This easy banana cream pie is the first pie that I learned to make when I started working in a restaurant. No bake delicious, creamy and fresh goodness.
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Easy Cream Pie
This was the first pie that I learned how to make when I was just thirteen years old working in my first restaurant job. I was supposed to be the dishwasher, but quickly learned how to help out in the kitchen. Within a few months, I was making all of the pies along with the busy breakfast menu items. My family has benefited from my cooking and baking skills many times since I was introduced to this craft.
Some recipes call for cooking the creamy filling, while others call for a tub of Cool Whip or cream cheese. This one; however, is the authentic way that I was taught in the restaurant.
Pie Crust Options
This banana cream pie is wonderful with both a traditional pie crust or a graham cracker crust. I have made this with both. While you can make your own no-fail pie crust using my recipe, don’t feel obligated. You can also purchase a pre-made pie crust that you can pop in the oven and pre-bake. (make sure to dock the pie so it helps the crust lay flat and not shrink in the pie plate). If you prefer to use a graham cracker pie crust, here is my recipe for you to follow on that too.
Store this Delicious Pie in the Refrigerator and it will last Two Days. Unless it is eaten by then.
Easy Banana Cream Pie
- 1 Pie Crust (Ready made or homemade Pie Crust)
- 4 Bananas Peeled and Sliced
- 2 Tbl. Lemon Juice
- 1 3.4 Oz. Banana Cream Jell-O Instant Pudding & Pie Filling
- 1 3.4 Oz. French Vanilla Jell-O Instant Pudding & Pie Filling
- 3 Cups Cold Milk
- 6 Oz. Whipping Cream or Prepared Whipped Topping
- 1 Tbl Powdered Sugar
- Pre-heat oven to 400 degrees F. Bake the pie crust for 10-15 minutes, until it is light golden brown. (This is the only baking you will need to do for this recipe). While the crust is cooling, prepare the bananas and the creamy filling.
- KEEP THE BANANAS FROM TURNING BROWN. Peel and slice the bananas about 1/4 inch thick. Put the slices in a bowl, add the lemon juice. Gently stir to incorporate the lemon juice. This is how you will keep the bananas from turning brown for 1-2 days.
Preparing the Creamy Pie Filling
- In another bowl, add the banana instant pudding, the french vanilla instant pudding, and the 3 cups of cold milk. Use a whisk to stir until the mixture begins to thicken to the consistency of pudding.
Preparing the Whipped Topping
- Place the whipping cream in a bowl and using a hand-held mixer, mix until beginning to thicken. Add the powdered sugar and continue beating until thick. Should take less than 5 minutes.
Assemble the Pie
- Layer 3/4 of the bananas on the bottom of the pie crust. add the pudding mixture. Top with the remaining bananas. Serve with the whipped topping.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.