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Experience the ultimate banana cream pie with graham cracker crust! This homemade banana cream pie offers a lighter twist on the classic favorite. We made a crispy graham cracker crust that pairs perfectly with the creamy banana filling. Our banana cream pie recipe uses pudding to ensure a smooth and velvety texture. Topped with fluffy whipped cream, this dessert is perfect for any occasion. This lighter version promises the same delicious taste with fewer calories. Enjoy a slice and savor the rich banana flavor!
Table of Contents
- Why You Will Love This Banana Cream Pie
- What Is Graham Cracker Crust Banana Cream Pie?
- Ingredients Needed
- How To Make Banana Cream Pie With Graham Cracker Crust
- Serving Suggestions
- Expert Tips
- Storage Instructions
- Variations
- Frequently Asked Questions
- More Recipes To Try Next!
- BANANA CREAM PIE WITH GRAHAM CRACKER CRUST Recipe
Why You Will Love This Banana Cream Pie
- This banana cream pie is easy to make! The graham cracker crust easily comes together with a few simple ingredients.
- This recipe is lightened up! There is no butter or oil in the graham cracker crust.
- It’s a refreshing dessert that’s packed with delicious banana flavor!
- This pie is a showstopper! The graham cracker crust, banana slices, and whipped cream give it a beautiful presentation.
- There’s no melted butter, eggs, or cornstarch in this recipe!
What Is Graham Cracker Crust Banana Cream Pie?
This banana cream pie with graham cracker crust is a classic dessert that combines banana slices with vanilla pudding, whipped cream, and a crust made from graham crackers. We have lightened it up while keeping the traditional flavors. Rather than using a pastry pie crust, we kept it simple and used our homemade graham cracker crust. The crust comes together quickly in a food processor with four simple ingredients! Also, we used vanilla pudding rather than vanilla custard.
Ingredients Needed
For The Graham Cracker Crust
- Graham Crackers: Use twelve full graham crackers for the crust.
- Brown Sugar: Add brown sugar or a sugar-free brown sugar substitute to sweeten the graham cracker crust.
- Cinnamon: A dash of ground cinnamon adds incredible flavor to the crust.
- Applesauce: Rather than oil or butter, the crust comes together with unsweetened applesauce!
For The Banana Cream Pie
- Pudding: Use one package of vanilla instant pudding mix.
- Milk: Combine the instant pudding mix and cold milk to form the pudding mixture.
- Bananas: Use four to five medium-sized bananas. It depends on the size of the bananas. You can add extra banana slices on top of the pie before serving if desired.
- Whipped Cream: You can use your whipped cream of choice. Some options are Coco Whip, TruWhip, or sugar-free Cool Whip. Or, you can make homemade whipped cream with heavy whipping cream using a mixer.
- Vanilla Extract: As an option, add a hint of vanilla extract to the whipped cream for even more depth of flavor.
How To Make Banana Cream Pie With Graham Cracker Crust
Step 1: Start by making the graham cracker crust. Lightly crumble the graham crackers as you add them to a food processor. Then, add the brown sugar, and cinnamon.
Next, thoroughly pulse these ingredients.
After that, add the applesauce.
Pulse again until the crust is combined.
Step 2: Transfer the graham cracker crust from the food processor to your pie dish. Form the crust in your pie dish and press it together using your hands and the bottom of a measuring cup.
Step 3: Bake the graham cracker crust and then let it cool.
Step 4: Add the cold milk to a large bowl along with the vanilla instant pudding mix. Use an electric hand mixer to combine these ingredients to form the pudding.
Step 5: As an option, add the vanilla extract to the whipped cream. Then, thoroughly mix.
Step 6: Peel and slice the bananas just before assembling the pie so they don’t get brown.
Step 7: Once the crust has cooled and you are ready to assemble the pie, start with a layer of banana slices.
Next, add a layer of pudding.
After that, add a final layer of banana slices and pudding. Ensure you thoroughly cover the bananas with the pudding when layering, however, you may have some pudding left over. You don’t have to add all of the pudding to the pie. You can use leftover pudding to make an individual serving of banana cream pie.
Step 8: Chill the pie in the refrigerator for a few hours.
Step 9: Once chilled, top the pie with whipped cream. Then, serve and enjoy!
Serving Suggestions
When ready to serve, evenly cut the pie into eight slices. Serve on plates and top with optional toppings such as additional banana slices, graham cracker crumbs, crushed Nilla wafers, chocolate shavings, chopped nuts, or coconut flakes. You can serve this pie with a side of fresh fruit or vanilla ice cream for extra indulgence.
