Creamy Dreamy Banana Cream Pie
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This Banana Cream Pie is amazingly light and fluffy and full of ripe banana chunks. The mile-high whipped cream and toasted coconut are the perfect finish to the perfect pie. Creamy Dreamy Banana Cream Pie.
Wow. Just wow. That’s the only way I can describe this Creamy Dreamy Banana Cream Pie recipe.
The light and fluffy filling.
The ripe banana chunks.
The mile-high whipped cream on top.
You will not want to miss this one!
I surprised the kids with this pie on Monday after work.
I’d been wanting to make a banana cream pie for a while.
I tried a recipe I found online a few weeks ago and it was definitely not a winner in my book.
It was much too heavy and dense.
I could not find a recipe that sounded exactly like what I was wanting so I combined a few and made my own
And Noah loves it too. He’s a big banana fan.
Tonight, he got a banana and started dipping it in his pie before eating it!
That’s a new way to eat pie for sure.
Why I Love This Recipe
I absolutely adore this Banana Cream Pie for so many reasons.
For starters, the texture is amazingly light and fluffy, yet rich and indulgent at the same time.
The blend of fresh banana chunks with the creamy filling creates an irresistible flavor combination that feels both nostalgic and innovative.
Plus, it’s perfect for any occasion, whether it’s a casual family dinner or a special celebration.
Ingredients & Substitutions
The ingredients for this pie are simple, but each one plays a vital role in making it delicious:
- Graham Crackers: Form the perfect crunchy base for the creamy filling.
- Butter: Helps bind the crust and adds a rich flavor.
- Granulated Sugar & Cinnamon: Adds a bit of sweetness and a touch of spice to the crust.
- Banana Cream Pudding Mix & Milk: Creates the luscious filling. You can swap the banana cream pudding mix with vanilla pudding mix for a different but equally delicious flavor.
- Cream Cheese & Sweetened Condensed Milk: Adds creaminess and sweetness.
- Bananas: The star ingredient, providing fresh, fruity bursts.
- Heavy Cream: Whipped to perfection for a decadent topping.
- Toasted Coconut: Adds a delightful crunch and tropical flair.
How to Make Banana Cream Pie
Here is a basic overview; the instructions for the full Banana Cream Pie recipe are in the recipe card below.
Key to Success #1 – The Graham Cracker Crust
I always use my Kitchen Ninja to make the graham cracker crumbs.
You can use any good food processor or even a plastic bag and a rolling pin.
I add all the dry ingredients to the Kitchen Ninja but I like to transfer it to a separate bowl when I add the melted butter and water so that I can be more gentle with it.
I think that creates a more tender crust.
The secret ingredient to this classic graham cracker crust is a bit of cinnamon.
It adds a wonderful flavor to the pie. Also, be sure to add a pinch of salt for flavor.
Key to Success #2 – The Fresh Bananas
Next time I make this pie, I will add more fresh bananas to the filling.
You can see from my photo that I made a pretty layer of bananas underneath the filling.
Next time, I might add half the filling then more bananas then more filling.
Key to Success #3 – The Banana Cream Filling
The filling for this pie is a cross between a banana pudding and a light and fluffy cheesecake.
It has a wonderful banana flavor and the cream cheese adds a special touch.
It’s exactly what I had in mind for a banana cream pie.
Key to Success #4 – Topping It Off
Fresh sweetened whipped cream tops this beautiful pie.
When I made the pie for the blog, I used about 3 cups of heavy whipping cream so that I could have some extra whipped cream for decorating the pie.
You certainly don’t have to do that, but just remember to make some extra whipped cream if you’re going to be using it to decorate your pie.
I used the Wilton Dessert Pro Decorator to create the pretty top of my pie then I sprinkled toasted coconut on top.
The coconut is totally optional if it’s not your thing but it adds a nice texture to this light and fluffy banana cream pie.
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Frequently Asked Questions
Absolutely! If you’re short on time, a pre-made graham cracker crust can be a convenient substitute. Just make sure it’s a 9-inch deep dish crust to hold all the delicious filling.
Yes, you can use vanilla pudding mix if you prefer a slightly different flavor profile. The pie will still be creamy and delicious with that classic banana flavor from the ripe bananas.
You can make the pie up to 24 hours in advance. Just be sure to keep it chilled in the fridge to maintain its freshness. Add the whipped cream and toasted coconut just before serving for the best texture and appearance.
Make sure to use ripe but firm bananas. They should be yellow with a few brown spots, indicating they’re sweet but not overly mushy.
Certainly! If you’re feeling adventurous, a chocolate cookie crust or even a traditional pie dough could work well with this recipe. Just follow the same baking and cooling instructions for the best results.
If you’re not a fan of coconut, you can absolutely leave it out. You might want to add a little more whipped cream or add some other type of topping like shaved chocolate or caramel drizzle.
Feel free to drop any more questions in the comments, and I’ll be happy to help!
Creamy Dreamy Banana Cream Pie
Ingredients
For Graham Cracker Crust
- 14 graham crackers
- 6 Tbsp butter, melted
- ¼ cup granulated sugar
- ½ tsp cinnamon
- pinch salt
- 1 tsp water
For the Filling
- 1 large box (5 oz) banana cream pudding mix
- 1 cup milk
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 3-4 bananas
- 2 cups heavy cream, whipped and divided
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup toasted coconut, optional
Directions
- Preheat oven to 375 degrees. In medium bowl, mix together graham cracker crumbs, sugar, cinnamon, salt and water. Press into 9-inch deep dish pie plate. Bake for 8-10 minutes. Cool completely.
- If using the coconut, turn oven down to 325 degrees. Spread shredded coconut onto parchment paper-lined baking sheet. Bake 5-7 minutes or until lightly browned. Stir frequently to prevent over-browning.
- Mix together pudding mix and milk. Refrigerate at least 5 minutes or until firm.
- Using electric mixer, whip heavy whipping cream, sugar, and vanilla until stiff peaks form. Set aside.
- In separate bowl, beat cream cheese until fluffy. Add sweetened condensed milk and pudding and mix completely. Fold in 1/2 of the sweetened whipped cream.
- Spread a thin layer of filling on the sides and bottom of the cooled crust. Cut 3-4 bananas into coins and press into the filling. Spread remaining filling on top of bananas.
- Top with whipped cream. Optional, sprinkle toasted coconut on top. Chill at least 1 hour before serving.
Notes
Nutrition Facts
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