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Banana Pudding Pie Recipe

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4 from 5 reviews

  • Author: Lea
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings

Description

This Banana Pudding Pie is a delightful no-bake dessert featuring a buttery digestive biscuit crust, creamy banana pudding filling, fresh banana slices, and a fluffy whipped cream topping. Perfectly chilled for hours, it's a refreshing and easy-to-make pie that serves 12 and brings a nostalgic, sweet banana flavor to any occasion.

Ingredients

Crust

  • 12 ounces digestive biscuits or graham crackers
  • ⅔ cup butter, melted

Filling

  • 1 3.4-ounce packet banana pudding mix
  • 2 cups milk
  • 2 large bananas, sliced
  • 1 lemon, juiced

Topping

  • 1 ½ cups heavy cream
  • Extra lemon-coated sliced banana for decoration (optional)

Instructions

  1. Lemon Coat Bananas: Squeeze the lemon juice all over the sliced bananas to prevent them from browning as the lemon's acidity slows oxidation.
  2. Prepare Crumb Base: Blitz the digestive biscuits or graham crackers into fine crumbs using a food processor to achieve a consistent texture.
  3. Mix Crust Ingredients: Transfer the crumbs to a mixing bowl, pour in the melted butter, and stir thoroughly to bind the crumbs together.
  4. Form Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch, loose-bottomed pie pan using the back of a spoon to create an even and compact layer.
  5. Chill Crust: Place the pie crust in the fridge for at least 30 minutes to firm up while preparing the filling.
  6. Make Banana Pudding: In a mixing bowl, whisk the banana pudding mix and milk vigorously for about 2 minutes until combined, then let it rest for 5 minutes to thicken properly.
  7. Whip Cream: Using an electric hand whisk, whip the heavy cream in a separate bowl until stiff peaks form, making it light and airy for the topping.
  8. Assemble Pie Base and Filling: Remove the chilled crust from the fridge and spoon the thickened banana pudding evenly over the crust.
  9. Add Banana Slices: Arrange the lemon-coated banana slices evenly on top of the pudding layer for fresh banana flavor and texture.
  10. Top with Whipped Cream: Spoon the whipped cream over the bananas and spread it evenly to cover the entire pie surface.
  11. Decorate: Optionally, garnish the whipped cream topping with extra lemon-coated banana slices for an appealing finish.
  12. Final Chill: Refrigerate the assembled pie for at least 2 hours to set the flavors and firm up before serving.

Notes

  • Use a loose-bottomed pie pan to make removing the pie easier and neater.
  • Coating the bananas with lemon juice prevents discoloration and keeps the pie visually appealing.
  • For best texture, ensure the heavy cream is whipped to stiff peaks, not over-whipped.
  • You can substitute graham crackers for digestive biscuits depending on taste preference.
  • This pie is best served cold and consumed within 2 days for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesbylea.com/banana-pudding-pie-recipe/