Banana Pudding Pie Oh My!

As I was sitting around with my friend Amanda, waiting on an appointment, we flipped through the Stockyards City Cookbook. I decided to let her pick the recipe for the week.

I usually steer more towards deserts because April usually has the main course planned ahead for girls night. Amanda loves banana pudding and we decided that Banana Pudding Pie was a nice twist on the recipe!

I have to say it’s not the healthiest desert ever…the girls on Weight Watchers about booted me out of the house after I told them it had heavy whipping cream in it ;)… but it sure did taste good! This is a very rich recipe and some of my girlfriends shared a piece. The whipped topping definitely helped balance out the heaviness of the pie. I also bought the pre-made crust, the one that is slightly bigger and offers 2 extra servings.

Banana Pudding Pie
By Kathy Marr


1 1/4 c graham cracker crumbs

3 packed tbsp. brown sugar

1/4 c butter, melted


2 (3oz) boxes instant vanilla pudding

1/2 c confectioners sugar

2 c heavy whipping cream

1 c sour cream

2 medium bananas, thinly sliced

1 (8oz) container frozen nondairy whipped topping, thawed

In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter, stirring until combined. Press mixture into bottom and up sides of a 9 in pie plate; chill for 15 min.

In a large bowl, combine pudding mix and confectioners sugar; add cream and sour cream. Beat at medium-high speed with an electric mixer until stiff peaks form. Spoon into prepared pie crust. Top evenly with banana slices.

Spread whipped topping evenly over bananas. Cover and chill for 1 hour. Garnish with mini vanilla wafers!

Happy Cooking Ya’ll!




2 thoughts on “Banana Pudding Pie Oh My!”

  1. Whitni – we’ve never been much of a banana pudding family, but when I saw you put this in a pie crust I was thinking, “heck yeah, I could do that!”

Comments are closed.