Quick and easy banana cream pie is an old-fashioned favorite done in minutes! Sliced bananas and instant banana pudding make this no bake dessert amazing.
Prep Time: 10 minutesminutes
Chill: 2 hourshours
Total Time: 2 hourshours10 minutesminutes
Servings: 8slices
Ingredients
2cupswhole milk, cold
1teaspooncornstarch
1 (5.1-ounce) boxinstant banana cream pudding mix
2mediumbananas, sliced into 1/4-inch slices
8ouncesCool Whip, thawed, or whipped cream, divided
1baked pie crust, premade or homemade
Optional toppings: Cool Whip or Whipped Cream, Sliced Bananas, or Caramel Sauce
Instructions
In small bowl, whisk together the milk and cornstarch until dissolved.
In a large bowl, whisk the pudding mix and milk mixture 2 to 3 minutes, or until it has thickened. Fold in the bananas and 1/2 Cool Whip. Add more Cool Whip until there is enough filling to fill the crust. Save the remaining 1/2 for topping.
Spread the filling evenly into the baked pie crust.
Chill at least 2 to 3 hours before serving. Top with any remaining 1/2 Cool Whip (or whipped cream) and fresh bananas. Slice and serve chilled.
Notes
NOTE: Recipe has been updated to include cornstarch to help thicken the filling. Milk: Make sure to use whole milk or 2% milk if you don't have whole. If you use skim milk, almond milk or soy milk it will not thicken properly and will be runny.Crust: You can use a store-bought or homemade crust for this recipe.
Make-ahead: This pie needs to chill for at least 3 hours before serving in order to set, so it's even better if you can let it set overnight! Make the recipe according to instructions (do not add toppings) and then cover and place in the refrigerate overnight. When ready to serve, top with whipped cream and fresh bananas.Storage. Loosely cover the pie top with aluminum foil (or plastic wrap) and place in the fridge. It will keep in the refrigerator up to 3 days.