Description
A velvety banana-filled custard nestled in a sweet, buttery graham cracker crust and crowned with fluffy whipped topping—this banana cream pie is a timeless dessert that delights with every creamy bite.
Ingredients
1 graham cracker pie crust
2 bananas, sliced for layering
1 banana cream Jell‑O pudding mix
3 cups milk
3 cups light Cool Whip
1 additional banana, sliced for garnish
Instructions
- Slice 2 bananas and arrange in a snug, single layer over the crust.
- In a medium saucepan, whisk together the pudding mix and cold milk; bring to a boil over medium heat, stirring constantly until thickened.
- Pour the hot custard evenly over the banana layer.
- Cover and refrigerate for at least 4–6 hours to allow the filling to set.
- When ready, spread the Cool Whip on top of the chilled pie.
- Decoratively top with slices from the remaining banana.
Notes
Chill the pie overnight for the best results.
Use firm, just-ripe bananas to prevent mushiness.
To avoid browning, toss banana slices in a bit of lemon juice before layering.
For a more decadent pie, use homemade whipped cream instead of Cool Whip.
Bake the graham cracker crust at 350°F for 6-10 minutes to enhance flavor and stability.
- Prep Time: 15–30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
