from 1 vote
Banana Pudding Pie
1,5 cups/ 150 g
graham cracker crumbs
or cookie/ biscuit crumbs
½ cup/ 125 g
⅞ cup/ 200 ml
banana instant pudding
for 2 cups milk (see notes)
2 cups/ 400 ml
chocolate chunks for decoration
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Combine the cookie crumbs with the melted butter and mix well. Spread the resulting mixture at the bottom and the sides of a 9 inch or similar pie dish.
In a large mixing bowl whisk the instant pudding with the milk, following the package instructions. Pour the pudding on top of the crust and spread it around.
Slice the bananas into circles and arrange them on top of the pudding.
In another mixing bowl whip the cream with the powdered sugar until thick. Spread the cream on top of the bananas.
Refrigerate the pie for at least 4 hours or overnight. Before serving, sprinkle chocolate chunks on top.
The instant pudding I used was
: one package requires 400 ml or 1 ⅔ cups milk. Depending on the brand you choose you may need 2 cups milk or less: check the pudding package instructions.
If you don't find banana instant pudding, vanilla would work well too.
For the crust you can use graham cracker crumbs or any kind of plain cookies (without coating) or vanilla wafers
Store the pie in the fridge for 2-3 days.
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Banana Pudding Pie https://daniscookings.com/banana-cream-pie/ August 18, 2021