There’s something so nostalgic and comforting about a banana pudding dessert—and when you turn it into a pie? Pure joy.
This Creamy Banana Pudding Pie is rich, silky, and packed with banana flavor in every cool, creamy bite.
It’s the kind of treat I make when I want something impressive but totally effortless. Bonus: it’s no-bake and make-ahead friendly!
Why You’ll Love This Recipe
No oven needed – Perfect for warm days or low-effort desserts.
Super creamy texture – Thanks to pudding, sour cream, and whipped topping.
Layers of flavor – Graham crust, banana slices, silky filling, fluffy topping.
Kid and adult approved – Sweet enough for kids, nostalgic for grownups.
Make-ahead magic – It gets even better after chilling.
What You’ll Need (Ingredient Highlights)
Ripe bananas – The sweeter, the better. One for layering, one for garnish.
Vanilla & banana pudding – Instant mixes make this a breeze.
Heavy cream & milk – For richness and smooth texture.
Sour cream – Adds a slight tang that balances the sweetness.
Cool Whip – For a light, fluffy finish.
Graham cracker crust – Store-bought makes it quick and easy.
Pro Tips Before You Start
Use ripe bananas – Not overripe, just perfectly yellow for best flavor.
Don’t use skim milk – Whole or 2% gives the filling its structure.
Chill before serving – A few hours in the fridge helps it set fully.
Slice banana garnish just before serving – Keeps it from browning.
Use a cold bowl for whipping – If mixing by hand, it sets faster when cold.
How to Make Creamy Banana Pudding Pie
Step 1: Slice the Banana Base
Slice one banana and layer the slices evenly across the bottom of your graham cracker crust.
Step 2: Whisk the Filling
In a medium bowl, combine vanilla pudding mix, banana pudding mix, heavy cream, milk, and sour cream.
Whisk until smooth and thickened.
Step 3: Fill the Crust
Pour the thick pudding mixture over the banana slices in the crust and spread it into an even layer.
Step 4: Add the Whipped Topping
Spread the Cool Whip evenly over the pudding layer to cover completely.
Step 5: Chill
Cover the pie and refrigerate for at least 2 hours, or until ready to serve.
Step 6: Garnish and Enjoy
Just before serving, slice the second banana and add to the top of the pie or garnish each slice individually.
What to Serve It With
A drizzle of caramel or chocolate sauce
Fresh berries on the side for color contrast
Crushed vanilla wafers for extra crunch
A glass of iced coffee or sweet tea
Whipped cream rosettes for a pretty finish
Variations / Substitutions
Use all vanilla pudding – If banana isn’t your thing
Swap sour cream – Use plain Greek yogurt for a lighter version
Add crunch – Top with crushed nuts or graham cracker crumbles
Make it in cups – Layer into small jars for individual servings
Chocolate version – Use chocolate pudding and chocolate crust
Storage & Leftovers
Fridge – Keep covered in the refrigerator for up to 3 days.
No freezing – The texture changes too much when frozen.
Make ahead – Best made the night before for clean slices.
Garnish fresh – Always slice bananas right before serving to avoid browning.
FAQs
Can I use just one type of pudding?
Yes, you can use two packets of vanilla or banana if you prefer.
What kind of milk is best?
Whole or 2% milk gives the filling the right consistency. Avoid skim.
Can I use homemade whipped cream instead of Cool Whip?
Definitely! Just make sure it’s whipped to stiff peaks.
Can I freeze banana pudding pie?
It’s not recommended—freezing can alter the texture and cause separation.
How far ahead can I make this pie?
You can make it up to 24 hours in advance. Add fresh banana garnish just before serving.
Can I make it without sour cream?
Yes, but it helps with richness and balance. You can swap in plain yogurt if needed.
How do I keep the bananas from browning?
Slice and add them right before serving, or brush with a little lemon juice.
Final Thoughts
This Creamy Banana Pudding Pie is pure comfort in a crust.
It’s the kind of dessert that gets wiped clean at potlucks and always earns second helpings at family dinners.
Best of all, it’s no-bake, no-stress, and every bite is a cool, creamy escape into banana bliss.
Creamy Banana Pudding Pie
Ingredients
Method
- Slice one banana and place the slices in the bottom of the graham cracker crust.
- In a medium bowl, whisk together the vanilla pudding, banana pudding, heavy cream, milk, and sour cream until smooth and thickened.
- Pour the pudding mixture over the banana slices and spread evenly.
- Top with Cool Whip, spreading it evenly across the pie.
- Cover and refrigerate until ready to serve (at least 2 hours).
- Just before serving, slice the second banana and use it to garnish the pie or individual slices.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-banana-pudding-pie/
Notes
- For extra flavor, sprinkle crushed vanilla wafers over the top before serving.
- Use ripe but firm bananas to avoid browning too quickly.
- Can be made a day ahead—just add the final banana garnish right before serving.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.