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Banana Cream Pie

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
Total Time: 10 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


  • 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
  • teaspoons Kosher Salt
  • 1-½ bananas sliced
  • 2 Tablespoons Toasted Coconut Optional


  • 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!


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


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