Thanksgiving Feast week continues with a dreamy Banana Pudding Pie.
This elegant, easy dessert comes together in under 30 minutes and delivers a memorable flavor.
A crisp Nilla wafer crust is layered with sliced bananas, creamy vanilla pudding, more wafers, additional pudding, another layer of bananas and a cloud of Cool Whip.
It’s a delicious way to finish a holiday meal or to serve any time you want a crowd-pleasing, no-bake pie.
I tested this pie while preparing recipes for a Thanksgiving menu and invited my family to taste it. Some members admitted they usually avoid cream pies, especially banana cream, yet after one bite they devoured the entire pie with delighted surprise.
This Banana Pudding Pie is creamy, subtly sweet and texturally satisfying thanks to the crunchy wafer crust and layers of whole wafers inside. It’s quick to assemble, handsome on the table and best when served chilled within 24 hours.
Banana Pudding Pie
Time: 30 minutes
Yield: 8 servings
Recipe inspired by Cindi Schut
Ingredients
1 — 3.4 ounce package instant vanilla pudding mix
1 3/4 cups half-and-half
1 — 8 ounce container Cool Whip (or whipped topping)
1/2 cup sour cream
Dash of salt
4 ripe bananas
1 box Nilla wafers (about 2 cups of crumbs plus extra whole wafers)
1 tablespoon granulated sugar
5 tablespoons melted butter
Pinch of salt for the crust
Directions
1. Prepare the pudding: In a stand mixer or large bowl, whisk the instant vanilla pudding mix with the half-and-half until it thickens and becomes smooth. Set aside.
2. Fold in the cool whip and sour cream: Add 1 cup of the Cool Whip, the sour cream and a dash of salt to the pudding. Beat gently until evenly combined and light.
3. Make the crust: Grind Nilla wafers in a food processor or crush them in a sealed bag until you have about 2 cups of fine crumbs. Combine the crumbs with 1 tablespoon sugar, 5 tablespoons melted butter and a pinch of salt. Stir until evenly moistened.
4. Press the crust: Press the crumb mixture firmly into a 9-inch deep-dish pie plate, using the bottom of a measuring cup to compact it evenly. Chill briefly while preparing the filling if desired.
5. Slice the bananas: Thinly slice half of the bananas and arrange them in a single layer over the crust.
6. First pudding layer: Spread half of the pudding mixture evenly over the banana layer.
7. Add wafer layer: Arrange whole Nilla wafers in a single layer over the pudding.
8. Second pudding layer: Cover the wafers with the remaining pudding mixture.
9. Final banana layer: Slice the remaining bananas and lay them in a single layer over the pudding.
10. Top with Cool Whip: Spread the remaining Cool Whip over the top of the pie in an even layer.
11. Chill and serve: Cover and refrigerate for at least 1 hour to let the pie set. For best texture and flavor, serve within 24 hours.
Notes: Use ripe but firm bananas so they hold their shape. This pie is quick to assemble and ideal for holiday meals, potlucks or anytime you want a simple, impressive dessert.
Enjoy!