Easy Banana Cream Pudding Pie with Cream Cheese Crust

Easy Banana Pudding Pie with Cream Cheese Crust — The no-bake filling tastes like a fluffy slice of heaven and the crust is no-roll!! An easy, goofproof pie that anyone can make in minutes!!

Banana Cream Pie (with Pudding Mix!)

In honor of National Pi Day on 3.14 I couldn’t resist making a pie. It’s crazy good, super easy, and if I can make it, so can you.

There are plenty of bananas in every bite and I wasn’t shy about adding Nilla wafers.

There’s something about bananas, Nilla wafers, and whipped topping that goes together so perfectly, and with a salted caramel drizzle, the pie tastes like a fluffy slice of heaven.

The crust is flaky, tender, and unique because there’s cream cheese incorporated along with Crisco Baking Sticks. I’ve made many cookies with cream cheese in the dough but never pie dough.

But I’m sold now because of how easy it is. You don’t even have to roll it out. Just mix it together, press it into a pie dish, and bake for about 15 minutes.

You’re going to love this quintessential comfort food dessert. It tastes like you slaved over it but it’s one of the easiest pies ever!

What’s in the Banana Pudding Pie? 

I made this banana cream pie with vanilla pudding mix as well as a few other ingredient shortcuts. Here’s what goes into the banana pudding pie recipe: 

• Crisco baking sticks
• Cream cheese
• All-purpose flour
• Salt
• Instant vanilla pudding mix
• Milk
• Cool Whip
• Bananas 
• Lemon juice
• Nilla Wafers
• Salted caramel sauce

How to Make Banana Pudding Pie

You’ll first need to make the cream cheese crust. Simply beat together the cream cheese and shortening until fluffy. Then, add the flour and salt and beat until a dough forms. 

Press the dough into a 9-inch pie plate that’s been sprayed with non-stick spray, then bake until lightly golden brown. 

While the pie crust cools, make the filling. Whisk together the pudding mix and cold milk in a large bowl. Fold in half of the whipped topping. 

Next, you’ll want to toss the banana slices in a little lemon juice (this prevents them from turning brown). Add the bananas to the pudding mixture. Fold in the coarsely chopped Nilla Wafers last. 

Turn the mixture into the cooled pie crust. Top with additional Cool Whip and drizzle with caramel sauce. 

Can I Make This Pie in Advance? 

I recommend serving the banana pudding pie within 24 hours of making it. However, it will last up to 5 days in the fridge. The bananas will turn brown over time, but the pie will still taste good! 

Can I Make a Graham Cracker Crust? 

Yes, you may make a graham cracker crust if desired. If you pop the crust into the fridge rather than baking it, you can even make this recipe a no-bake dessert! 

Tips for Making Banana Cream Pie with Instant Pudding 

The no-bake filling is made with pudding mix, whipped topping, bananas, and Nilla wafers. If you’re not a fan of these convenience products or don’t have them available in your area, this probably isn’t the recipe for you.

However I have an Old-Fashioned Banana Pudding recipe that’s totally from scratch.

Make sure to read over the recipe in full before beginning to ensure you purchase the correct sizes and types of all ingredients. I’ve only made the pie using the ingredients listed and can’t speak to what substitutions may or may not work.

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5 from 2 votes

Easy Banana Pudding Pie with Cream Cheese Crust

By Averie Sunshine

The no-bake filling tastes like a fluffy slice of heaven and the crust is no-roll!! An easy, goofproof pie that anyone can make in minutes!!

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Additional Time: 3 hours hours 30 minutes minutes

Total Time: 4 hours hours

Servings: 8

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Ingredients  

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Crust

• ▢ ½ cup Crisco Baking Sticks All-Vegetable Shortening
• ▢ 4 ounces 1/2 cup brick-style cream cheese, softened (do not use lite or fat free)
• ▢ 1 ½ cups all-purpose flour
• ▢ ¼ teaspoon salt

Filling

• ▢ one 5.1-ounce box instant vanilla pudding mix, not cook-and-serve, not sugar-free or lite, not the 3-ounce size
• ▢ 1 ½ cups cold milk, I used fat-free skim; I recommend cow’s milk and not soy, almond, etc. because filling may not set up properly
• ▢ one 8-ounce tub Cool Whip or similar whipped topping, thawed to room temp, divided (lite or fat-free okay; real whipped cream deflates easily and isn’t recommended)
• ▢ 2 medium/large bananas, sliced into thin rounds (should be ripe but not overly ripe or they become mushy)
• ▢ 1 to 2 tablespoons lemon juice
• ▢ about 2 1/2 to 3 cups coarsely chopped Nilla Wafers, divided (most of an 11-ounce box, reduced fat okay)
• ▢ caramel or salted caramel sauce for drizzling, storebought or homemade

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Instructions 

Crust:

• Preheat oven to 400F and spray a 9 or 10-inch pie dish with cooking spray; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the shortening, cream cheese, and beat on medium-high speed until fluffy, about 1 to 2 minutes.
• Stop, scrape down the sides of the bowl, and add the flour, salt, and beat on low speed until a sandy, crumbly dough forms.
• Turn crumbly mixture out into prepared pie dish and using your fingertips, hard-pack the mixture to form and even, smooth crust making sure to press mixture up around sides of pie dish.
• Pierce crust in about a dozen places with a fork so steam can escape while baking.
• Bake for about 15 minutes, or until set and very lightly golden brown. Watch crust closely in final moments of baking as it will be prone to burning around the top edge.
• Set aside on a wire rack to cool while you make the filling.

Filling:

• To a large bowl, add the pudding mix, milk, and whisk to combine.
• Add half the whipped topping and whisk to incorporate.
• Slice the bananas, add to a medium bowl, drizzle with lemon juice, and use your fingers to gently toss to disperse the lemon juice which helps to prevent the bananas from turning brown.
• Add the bananas to the pudding mixture and fold gently to combine.
• Add about 1 1/2 heaping cups Nilla wafers and fold to combine.
• Turn mixture out into pie crust.
• Add and gently spread remaining half of the whipped topping.
• Sprinkle remaining Nilla wafers, cover with plastic wrap, and refrigerate for at least 4 hours, or until set.
• Prior to serving, drizzle with caramel sauce to taste.

Notes

Storage: Pie will keep airtight in the fridge for up to 5 days, noting that as time passes the Nilla wafers will soften and bananas could turn a bit brown.

Crust from Crisco, Filling adapted from This Gal Cooks.

Nutrition

Serving: 1, Calories: 737kcal, Carbohydrates: 117g, Protein: 9g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Cholesterol: 19mg, Sodium: 796mg, Fiber: 3g, Sugar: 61g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Post is brought to you by Crisco. The recipe, images, text, and opinions expressed are my own. #CriscoKnowsPie #PiDay. Visit their Facebook page to ‘Like’  and for a special Pi Day coupon for Crisco Baking Sticks