Who doesn’t love a creamy banana pudding pie? This quick and easy version uses refrigerated pie crust and powdered pudding mix to simplify the preparation. It incorporates real bananas to seriously make the flavor pop. This creamy, flavorful pie can be whipped together in a mere 10 minutes.
In addition to using real bananas, this recipes includes vanilla extract. Vanilla deepens and rounds out the flavor of most desserts, especially custards and cream pies. Vanilla contains aromatic compounds that complement sugar, eggs, and dairy, making the overall taste more complex and satisfying. Plus the aroma leave your mouth watering long after you’ve devoured the pie.
When mashing the bananas, there really is no trick or secret to creating the perfect pie. If you’re looking for more of a creamy texture, completely mash the bananas. You can also leave some chunks of the banana for more of a homemade texture. On the other hand, I’ve seen recipes that recommend adding the bananas to the pudding mix and beating with an electric mixer. That method will produce the creamiest pie possible. I personally love bananas and usually leave small chunks without completely mashing them.
What You’ll Need
Key Ingredients
- Refrigerated pie crust
- Bananas (as ripe as possible)
- Banana cream instant pudding and pie filling
- Milk (cold)
- Vanilla extract
- Whipped cream or whipped topping
Utensils & Equipment
- Medium mixing bowl
- Soon or spatula
- 9″ deep dish pie plate
- Wire whisk
- Fork (to mash the bananas)
Quick & Easy Banana Cream Pie Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 spoon or spatula
- 1 9-inch deep dish pie plate
- 1 wire whisk
- 1 fork to mash the bananas
Ingredients List
- 1 refrigerated pie crust
- 1 box 5.1-ounce banana cream instant pudding and pie filling
- 2 1/4 cups milk cold
- 1 tsp vanilla extract
- 2 bananas as ripe as possible
- 1 cup whipped topping or whipped cream
Instructions
Preheat Oven
- Preheat oven to 400℉.
Bake The Crust
- The crust should sit at room temperature for at least 15 – 20 minutes before using, or as directed on the box.
- Place the crust in the pie plate. Crimp the edge to create a scalloped look.
- Bake for 15 minutes or as directed on the box.
- Allow the crust to cool for at least 30 minutes at room temperature or place it in the refrigerator for 10 minutes.
Make The Filling
- In medium mixing bowl mash the bananas with a fork. It's okay if you leave a few chunks of banana. This will make the pie even better!
- Add the milk to the bananas and stir until blended.
- Add the pudding mix and mix thoroughly with a wire whisk. You can also use an electric mixer if you want a super creamy pie.
Assembly Time
- Spoon the mixture into the crust.
Cool Down
- Refrigerate for at least one hour.
Serving
- You can either lather the whipped topping over the pie or place dollops of cream on each slice as you serve it.
Nutrition
This recipe was inspired by the Pillsbury Banana Pudding Pie Recipe. They recommend adding vanilla wafers, which not everyone is a fan of.