Banana Pie

Banana Pie - All Recipes

This is a recipe for banana pie. It’s one of my favorites because it tastes delicious and is super easy to make! One thing I love about this recipe is that you can substitute vanilla extract or almond extract in place of the lemon juice if you want a different flavor profile.
This post also has two variations, one with meringue topping and one without, so there are no excuses not to try it out. You’ll be glad you did!

Recipe Summary test Servings: 10 Yield: 10 servings


1 tablespoon lemon juice (Optional)

5 bananas (Optional)

¼ cup white sugar

1 ½ cups graham cracker crumbs

1 (8 ounce) container frozen whipped topping, thawed

1 (3 ounce) package cream cheese, softened

2 (3.5 ounce) packages instant banana pudding mix

? cup butter, melted

2 bananas, sliced (Optional)

3 ½ cups milk


In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9×13 inch pan.

Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.

In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.

Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Nutrition Facts:

Per Serving: 416 calories; protein 5.6g; carbohydrates 61.2g; fat 18.1g; cholesterol 32.5mg; sodium 480.2mg.

Scroll to Top