Banana Pudding Pie with a Graham Cracker Crust

Banana Pudding Pie with a Graham Cracker Crust

Easy banana pudding pie is made with layers of creamy pudding, bananas, and 'Nilla Wafers in a graham cracker crust. No bake and it's done in minutes!

Course Dessert- Pie

Cuisine American - Southern, American - Vintage

Prep Time 5

Chill 4

Total Time 4 5

Servings

Calories 365kcal

Author Marye Audet-White

Ingredients

1 9-inch graham cracker crust
6.8 ounces instant vanilla pudding mix 2 (3.4 ounce) packages
2 ½ cups evaporated milk or whole milk cold
2 bananas sliced
1 cup 'Nilla Wafers broken or coarsely crushed - plus extra for topping
1 ½ cups Cool Whip thawed

Instructions

Coarsely crush the 'Nilla Wafers to make about 1 cup pieces.
Mix the milk and instant pudding mix until thick and creamy.
Spoon ⅓ of the pudding in the graham cracker crust.
Top with ½ crushed 'Nilla Wafers.
Slice the bananas and arrange half the slices over the top.
Repeat layers ending with pudding.
Cover and chill for 4 hours.
Before serving top with whipped topping and garnished with more banana slices and 'Nilla Wafers.

Notes

Storage:

Promptly store leftover pie, tightly covered with plastic wrap (or in a pie keeper) in the refrigerator for up to 4 days. You may want to remove any bananas that are on the top as they may get quite brown.

Tips:

I use evaporated milk because I feel it makes the pudding creamier. Whole milk will work. Skim and plant milks will set up runny-ish.
Keep the banana slices from turning brown by dipping them in lemon juice.
This pie needs to chill for 4 hours but longer will make the pie firmer.

Nutrition