Description
A luscious and creamy Banana Cream Pie featuring a crispy graham cracker crust, layers of fresh bananas, silky vanilla pudding, and a fluffy whipped cream topping. Perfectly chilled for a refreshing dessert that’s sure to impress.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
Filling
- 3 ripe bananas, sliced
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch pie pan to form the crust. Bake for 8-10 minutes until set and golden, then allow it to cool completely.
- Make Pudding Filling: In a separate bowl, whisk together the instant vanilla pudding mix, cold milk, and 1 teaspoon vanilla extract. Let the mixture stand for 5 minutes to thicken properly.
- Layer Bananas: Once the graham cracker crust is fully cooled, arrange a layer of sliced bananas evenly over the crust’s surface.
- Add Pudding: Pour the thickened vanilla pudding mixture over the bananas, spreading it evenly with a spatula to cover all slices.
- Whip Cream: In another bowl, whip the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form, creating light and fluffy whipped cream.
- Top with Whipped Cream: Spread the whipped cream over the pudding layer, smoothing it out with a spatula for an even topping.
- Chill: Refrigerate the pie for at least 2 hours to allow it to set completely. Optionally, garnish with extra banana slices or crushed graham crackers before serving.
Notes
- Ensure the crust is completely cooled before adding bananas and pudding to prevent sogginess.
- Use ripe bananas for maximum sweetness and creaminess.
- For a firmer pudding layer, you can refrigerate the pudding for a short time before pouring it over the bananas.
- Whip the cream just until soft peaks form to avoid overwhipping and a grainy texture.
- This pie is best served chilled but can be kept refrigerated for up to 2 days.
