Fluffy Banana Cream Pie

This fluffy banana cream pie recipe is piled high with fresh ripe bananas and creamy vanilla filling, then topped with pillowy whipped cream and toasted coconut. If you’re a sucker for classic cream pies, this needs to be on your Easter table!

Easy Banana Cream Pie Recipe | ASpicyPerspective.com #pie #banana #easydessert

When I think of Easter brunch, I think of a table decorated with spring flowers and Easter eggs, lined with hearty salads, rolls, glazed ham, and desserts galore.

Dishes that aren’t necessarily fancy, but are inviting and abundant.

Dishes your grandmas might make.

Fluffy Banana Cream Pie Recipe | ASpicyPerspective.com #pie #banana #easydessert

Most classic brunch buffet items are make-aheads.

Grandma knew she’d be too busy Easter morning, going to church in her Easter bonnet and hiding eggs in the tall grass, to do a lot of cooking. So she planned several days in advance with pasta salads and casseroles.

Classic Banana Cream Pie Recipe | ASpicyPerspective.com #pie #banana #easydessertFun Springy Dishes from Villeroy & Boch.

And she made desserts that could sit in the fridge for a few days and were all the better for it.

Like Banana Cream Pie, for instance.

How to make Banana Cream Pie Recipe | ASpicyPerspective.com #pie #banana #easydessert

Banana Cream Pie might be the easiest of all the cream pie varieties and it’s so amazing.

Crumbly graham cracker crust loaded with fresh banana chunks, creamy filling, a mountain of whipped cream and more bananas.

And toasted coconut on top, just because.

How to  make Banana Cream Pie | ASpicyPerspective.com #pie #banana #easydessert

Today’s banana cream pie recipe is super fluffy. The light-as-a-cloud filling is a blend of California cream cheese, sweetened condensed milk and vanilla pudding, then folded with fresh whipped cream.

Simple Banana Cream Pie Recipe | ASpicyPerspective.com #pie #banana #easydessert

The fluffy texture holds the pie components together, slices exceptionally well, and provides a nice contrast to the dense banana chunks and crust.

Plus it’s sweetened with rich silky sweetened condensed milk, so you know it’s got to be good!

Best Banana Cream Pie Recipe | ASpicyPerspective.com #pie #banana #easydessert

I made the graham cracker crust from scratch. Although you could always buy a pre-made crust, homemade graham crackers crusts are thicker and slightly more crumbly, giving the banana cream pie even more nostalgic appeal.

Incredible Banana Cream Pie

This classic banana cream pie recipe is my favorite dessert for Easter brunch.


Yield: 1 pie

Prep Time: 30 minutes

Cook Time: 10 minutes

Banana Cream Pie Recipe


For the Graham Cracker Crust

  • 14 whole graham crackers, about 7 oz.
  • 6 Tb. melted butter
  • 1/4 cup sugar
  • Pinch of salt 
  • 1/2 tsp. cinnamon
  • 1-2 Tb. water

For the Pie Filling

  • 2 cup heavy cream, whipped and divided
  • 3 Tb. sugar
  • 1 tsp. vanilla extract
  • 1 - 3.4 oz. box instant vanilla pudding
  • 1 cup cold California milk
  • 8 oz. California cream cheese
  • 14 oz. sweetened condensed milk
  • 4-5 ripe bananas
  • 1/2 cup toasted coconut


  1. Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 tablespoon of water and pulse a couple more times. If the crumbs are moist and pinch together well, dump into a pie pan. If not, repeat with another tablespoon of water and proceed.
  2. Press the graham cracker mixture firmly against the bottom and sides of the pie pan. Then bake for 8-10 minutes. Cool completely.
  3. Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Scoop into a separate bowl and set aside. In a separate bowl, mix the instant pudding and milk until well combined and set aside.
  4. Then using the mixer, beat the cream cheese until fluffy, then with the mixer still running, add the sweetened condensed milk and pudding. scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream.
  5. Now spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the pan crust. Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least one hour.
  6. When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut.

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114 Responses to “Fluffy Banana Cream Pie”

  1. #
    Leslie — March 29, 2013 @ 6:04 pm

    I made this and it was so wonderful. My husband and kids loved it. I wanted to thank you for sharing the recipe. It will be a new family favorite from now on.

  2. #
    Melissa — March 30, 2013 @ 12:28 pm

    I made your pie but the filling was runny and not fluffy at all! But the flavor was good.

    • Sommer — March 30th, 2013 @ 1:28 pm

      Oh no Melissa! Sorry that happened. I wonder if your whipped cream was loose…

      • Lalita — October 22nd, 2013 @ 7:20 pm

        Can you please tell me what size pie dish you used? Thanks!

        • Sommer — October 23rd, 2013 @ 6:03 am

          Hi! I used a 9 inch deep dish pie pan. :)

    • Kim — June 23rd, 2013 @ 7:21 pm

      This happened to mine too. =( Any idea what caused it?

  3. #
    The Healthy Apple — March 30, 2013 @ 5:14 pm

    OMG this looks amazing! What a beautiful recipe and your pictures are beautiful. Have a wonderful Easter holiday; can’t wait to make this recipe for my family. They LOVE banana cream pies!

  4. #
    Jan — March 30, 2013 @ 8:34 pm

    What is California cream cheese and milk?

    • Sommer — March 31st, 2013 @ 12:37 pm

      Hey Jan, I love to support the California dairy industry because I feel like they really go above and beyond on quality and earth-friendly practices.

  5. #
    Kate@Diethood — March 31, 2013 @ 7:05 am

    Yes, I’m a sucker for cream pies, and I want to suck this pie right into mah belly!!! LOVE IT!

  6. #
    jane — April 1, 2013 @ 1:54 pm

    Thank you for sharing this recipe. i made this for Easter and it was a huge hit. My boy friend said it was “killer”. Will be making his again…

  7. #
    Leslie Staggs — April 1, 2013 @ 2:57 pm

    Just wanted to tell you I made this for Easter dessert yesterday. My husband was beside himself excited and could hardly contain himself in the thought of enjoying the banana creaminess. It was Everything he expected and more! Thank you for sharing, and I’ll definitely make it again!

  8. #
    Kiersten @ Oh My Veggies — April 1, 2013 @ 4:20 pm

    Banana Cream Pie is my family’s favorite dessert. We have it all the time, nearly ever get-together. I have never seen one so tall though–WOW!

  9. #
    Stephie @ Eat Your Heart Out — April 6, 2013 @ 8:34 pm

    I love banana cream pie, and I’ve never seen one quite so fluffy or piled quite so high! This is definitely a pie to feed a crowd.

  10. #
    Abbi Lewis — April 17, 2013 @ 5:37 am

    Made the pie last sunday. It was a hit. Thanks for the recipe ! I will be back for more .

  11. #
    Janine — April 21, 2013 @ 5:43 pm

    This pie is very rich and delicious, however, next time I will add banana flavoring and more bananas to heighten the flavor. Also, the crust tasted very good, but was too moist for our liking. Next time, I will go with the traditional graham cracker crust.

    • Janine — April 21st, 2013 @ 5:44 pm

      Oh, and will use banana pudding mix instead of vanilla.

  12. #
    Amy — April 28, 2013 @ 7:01 pm

    Pie is amazing but I over baked the crust. How do you know when to take the crust out?

  13. #
    Christina @ Sweet Pea's Kitchen — April 29, 2013 @ 7:32 am

    Banana Cream Pie is one of my favorites! This one looks incredible! I love how high and fluffy the whipped cream looks! :)

  14. #
    Jeanne — May 3, 2013 @ 8:22 pm

    Just made this tonight with my 17 year old son. Not food stylists so it isnt quite this pretty :). but WOW! what a wonderful pie. Sooo good. Many thanks!

  15. #
    Ava — May 5, 2013 @ 10:14 pm

    I made this today, it was WONDERFUL!! Thank You!

  16. #
    Joan — June 1, 2013 @ 10:18 pm

    Instant pudding mix? no thank you!

  17. #
    Emily — June 12, 2013 @ 9:59 am

    Do we have to use the California milk and cream cheese? Or can it be just regular 2% milk and cream cheese? Looks like a lovely pie though!

    • Sommer — June 12th, 2013 @ 2:48 pm

      Hi Emily, I used “California” dairy products because I love their commitment to excellence. Use whatever dairy brand you prefer. :)

  18. #
    Samie — June 12, 2013 @ 6:38 pm

    Hi! Does it matter if its Californian milk and cheese? Thank you!

    • Sommer — June 12th, 2013 @ 7:42 pm

      Hi Samie, I used “California” dairy products because I love their commitment to excellence. Use whatever dairy brand you prefer!

  19. #
    Dina — June 18, 2013 @ 7:27 pm

    oh wow, I thought your coconut cream pie looked amazing, but this one takes the cake (or pie!).

