Name: Banana Pudding Pie
Prep time: 15 min
Cook time: 10 min
Total time: 65 min
Ingredients: 1 Frozen Pie Crust; 5.1 oz Box of Instant Banana Pudding; 2 Bananas (sliced); 1 tsp Lemon Juice (freshly squeezed to prevent browning); 1 can Evaporated Milk; 8 oz Cool Whip Topping (broken into half sized pieces); 1 cup Vanilla Wafers (divided in half); Optional Topping: banana slices (whole wafers and caramel sauce)

Here’s a recipe for a classic dessert with a twist that’s sure to win hearts at any table. I’m excited to share with you the luscious and utterly irresistible Banana Pudding Pie. This isn’t just another recipe; it’s a journey through creamy textures, delightful sweetness, and a crunch that ties it all together. Prepare yourself for something amazing.

Ingredients:

Prep Time: 15 minutes | Total Time: 1 hour and 5 minutes | Servings: 8

1 Frozen Pie Crust
5.1 oz Box of Instant Banana Pudding
2 Bananas, sliced
1 tsp Lemon Juice, freshly squeezed to prevent browning
1 can Evaporated Milk
8 oz Cool Whip Topping, broken into half sized pieces
1 cup Vanilla Wafers, divided in half
Optional Topping: banana slices, whole wafers and caramel sauce

1. Bake the pie crust according to the package instructions. Set aside to cool once baked.

2. While the crust is baking, whisk together the instant vanilla pudding mix and evaporated milk in a large bowl and refrigerate for about 30 minutes or until set up.

3. Next, slice two bananas, not overly ripe, and toss them with lemon juice to prevent browning.

4. After the pudding is set, add 4 oz (half a tub) of Cool Whip, the sliced bananas and vanilla wafers to the bowl and fold all together until combined.

5. Pour the pudding mixture into the baked, cooled pie crust and smooth out. Refrigerate for an additional 10 minutes.

6. Finally, top the pie with the remaining cool whip and add toppings (additional banana slices, vanilla wafers and caramel sauce) for garnish. Slice and serve cold!

Storage and Reheating Instructions

Store Banana Pudding Pie in the fridge, covered, for up to 3 days. You can also freeze the pie without the toppings for up to a month. Just add the fresh toppings before serving. This little trick is a lifesaver for last-minute dessert needs.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Absolutely! Prepare the pie a day in advance and keep it refrigerated. Add the toppings before serving to maintain the crispness and freshness of the wafers and bananas.

Substitutions & Variations

Cool Whip: If you prefer homemade whipped cream, go for it! It’ll add a lovely homemade touch.
Vanilla Wafers: Feel free to use graham crackers or shortbread cookies for a twist.

Helpful Cooking Notes

Pudding Consistency: Using evaporated milk instead of regular milk not only makes the pudding creamier but also brings it closer to the taste of homemade pudding.
Banana Tips: Choose bananas that are ripe but firm. Overripe bananas may turn mushy.
Toppings: Get creative! A drizzle of chocolate sauce or a sprinkle of cinnamon can add an extra layer of flavor.

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Banana Pudding Pie

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Prep Time 15

Cook Time 10

Chill Time 40

Total Time 1 5

Servings

Calories 396 kcal

Banana Pudding Pie is a dreamy treat that combines classic flavors with a modern twist, making it a perfect dessert.

INGREDIENTS

1 Frozen Pie Crust
5.1 oz Box of Instant Banana Pudding
2 Bananas, sliced
1 tsp Lemon Juice, freshly squeezed to prevent browning
1 can Evaporated Milk
8 oz Cool Whip Topping, broken into half sized pieces
1 cup Vanilla Wafers, divided in half
Optional Topping: banana slices, whole wafers and caramel sauce

INSTRUCTIONS

Preheat the oven to 350 degrees.
Bake the pie crust according to the package instructions. Set aside to cool once baked.
While the crust is baking, whisk together the instant vanilla pudding mix and evaporated milk in a large bowl and refrigerate for about 30 minutes or until set up.
Next, slice two bananas, not overly ripe, and toss them with lemon juice to prevent browning.
After the pudding is set, add 4 oz (half a tub) of Cool Whip, the sliced bananas and vanilla wafers to the bowl and fold all together until combined.
Pour the pudding mixture into the baked, cooled pie crust and smooth out. Refrigerate for an additional 10 minutes.
Finally, top the pie with the remaining cool whip and add toppings (additional banana slices, vanilla wafers and caramel sauce) for garnish.
Slice and serve cold!

NOTES

Storage and Reheating Instructions: