Easy Banana Cream Pie Recipe: Using whole milk, heavy cream, banana pudding mix, bananas, and a pie crust, you can make this in no time! It's a simple recipe that's sure to please any crowd (with a simple option for a no-bake banana cream pie, too)!
If using your favorite homemade pie crust recipe, prepare accordingly.If using a storebought pie crust, prepare pie crust if needed. (I like Pillsbury crust, and the directions for this brand, are to preheat oven to 450ºF. Place unbaked crust in pie pan and fold excess crust under, and press together to form thick crust edge. Prick the bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool. But different brands can vary for instructions.)
In a medium bowl, whisk together the milk, cream, and pudding mix for 3-4 minutes, or until the mixture begins to thicken.
Once the pudding mixture has thickened, put a layer of pudding, then a layer of sliced ripe banana, then a layer of pudding (and so on) into the prepared pie shell.
Place the pie in the fridge to allow the pudding to finish setting for about three hours.
Top with your favorite toppings (like whipped cream, bananas, almonds, etc.) and enjoy!
Notes
STORAGE: Store your leftover banana cream pie in an airtight container in the fridge for up to 3-4 days. You can also freeze this pie (without the whipped cream on top)! Store it in the freezer in a freezer-safe, airtight container for up to two months. You can either serve it straight from the freezer for a super thick banana cream pie, or let it thaw in the fridge for a more creamy, soft consistency.