  20. #
    TheCulinaryKlepto — June 20, 2013 @ 1:34 pm

    I’ve been looking for a banana cream pie recipe that pleases me for SO long — but this is definitely it. I’ll be trying it soon :D

  21. #
    Sarah — July 10, 2013 @ 8:12 am

    Sounds both rich and delicious! My mouth is absolutely watering! I love banana cream, and this looks very interesting!! Love the concept! I had featured u in the post of Top 7 Yummy & Savory Pie Recipes for Mother’s Day on AllFreshRecipes. Except ur more recipes!

  22. #
    Mariam — July 30, 2013 @ 6:47 pm

    I had a question. Do you make the pudding according to the boxed directions?

    • Sommer — September 19th, 2013 @ 10:20 pm

      No, because you are using less milk.

  23. #
    Mari — August 6, 2013 @ 12:30 pm

    I have a question. Can I use cool whip instead? Is it the same as heavy cream? If it’s not, what are the brands for heavy cream? Sorry, I got confused on that part. Please answer ASAP! Thank you! c;

    • Sommer — September 19th, 2013 @ 10:19 pm

      Hi Mari,

      Sorry for the late response!! I think you could sub cool whip. It’s not the same as real whipped cream but could serve the same purpose. :)

  24. #
    vendita rustico — October 1, 2013 @ 11:46 am

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    massimo volume aspettando barbari — October 13, 2013 @ 6:13 am

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  26. #
    Emily — October 13, 2013 @ 6:16 am

    Noooo I really really want to make this today for my parents (as someone made it for me last week and it was DELICIOUS) but the ingredients/preparation isn’t showing :( I looked yesterday and it was there then (because I needed the list of ingredients). If anyone reads this that has the preparation that would be awesome…!

    • Sommer — October 13th, 2013 @ 7:40 am

      Hi Emily, Not sure what happened but I’m working on getting it fixed right now! Sorry!

    • Sommer — October 13th, 2013 @ 7:43 am


  27. #
    Brittney — October 14, 2013 @ 9:22 am


    How many days can I make this ahead of time? Do you assemble it all before, or just leave whip cream, bananas and coconut till just before serving?

    • Sommer — October 14th, 2013 @ 3:24 pm

      Hi Brittney, You can make this pie up to 3-4 days ahead. I would top it with the fresh bananas right before serving though. Let me know how it goes!

  28. #
    rosacea dieet — November 23, 2013 @ 6:56 pm

    I know this site gives quality dependent articles and extra information,
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  29. #
    Ashley — November 27, 2013 @ 8:59 am

    hi I am wondering how advanced you can make this pie? Can I make it the day before i serve it or is best to make it the same day you are going to serve it. Thanks please letme know asap.

  30. #
    Amanda — November 27, 2013 @ 11:31 am

    I made a practice pie a week ago because I am not a baker at all. It was very good but the filling was a bit runny and the cream cheese didn’t mix very well. The second time I made it I heated the cream cheese for a few seconds and mixed it with the hand mixer a bit longer and it turned out perfect. Great recipe!

  31. #
    amberlyn — December 4, 2013 @ 8:44 pm

    could i add coconut to the filling? and about how much would be a good amount to use? also does it have to be California cream cheese or can i use any kind?

    • Sommer — December 5th, 2013 @ 7:28 pm

      Hi Amberlyn, You could add coconut to the filling, but it won’t have that creamy-smooth texture. And yes, use any kind of cream cheese you like!

  32. #
    Priscilla — December 9, 2013 @ 6:18 pm

    YES!!! My favorite pies ever are from Market Street Cafe in Celebration, FL and they make them exactly like this!! Banana cream and coconut cream. I could not find a recipe like it until now… I am forever grateful. <3

  33. #
    Diane — December 10, 2013 @ 4:06 pm

    I made this for my boyfriend’s son for Thanksgiving because it is his favorite. It was completely runny and did not get at all! I threw it all away. I’ve noticed others had the same problem. Because it uses pudding, doesn’t the pudding have to be boiled then cooled in order to gel??

    • Sommer — December 11th, 2013 @ 7:46 am

      Hi Diane! So sorry that happened. As mentioned in the recipe, it must be instant pudding so that it sets right away.

  34. #
    Regena — December 29, 2013 @ 1:49 pm

    By far the Best banana cream pie recipe ever! Made several times and everyone loves! We just changed vanilla pudding to banana. Yummmmy!!


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