessert! A crisp graham cracker crust is filled with a creamy pudding layer and garnished with fresh whipped cream, sliced bananas, and buttery vanilla wafers.

Prep Time15

Cook Time10

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: Banana Pudding Pie

Servings: servings

Calories: 428kcal

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt
6 tablespoons butter melted

For the Pie:

3.4 ounces instant vanilla pudding 1 box
3.4 ounces instant banana pudding 1 box
2 cups half-and-half
8 ounces whipped topping thawed
1 teaspoon pure vanilla extract
whipped cream
sliced banana optional, for garnish
8 Nilla Wafers optional, for garnish

Instructions

For the Crust:

Preheat the oven to 350 F and lightly grease a 9” pie pan with nonstick baking spray.
Add the graham cracker crumbs, sugar, cinnamon, and salt to a medium bowl and stir to combine.
Next add the melted butter and stir until the mixture resembles wet sand.
Transfer the graham cracker mixture to the prepared pie dish and press it into an even, compact, ¼” thick layer on the bottom and sides.
Bake for 10 minutes, then remove the crust from the oven and allow it to cool completely.

For the Pie:

Add the vanilla pudding, banana pudding, and half-and half to a large bowl. Beat with a handheld mixer (or a stand mixer with the whisk attachment) for 2 minutes.
Next add the whipped topping and vanilla extract. Gently fold the whipped topping into the pudding.
Spread the filling into the cooled crust. Place the pie in the fridge for 4 hours, or until firm and fully set.
Garnish with sliced banana and nilla wafers. Slice and enjoy.

Nutrition