Banana Cream Pie

This a-peeling version of a classic banana cream pie features bananas in the crust as well as the filling for even more layers of delicious flavor.

Serves: 8Prep: 25 minutesCook: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 2 1⁄2 cups graham cracker crumbs
  • 1⁄3 cup sugar
  • 1⁄4 cup mashed banana
  • 1⁄2 stick unsalted butter, melted
  • 2 cups milk
  • 1 box (5 oz.) French Vanilla Instant Pudding & Pie Filling
  • 1 package (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 container (12 oz.) whipped topping or sweetened whipped cream
  • 6 bananas, sliced


  • Preheat oven to 350°F.
  • To make crust, combine graham cracker crumbs, sugar, banana and butter. Press into bottom and sides of 9” pie pan. Bake 10 minutes. Remove; let cool.
  • In large bowl, use electric mixer to blend together milk and pudding mix.
  • In separate bowl, mix together cream cheese and condensed milk until smooth. Fold in whipped topping.
  • Stir cream cheese mixture into milk and pudding mixture until well blended.
  • Line bottom of crust with half the sliced bananas. Pour filling over. Cover with remaining sliced bananas. Refrigerate until ready to serve. Refrigerate any leftovers.