Expert Tips
- Use Cold Ingredients: Ensure the milk is cold before making the pudding and the applesauce is cold for the crust.
- Combine The Crust: Thoroughly pulse to combine the ingredients for the crust in the food processor. Then, use the bottom of a measuring cup to press the crust together in your pie pan.
- Let The Crust Cool: Once the graham cracker crust is baked, let it cool before assembling the pie. It takes about 15-20 minutes for the crust to cool.
- Chill The Pie: Once assembled, chill the pie in the refrigerator for at least 2-3 hours to allow the pudding to set.
- Use Ripe Bananas: For this pie, use ripe yet firm bananas. Ensure they aren’t overly ripe or they will be mushy and unable to slice.
- Slice The Bananas Before Assembling: To prevent the banana slices from turning brown, slice the bananas just before assembling the pie.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 1-2 days. I wouldn’t recommend freezing this pie as it would alter the texture of the banana slices, pudding, and whipped cream.
Variations
- Buy A Graham Cracker Crust: We love making our homemade graham cracker crust for this recipe. It’s easy to make and healthier than many traditional crusts. However, this recipe will still work with a store-bought pre-made graham cracker crust.
- Pudding To Use: You can use regular or sugar-free vanilla instant pudding mix.
- Make It Gluten-Free: To make this recipe gluten-free, use gluten-free graham crackers when making the crust.
Frequently Asked Questions
How Long Should This Pie Be Chilled For?
Chill this banana cream pie for at least 2 to 3 hours. It is important to chill it before serving so the pudding has time to set.
How Long Does Leftover Banana Cream Pie Last?
Leftovers of this pie will last up to two days when stored in the fridge in an airtight container.
More Recipes To Try Next!
- Banana Cream Pie Jars
- Protein Banana Pudding
- Cottage Cheese Banana Bread
- Healthy Banana Muffins
- Graham Cracker Icebox Cake
- Protein Cheesecake
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
BANANA CREAM PIE WITH GRAHAM CRACKER CRUST
Ingredients
For The Graham Cracker Crust
- 12 full graham crackers
- 5 teaspoons brown sugar or brown sugar substitute
- 1/4 teaspoon cinnamon
- 2 tablespoons cold unsweetened applesauce
For The Banana Cream Pie
- 1 package of vanilla pudding of choice regular or sugar-free
- 2 cups cold milk
- 4-5 medium-sized bananas, ripe but not overly ripe
- 1 cup TruWhip, Coco Whip, sugar-free Cool Whip, or whipped cream topping of choice
- 1/4 teaspoon vanilla extract, optional
Instructions
- Start by making the graham cracker crust. Lightly crumble the graham crackers as you add them to a food processor. Then, add the brown sugar, and cinnamon. Thoroughly pulse these ingredients in the food processor. After that, add the applesauce and pulse again until the crust is combined.
- Transfer the graham cracker crust from the food processor to your pie dish. Form the crust in your pie dish and press it together using your hands and the bottom of a measuring cup. Thoroughly press it together in the pie dish to form the crust.
- Bake the graham cracker crust at 350°F for 10-12 minutes. Once baked, let the crust cool. Allow about 15-20 minutes for it to cool.
- While the crust cools, make the pudding. Add the cold milk to a large bowl along with the vanilla instant pudding mix. Use an electric hand mixer to combine these ingredients to form the pudding, this will take about 3 minutes.
- As an option, mix the vanilla extract into the whipped cream.
- Peel and slice the bananas just before assembling the pie so they don’t get brown.
- Once the crust has cooled and you are ready to assemble the pie, start with a layer of banana slices. Then, add a layer of pudding. After that, add a final layer of banana slices and pudding. Thoroughly cover the bananas with the pudding when layering, however, you may have some pudding left over. You don’t have to add all of the pudding to the pie. You can use leftover pudding to make an individual serving.
- Chill the pie in the refrigerator for at least 2 to 3 hours, to allow the pudding to set.
- Once chilled, top the pie with whipped cream. Then, cut it into eight slices, serve, and enjoy!
Video
Notes
- Storage: Store leftovers in an airtight container in the fridge for 1-2 days.
- Cold Ingredients: Ensure the milk is cold before making the pudding and the applesauce is cold for the crust.
- Let The Crust Cool: Once the graham cracker crust is baked, let it cool before assembling the banana cream pie. It takes about 15-20 minutes for the crust to cool.
- Chill The Pie: Once assembled, chill the banana cream pie in the refrigerator for at least 2-3 hours to allow the pudding to set.
- Gluten-Free Option: To make this recipe gluten-free, use gluten-free graham crackers for the crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
