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!
Dishes that aren’t necessarily fancy, but are inviting and abundant.
Dishes your grandmas might make.
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.
And she made desserts that could sit in the fridge for a few days and were all the better for it.
Like a Banana Cream Pie Recipe, for instance.
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.
Today’s banana cream pie recipe is super fluffy. The light-as-a-cloud filling is a blend of cream cheese, sweetened condensed milk and vanilla pudding, then folded with fresh whipped cream.
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!
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 recipe even more nostalgic appeal.
This classic banana cream pie recipe is my favorite dessert for Easter brunch.
You’ve got to try it!
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