BANANA CREAM PIE WITH GRAHAM CRACKER CRUST

5 from 1 vote

BANANA CREAM PIE WITH GRAHAM CRACKER CRUST

Experience the ultimate banana cream pie with graham cracker crust! This homemade banana cream pie offers a lighter twist on the classic favorite.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: banana cream pie, banana cream pie recipe, banana cream pie with graham cracker crust

Servings: servings

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.

The WW points and calories are based on using a sugar-free brown sugar replacement in the crust and sugar-free instant pudding mix.

WW Points: 6 points per serving using TruWhip, or 5 points per serving using sugar-free Cool Whip

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition