Easy Banana Cream Pie

Banana Cream Pie is a super simple dessert that you can throw together in 10 minutes or less.

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I’ll give you both the long and short instructions, so you can decide how much patchke you want to do.  This is one of my go to quickie desserts when I want something delicious and beautiful without a lot of effort.  

You can make this Banana Cream Pie with a graham cracker crust from the store, but I find that the crust holds together best when made fresh.  Get my 5 minute recipe right here: Quick-prep Graham Crust.

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Serves: 8 Prep Time: 10 Minutes Cook Time: 0 Minutes

Ingredients:

• 1 Graham Crust
• 1 box of Vanilla Pudding Mix (Instant or Cooked)
• 2 Cups Non-dairy Milk
• 16 ounces of Non-dairy Whipping Cream
• ¼ Cups of Powdered Sugar
• 1 teaspoon Vanilla Extract
• ⅛ teaspoons Kosher Salt
• 1-½ bananas, sliced 
• 2 Tablespoons Toasted Coconut (Optional)

Instructions: 

1. Make the Vanilla Pudding according to the box directions, using the Non-dairy Milk.  Allow to soft set. Do not fully set!
2. Place a layer of banana slices into the pie crust
3. Pour the Parve Cream, Powdered Sugar, Vanilla Extract and Kosher Salt into a bowl and Whip to stiff peaks.  *This step can be completely skipped if you prefer to buy a pre-made whip topping.  
4. Pour soft pudding into the crust over the bananas.  Do NOT pour hot pudding over the bananas. If using cooked pudding, it must cool to about room temperature first.
5. Smooth the Whipped Cream over the top.  Top with toasted coconut if using. Refrigerate until ready to serve!  NOTE: This pie does NOT freeze well. This dessert is best fresh or within 2-3 days.  Keep refrigerated.

📖 Recipe

Banana Cream Pie

Course: Dessert

Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian

Keyword: 9 days, Egg-free, Entertaining, Husband-approved, Indulgent, Kid-friendly, Nut-free, Shabbat, Super Simple

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Calories: 384kcal

Banana Cream Pie is a super simple dessert that you can throw together in 10 minutes or less.

Print Recipe

Ingredients

• 1 Graham Crust
• 1 box of Vanilla Pudding Mix Instant or Cooked
• 2 Cups Non-dairy Milk
• 16 ounces of Non-dairy Whipping Cream
• ¼ Cups of Powdered Sugar
• 1 teaspoon Vanilla Extract
• ⅛ teaspoons Kosher Salt
• 1-½ bananas sliced
• 2 Tablespoons Toasted Coconut Optional

Instructions

• Make the Vanilla Pudding according to the box directions, using the Non-dairy Milk. Allow to soft set. Do not fully set!
• Place a layer of banana slices into the pie crust
• Pour the Parve Cream, Powdered Sugar, Vanilla Extract and Kosher Salt into a bowl and Whip to stiff peaks. *This step can be completely skipped if you prefer to buy a pre-made whip topping.
• Pour soft pudding into the crust over the bananas. Do NOT pour hot pudding over the bananas. If using cooked pudding, it must cool to about room temperature first.
• Smooth the Whipped Cream over the top. Top with toasted coconut if using. Refrigerate until ready to serve!

Notes

This pie does NOT freeze well. This dessert is best fresh or within 2-3 days. Keep refrigerated.

Nutrition

Sodium: 351.1mg | Sugar: 29.2g | Calories: 384kcal | Fat: 20.7g | Protein: 1.8g | Carbohydrates: 42.5g