Banana Cream Pie

Ingredients

Crust

• 1 baked and cooled pie crust
• OR Nilla wafer crust (see below)
• OR graham cracker crust

Filling

• 2 bananas, sliced
• 2 cups cold milk
• 2 boxes instant vanilla pudding mix (3.4 ounces each)
• 2 cups whipped topping such as Cool Whip, thawed and divided

Ingredient Notes

• Use ripe bananas for the best flavor and texture
• Cold milk helps the pudding set properly
• Let the pudding sit for a few minutes before mixing so it thickens
• A Nilla wafer crust or graham cracker crust both work well for this pie

How to Make Banana Cream Pie

1. Slice the bananas and arrange them in a single layer over the bottom of the crust.
2. In a medium bowl, whisk the instant pudding mix and cold milk until smooth.
3. Let sit for 3 minutes to thicken.
4. Fold in 1 cup of whipped topping.
5. Spread the pudding mixture over the bananas.
6. Refrigerate for at least 4 hours or overnight.
7. Spread the remaining whipped topping over the top of the pie.
8. Add fresh banana slices on top just before serving.

Nilla Wafer Crust

• 2 cups Nilla wafers, crushed
• ⅓ cup melted butter
• ¼ cup brown sugar

1. Preheat oven to 350°F.
2. Add the vanilla wafers to a food processor and pulse into crumbs. Add crumbs to a bowl and stir in melted butter and brown sugar.
3. Press the mixture into a pie plate, covering the bottom and sides. Bake for 10 minutes. Let cool completely before adding the filling.

Variations

• Use a graham cracker crust instead of vanilla wafers
• Top with chocolate shavings or caramel drizzle
• Use homemade whipped cream instead of Cool Whip

What to Serve With

Serve after meals like:

• grilled chicken
• burgers
• pulled pork

How to Store

Store covered in the refrigerator for up to 3 days. Best served the same day or the next day.