Description
This Banana Cream Pie Pudding is a creamy, luscious dessert that brings together the flavors of classic banana cream pie in an easy, no-bake pudding. Made with layers of vanilla pudding, fresh bananas, and a buttery graham cracker crust, it’s a perfect treat for any occasion. Serve it in cups, a pie dish, or layered in a trifle for an elegant twist!
Ingredients
Scale
For the Pudding:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 2 ripe bananas, sliced
For the Crust Layer:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar (optional)
For the Topping:
- 1 cup whipped cream (homemade or store-bought)
- 1 tablespoon powdered sugar (if making homemade whipped cream)
- 1 banana, sliced (for garnish)
- 1 tablespoon crushed graham crackers (for garnish)
Instructions
- Make the Crust Layer: In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using). Divide into serving cups or spread evenly in a pie dish. Press down lightly and refrigerate while preparing the pudding.
- Prepare the Pudding: In a saucepan over medium heat, whisk together milk, heavy cream, sugar, and cornstarch until smooth.
- Temper the Eggs: In a small bowl, beat the egg yolks. Slowly add a few spoonfuls of the warm milk mixture into the yolks, whisking constantly to prevent curdling.
- Thicken the Pudding: Pour the egg mixture back into the saucepan, stirring continuously. Cook for 3-5 minutes until thickened. Remove from heat and stir in vanilla extract and butter.
- Assemble: Let the pudding cool slightly, then layer sliced bananas over the graham cracker crust. Pour the pudding on top and smooth the surface.
- Chill: Cover and refrigerate for at least 3 hours or until fully set.
- Garnish & Serve: Before serving, top with whipped cream, banana slices, and a sprinkle of crushed graham crackers. Enjoy!
Notes
- Make it easier: Use instant vanilla pudding for a quicker version.
- For a firmer set pudding, increase cornstarch to 4 tablespoons.
- For extra banana flavor, mash one banana into the pudding while cooking.
- Storage: Keep in the fridge for up to 3 days. Add fresh bananas just before serving to prevent browning.
- Make it gluten-free: Use gluten-free graham crackers or skip the crust.
- Prep Time: 10 minutes
- Chilling Time: 3 hours
- Cook Time: 10 minutes
- Category: Dessert, No-Bake
- Method: Stovetop, No-Bake
- Cuisine: American