Banana Cream Pudding Pie Recipe – I grew up having the best homemade banana cream pie. My grandmother made it with love and I have been thinking about it lately. While this banana cream pudding pie isn’t anything even close to what she made, it was absolutely delicious.
It was so yummy that my family ate the whole pie on the first night. Next time I will make two. I found this recipe on The Country Cook blog. So let’s get started.
For the crust:
2 cups Nilla Wafers crumbs measured after crushing
1/4 cup sugar
1/2 cup butter (1 stick) melted
For the filling:
1 8 oz package cream cheese softened
1/2 cup sugar
1 8 oz carton frozen whipped topping Cool Whip thawed
1-2 bananas sliced
1 3/4 cups cold milk
1 3.4 oz package instant banana cream pudding mix
Start off by spraying a 9-inch pie pan with nonstick cooking spray. Preheat your oven to 350 degrees.
Fill a ziplock bag with Nilla Wafers and crush. You will need 2 full cups of crushed wafers. In a small bowl, combine Nilla Wafer crumbs and sugar; then stir in melted butter. Press the crumb mixture onto the bottom and up the sides of prepared baking dish. Bake at 350° for 8 minutes and let cool.
In a small bowl, whisk cold milk and pudding mix until combined. Let stand for 2 minutes until slightly thickened.
In a large bowl, beat cream cheese and sugar with mixer until smooth. Fold in half of the Cool Whip and the prepared pudding.
Arrange the banana slices into the bottom of the wafer crust and then top with the banana cream filling.
Spread the rest of the whipped topping on top. You can then decorate with mini wafers, shaved almonds or bananas. Get creative – clearly I’m not that creative since I only used the mini wafters.
Refrigerate for at least 2 hours. I made mine in the morning and served it with dinner. I would have to imagine that you could replace the banana pudding with any other flavor to make your favorite creamy pie.
Do you have a recipe that you think that we should try? Leave us a comment below.