Discover my foolproof Banana Cream Pie recipe with a buttery graham cracker crust, fresh bananas, and velvety vanilla filling. This simple yet impressive dessert brings bakery-quality results right to your kitchen!
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 ripe bananas, sliced
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream and banana slices for topping (optional)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into 9-inch pie plate. Bake at 350°F for 8-10 minutes until golden. Cool completely.
- Whisk pudding mix and milk for 2 minutes. Refrigerate 5 minutes until slightly set.
- Arrange banana slices on crust. Spread half the pudding over bananas.
- Add another layer of bananas and remaining pudding.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over pudding layer. Refrigerate at least 3 hours, preferably overnight.
- Garnish with fresh banana slices before serving.
- Prep Time: 25 minutes
- Chilling Time: 3 hours