featured 302

Quick No-Bake Banana Cream Pie Recipe

I’m frustrated. The last few things I made were either flops or just okay:
  • I made a carrot cake for Easter that was fine, but I’m still searching for one that tastes like Costco’s.
  • I made dinner rolls that turned out so dense they could have been used as ammunition for my boys’ battles.
  • I made a baked French toast casserole that ended up soggy on the bottom and hard on top. The flavor was good, so I’m working on fixing the texture.

Fortunately, my friend Heidi brought this fantastic banana cream pie for Easter dessert. Thank goodness—my cake wasn’t great. We practically licked the pan.

Heidi said she got the recipe from OurBestBites, so I knew it would be reliable. The recipe is simple but impressive: it doesn’t take hours, and it’s not a mushy mess—it holds its shape nicely.
The photo isn’t the best—it was almost 7 p.m.

Banana cream pie

Banana Cream Pie the easy way…

Christy Denney

5 from 1 vote
Banana cream pie is a perfect cheater dessert: simple ingredients, little time, and a great result that looks and tastes like more effort went into it.
Prep Time:
15
Cook Time:
0 0
Total Time:
15
Servings:
16 servings

Ingredients

  • 1 4-serving size box instant vanilla pudding
  • 1 cup cold water
  • 1 14-oz can sweetened condensed milk
  • 2 cookie crusts (graham crackers, Nilla Wafers, shortbread, or Oreo). You can also use one large crust; a traditional graham cracker crust works well.
  • Plenty of ripe bananas
  • 1 pint whipping cream (2 cups total)
  • 1/3 cup powdered sugar

Instructions

  • In a medium bowl, whisk together the instant vanilla pudding mix, cold water, and sweetened condensed milk until smooth. Chill in the refrigerator for a few minutes. In a separate bowl, whip 1 cup of the whipping cream until soft peaks form.
  • Slice the bananas (about 4 small or 2 large) and layer them across the bottom of the crusts. If your crusts came with clear plastic domes, save them for later—they help protect the pies while chilling.
  • Remove the pudding from the fridge and gently add the whipped cup of cream. Fold the whipped cream into the pudding until evenly combined—do this gently to keep the mixture light.
  • Divide the pudding mixture between the two prepared pies, spreading it evenly over the banana layer.
  • Make the sweetened whipped cream with the remaining 1 cup of whipping cream and 1/3 cup powdered sugar. Spread this over the pies. Cover with the clear plastic domes or wrap and chill for several hours. Chilling is important: it lets the filling set and the moisture absorb into the crust, preventing a soggy or falling-apart crust.
  • That’s it—the easiest, most reliable banana cream pie you’ll need.
  • Chunky Monkey Variation: Stir 1/2 cup creamy peanut butter into the pudding mixture before folding in the whipped cream. Use a chocolate cookie crust and sprinkle chopped honey-roasted peanuts on top just before serving.

Notes

Source: Our Best Bites
Cuisine: American
Course: Dessert
Author: Christy Denney