A flaky pie crust is loaded with fresh sliced bananas and vanilla pudding, then topped with homemade whipped cream and toasted coconut in this classic, creamy pie.
Why You’ll Love This Recipe
Pie is one of my favorite desserts to make and eat, and this Best Banana Cream Pie is hands-down my family’s very favorite pie!
I mean, what’s not to love about fresh sliced bananas, creamy vanilla pudding, and mounds of freshly whipped cream! Not to mention, the toasted coconut garnish!
Which is totally optional, of course, if you don’t like coconut. But as far as I’m concerned, the toasted coconut is a must have ingredient in this pie.
Everyone in my family raves about this pie, every single time I make it. It never gets old! And although it takes a little more time to make the crust from scratch, it’s totally worth it.
I usually don’t mind using a premade pie crust or shell, but for some reason, this banana cream pie just isn’t the same without the made-from-scratch crust.
A lot of people like to use a graham cracker crust in a refrigerated pie like this one, and that is definitely a delicious option–especially during the warmer months when you don’t want to turn on the oven.
But this pie with a traditional baked crust is absolutely heavenly. It reminds me of the kind of classic, old-fashioned desserts my grandma would serve.
I think it’s totally worth the extra effort to make the homemade crust. And the good news is, the filling is super easy to make, so you’ll definitely save time there.
Just be sure that your bananas are completely covered with filling, since this will help keep them from turning brown. And it is best to eat this pie within a day or two of making it. Which shouldn’t be a problem!
If you want to make a classic dessert that will get raves from everyone who tries it, you’ve got to make this Best Banana Cream Pie!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Grandma’s Secret Pie Crust
- Heavy cream
- Sugar
- Vanilla
- Instant vanilla pudding
- Milk
- Cream cheese
- Sweetened condensed milk
- Bananas
- Coconut
Best Banana Cream Pie
Ingredients
- 1 recipe Grandma’s Secret Pie Crust
- 2 cups heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 3.4 oz. box instant vanilla pudding
- 1 cup cold milk
- 8 ounces cream cheese softened
- 1 14 oz. can sweetened condensed milk
- 4 ripe bananas sliced
- 1/2 cup sweetened flaked coconut toasted (optional)
Instructions
- Prepare the pie crust and cool completely.
- With an electric mixer, whip the heavy cream, sugar and vanilla until stiff peaks form. Place in a medium bowl and refrigerate until ready to use.
- In a medium bowl, whisk together the instant pudding and milk until smooth.
- With the electric mixer, beat the cream cheese until light and fluffy. Beat in the sweetened condensed milk until smooth. Fold in half of the whipped cream and all of the pudding.
- Spread a think layer of filling over the bottom of the crust. Arrange the sliced bananas evenly over the crust. Spread the remaining filling over the bananas. Top with the remaining whipped cream. Cover and refrigerate for 2-3 hours, or until firm.
- Before serving, sprinkle pie with toasted coconut, if desired.
1 comment
Jeanette
This pie is delicious. A tad sweet for me (everything is usually too sweet for me). No one else thought it was too sweet. My bananas we not quite as ripe as I would have liked so I added a few drops of banana extract. This is definitely a recipe for a 10″ pie dish or a deep dish pie pan. I couldn’t fit it all in a regular 9″ dish and it was was piled high. I skipped the coconut this time. Overall a great pie and I will make it again.