I grew up watching my grandma make banana pudding with the kind of care you’d expect from a Southern church bake-off. That silky vanilla pudding, the ripe bananas, and those soft, slightly-soggy vanilla wafers? Pure magic. Now imagine all that comfort, but in pie form. Yes, a pie. One that needs no oven, no stress, and barely any cleanup. This Banana Pudding Pie is as easy as Sunday morning and twice as sweet. You’ll only need a handful of basic ingredients—think instant pudding, bananas, whipped topping, and a graham cracker crust. If that doesn’t scream ‘sweet easy recipes,’ I don’t know what does. It’s also one of those easy dessert recipes that even my 12-year-old niece can whip up, no sweat. So whether you’re hunting for beginner dessert recipes or just something to bring to the cookout that’ll disappear in five minutes flat, you’re in good hands. This quick and easy recipe hits all the high notes: it’s no-bake, family-approved, and basically a hug in pie form.

1) Key Takeaways
2) Easy Banana Pudding Pie Recipe
3) Ingredients for Banana Pudding Pie
4) How to Make Banana Pudding Pie
5) Tips for Making Banana Pudding Pie
6) Making Banana Pudding Pie Ahead of Time
7) Storing Leftover Banana Pudding Pie
8) Try these Desserts next!
9) Banana Pudding Pie
10) Nutrition

1) Key Takeaways

This is a no-bake pie with creamy pudding, ripe bananas, and vanilla wafers
Uses store-bought crust and instant pudding for quick assembly
Chill at least 3 hours for best texture and flavor
Perfect for beginner dessert makers and summer potlucks

2) Easy Banana Pudding Pie Recipe

If you’ve ever stood in a Southern kitchen during the holidays, you’ve probably seen a banana pudding tray disappear in seconds. This recipe? It’s the pie version of that same magic, only with less mess and no oven. I mean, what could be better than a sweet easy recipe that makes your guests swoon and your oven stay off?

I grew up watching my mom layer pudding and bananas like she was building a skyscraper. I always stole a vanilla wafer or two when her back was turned. Now, this banana pudding pie takes those same flavors and stacks them in a graham cracker crust. The best part? It’s ready in minutes and tastes like hours of effort.

This dessert belongs in your back pocket. It’s one of those quick and easy recipes you’ll keep going back to. Whether it’s for a cookout, a potluck, or just a Tuesday night when the sweet tooth hits, this pie is a reliable winner.

3) Ingredients for Banana Pudding Pie

Graham Cracker Crust: I love using a ready-made crust here because it saves time. Plus, it’s buttery, a little sweet, and perfect for holding all that creamy filling without getting soggy.

Instant Vanilla Pudding Mix: You could make pudding from scratch, but why? This instant stuff thickens fast and keeps things super easy. It’s the backbone of the filling.

Cold Milk: Make sure it’s nice and cold to help the pudding set up just right. Lukewarm milk won’t cut it, trust me. I’ve tried.

Sweetened Condensed Milk: This adds richness and a soft sweetness that balances the banana flavor like a charm. It’s like pie glue, in the best way.

Frozen Whipped Topping: Let it thaw in the fridge. It brings fluff and body to the filling, and it’s easy to fold in. Homemade whipped cream is fine, but this shortcut works great here.

Ripe Bananas: Go for firm but sweet bananas. Too ripe, and they’ll get mushy. Too green, and you’ll taste regret.

Vanilla Wafer Cookies: These are the secret MVP. They soften slightly in the fridge and add texture to every bite. Plus, they look good on top.

4) How to Make Banana Pudding Pie

Step 1: Grab a big bowl. Whisk together the vanilla pudding mix and cold milk until smooth. It’ll thicken in a minute or two—just give it a stir and let it do its thing.

Step 2: Pour in the sweetened condensed milk and keep whisking. It should be silky, with no lumps. You want it smooth enough to nap a spoon.

Step 3: Gently fold in half the whipped topping. Not all of it—just enough to make things light and creamy. Use a spatula and work slowly so you don’t deflate the mix.

Step 4: Now, place banana slices all over the bottom of the crust. Try not to eat too many while you’re slicing them. I struggle with this every single time.

Step 5: Spread half the pudding mixture on top of the bananas. Then layer on vanilla wafers. Don’t worry about perfect placement—just cover the surface.

Step 6: Repeat with more bananas and the rest of the pudding mixture. Smooth out the top and spread on the remaining whipped topping.

Step 7: Let it chill in the fridge for at least 3 hours. Overnight is even better. Before serving, crush a few wafers and sprinkle them on top like pie confetti.

5) Tips for Making Banana Pudding Pie

This is one of those sweet easy recipes that doesn’t ask for much, but a few tips can make it even better. First, use ripe but firm bananas. Overripe ones turn mushy, and green ones have a bitter edge. I’ve tried both, and trust me, the middle ground is best.

If you want a thicker filling, reduce the milk by a couple of tablespoons. This helps the pudding stay firm, especially if you’re making it on a warm day. Nobody likes a runny pie, not even your second cousin who swears she “doesn’t really do dessert.”

Don’t skip the chill time. That cold rest in the fridge makes all the difference. It allows the wafers to soften, the pudding to set, and the flavors to come together in the way that makes people say, “Wait… did you really make this?”

6) Making Banana Pudding Pie Ahead of Time

This pie is actually better if you make it a few hours in advance. I like to put it together in the morning and let it rest in the fridge until dinner. The banana flavor deepens, and the pudding firms up beautifully.

If you’re prepping it the night before, you can hold off on the top layer of whipped topping. Add it just before serving so it looks fresh. You could even toss a few extra banana slices or wafer crumbs on top to make it look bakery-ready.

That said, don’t make it more than 24 hours ahead. The bananas might start to brown, and the crust can soften too much. This is one of those quick and easy recipes, so it’s best eaten within a day of making.

7) Storing Leftover Banana Pudding Pie

Got leftovers? Lucky you. Wrap the pie tightly with plastic wrap or slide it into an airtight container. It’ll keep in the fridge for up to 3 days, though the bananas may start to darken.

If the crust starts to soften, no worries. The flavor stays rich and comforting. I’ve even scooped leftovers into a bowl like pudding trifle, and no one complained—not even me.

Just don’t freeze it. The texture of the pudding changes and the bananas don’t hold up. This pie is best chilled, not frozen, and eaten when it’s fresh and creamy.

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9) Banana Pudding Pie