I found this recipe for banana pudding pie in a magazine a few years ago. This is really easy to make, and REALLY good! You can also make this a little healthier, or lower calorie, by substituting sugar free pudding, low fat sour cream, sugar free cool whip, and a ready-made graham cracker crust. I haven’t tried it the low cal way yet, but I’m sure it can be done.
Editor’s Note: If you would rather make your own pudding and whipped cream from scratch then check out this recipe for banana pudding.
- 1 1/4 cup graham cracker crumbs
- 3 tbsp light brown sugar, firmly packed
- 1/4 cup butter, melted
- (2) 3.4 oz. boxes instant vanilla pudding
- 1/2 cup confectioner's sugar (powdered sugar)
- 2 cups heavy cream
- 1 cup sour cream
- 2 medium bananas bananas, thinly sliced
- (1) 8 oz. container Cool Whip
In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter, stirring until combined.
Press mixture into the bottom and up the sides of a 9 inch pie plate; chill for 15 minutes.
In a large bowl, combine pudding mix and powdered sugar; add cream and sour cream. Beat at medium high speed with an electric or stand mixer until stiff peaks form.
Spoon into prepared pie crust. Top evenly with banana slices. Spread whipped topping evenly over bananas. Press the wafer cookies around the edge of the pie. Garnish with sliced bananas. Cover, and chill for 1 hour.
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