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Banana Pudding Pie on a plate. Pie is topped with whipped cream and one Nilla wafer cookie.

Easy Banana Pudding Pie

This easy pie combines two great desserts: banana pudding and pie! The filling only takes a few minutes to make. But you’ll want to chill the pie for a few hours to let the nilla wafers soften.
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings 10 slices


For the Filling

  • 2 (3.4 ounce boxes) instant vanilla or banana pudding mix
  • 1 ¾ cups whole milk
  • 1 cup heavy cream
  • 2 medium ripe bananas, sliced
  • 10 Nilla wafers
  • 1 (9-inch) graham cracker or Nilla wafer crust

For the Topping, optional

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


For the Filling

  1. Whisk together 2 (3.4 ounce each) boxes instant vanilla pudding mix with 1 ¾ cups whole milk until smooth. Scrape bottom of bowl and stir. Add 1 cup heavy cream. Whip with an electric mixer on high speed until light and fluffy, about 45 seconds.

  2. Stir in 2 medium sliced bananas and 10 Nilla wafers. Spread filling in a 9-inch graham cracker crust. If any banana slices are visible, spread a little filling over them to prevent browning. Chill pie for four hours.

For the Topping

  1. Combine 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract in a medium bowl. Whip until stiff peaks form, about two minutes on high speed. Spread whipped cream over the pie.

  2. Store pie in the refrigerator for up to four days.

Recipe Notes

Instant Pudding. Use instant pudding. Cook and serve pudding doesn’t work in this recipe.

Whipped Cream. Replace the whipped cream with 2 cups of whipped topping.

Nilla Wafers. If you want, break up a few of the cookies before stirring them into the filling.

Chill Time. It’s important to chill the pie for about four hours before serving. Doing this gives the cookies time to soften.