Banana pudding pie is the perfect summer-event treat. With a buttery sweet vanilla wafer crust, creamy whipped filling and naturally sweet bananas, it’s always a crowd pleaser. Easy to prep ahead.
Banana Pudding Pie
It all started when I was a little girl, running around the backyard of my Aunt Anne and Uncle Joe’s house down in Louisiana. My (great) Uncle Joe made banana pudding and the layers of creamy vanilla pudding, soft vanilla wafers and sweet bananas was magical.
Fast forward about 20 years later in NYC when I my first tub of the iconic Magnolia Bakery banana pudding. It transformed me back to my childhood and I was instantly hooked.
I’m excited to share with your my own twist with a creamy no-bake banana pudding pie. Inspired by Magnolia Bakery’s Banana Pudding Pie and POPSUGAR’s copycat recipe
How to Store
Once prepared, store in the refrigerator until you are ready to serve. Can be made 1-2 days ahead of time.
Creamy No-Bake Banana Pudding Pie
- 1½ cups Cold Water
- 3.4-3.8 oz Instant Vanilla Pudding small box
- 14 oz Sweetened Condensed Milk
- 1 box Vanilla Wafers
- 5 TBSP Cold Butter
- 3 cups Heavy Whipping Cream 1 ½ Pints, 24oz
- 4-6 Ripe Bananas - sliced into ¼ inch circles
- Mix together the water, pudding mix until fully combined. Add in the Sweetened Condensed Milk and whisk until fully incorporated. Refrigerate for at least 4 hours, or overnight, until it sets up.
Buttery Vanilla Wafer Crust
- Pull out and set aside 13 Vanilla Wafers In a food processor or blender add in the rest of the vanilla wafers and butter.
- Pulse until the wafers are small crumbs and the butter is fully incorporated. When you press it between your fingers, it should stick together.
- Press it into your pie dish, this would work for a 9-10 inch pan. Make sure to press it in firmly and evenly around the pan. Refrigerate for at least 1 hour.
Whipped Pudding Filling
- Using a stand mixer or a hand mixer, whisk and whip your heavy cream until it's a soft peak. You should be able to turn your whisk upside down and the whipped cream should stay on the whisk without sliding off but not hold a firm peak shape.
- Add the prepared vanilla pudding filling into the bowl with the whipped cream.
- Using a spatula, slowly fold the pudding filling into the whipped cream. Scoop from the bottom and bring up to the top of the bowl - using that motion, continue to fold until everything is evenly combined.
Making the Pie
- Start with the bananas, cover the bottom of the pie in banana slices, two layers.
- Pour half of your pudding-whipped cream mixture over the bananas and with a spatula, smooth out to be as evenly as you can. Keep on layering, place the 13 reserved vanilla wafers evenly across your pie, topped with another layer of sliced bananas.
- Your last layer will be the last half of your pudding-whipped cream mixture. Make sure to cover all of the bananas so that they don't brown. Refrigerate for at least 1 hour.