Banana Pudding Pie with Nilla Wafer Crust

This banana pudding pie is everything you love about a classic Southern dessert — creamy, light, and full of sweet banana flavor. With layers of smooth pudding, fresh bananas, and a buttery Nilla Wafer crust, it’s a crowd favorite that’s easy to make and even easier to love.

It’s the perfect dessert for any occasion, requires minimal effort to make, and only 8 minutes in the oven to bake the crust. I love it for Thanksgiving because it leaves the oven free for all the other things that need to bake.

I know it’s kind of a long title, but I wanted you to know that it’s not a graham cracker crust (which you can totally use instead if you want). And technically it’s not a no bake pie either because you do have to bake the crust. Well, no you don’t. Oh gosh, this banana cream pie with Nilla wafer crust is getting confusing. Let’s just shoot through a few facts (I’m channeling my inner Dwight Schrute from The Office)…

1. Fact~ I’ve never seen all of The Office, but I have seen episodes and it was hilarious.
2. Fact~ This crust uses Nilla Wafers not Graham Crackers.
3. Fact~ I have called them Vanilla wafers my whole life until I made this recipe and realized that is not the name on the box.
4. Fact~ You totally do not have to bake the crust. It’s just won’t be as hard on the bottom but it’s still wonderful.
5. Fact~ The rest of the pie is no bake and I mean it. It just whisking and stirring and folding.
6. Fact~ I actually made, photographed and wrote this post in December, but I’m posting in spring because I couldn’t justify one more treat during the already full schedules of desserts.
7. Fact~ I love pie. And the number 7.

Ingredients for a Nilla Wafer Banana Pudding Pie

It’s surprising how few ingredients you need to make this super easy banana pudding pie recipe. Here is what you will need:

Crust

• Nilla Wafer Crumbs: That buttery vanilla cookie flavor gives the crust its classic banana pudding taste and just the right crunch. I like to grind the cookies in a blender. A food processor would work great too.
• Sugar: Adds a touch of sweetness to the crust and helps it hold together beautifully once chilled.
• Butter: Binds the cookie crumbs and gives the crust that rich, melt-in-your-mouth flavor.

Filling

• Banana Cream Instant Pudding: Creates the creamy, banana-flavored base for the filling — quick, easy, and full of nostalgic flavor.
• Milk: Activates the pudding mix and adds smooth, creamy texture to the filling.
• Cream Cheese: Adds richness and a slight tang that balances the sweetness and makes the pie extra creamy.
• Sweetened Condensed Milk: Brings silky sweetness and that luscious, pudding-like texture we love in banana desserts.
• Cool Whip: Makes the filling light and fluffy while giving it that cloud-like, no-bake texture. Feel free to use sweetened whipped cream if you prefer not to use Cool Whip.
• Bananas: Add fresh, natural banana flavor and creamy texture in every bite.
• Nilla Wafers: A classic banana pudding touch — they soften slightly against the filling and add that perfect nostalgic flavor and crunch.

If you are looking for a traditional banana cream pie with everything made from scratch, we have that recipe for you too!

How to Make a Banana Cream Pudding Pie

If you blink twice, you might miss the instructions for how to make this pie recipe. It’s that easy!

1. Prep: Preheat the oven to 350 degrees F to bake the pie crust (optional).
2. Stir: In a medium size bowl, stir together the ingredients for the crust and then press it into a pie pan along the bottom and up the sides.
3. Bake: For a more crunchy and sturdy crust, bake for 8 minutes and then remove from the oven to cool completely.
4. Whisk: In a separate bowl, whisk together the pudding and milk and set aside.
5. Beat: Grab another bowl and beat the cream cheese with a hand mixer until smooth and then add in the sweetened condensed milk and beat again.
6. Combine: Add the pudding into the cream cheese mixture and use a rubber spatula to combine.
7. Fold: Add half of the Cool Whip and gently fold it into the mixture. Repeat with the remaining Cool Whip.
8. Layer: Place sliced bananas in a single layer all over the cooled pie crust. Top with half of the filling. Add another layer of sliced bananas, followed by a layer of vanilla wafers, then top with the rest of the filling.
9. Cool: Place in the refrigerator for 1-2 hours (or up to overnight) to chill.
10. Serve: Top with fresh whipped cream before serving and garnish with additional banana slices, and Nilla Wafers.

With a quick bake on the crust, everything else is just stirring and layering…so simple! Your family will love this easy banana pie!

How Do You Keep Bananas From Turning Brown When Cut?

One way to stop browning is to dip or brush the banana slices in lemon or lime juice. Pineapple or other acidic fruits also work.

Once the bananas are layered in between the pudding and the filling, it will keep them from turning brown because they are no longer exposed to the air.

Can Vanilla Wafer Crust Be Made Ahead of Time?

Yes, bake the crust a day or two ahead, fill it, then add a topping before serving. The crust itself can be stored at room temperature. Once the filling has been added, it needs to be stored in the refrigerator.

How Long Will Banana Cream Pie Keep?

Freshly made banana cream pie will keep for 3-4 days in the refrigerator. It should be loosely covered with plastic or foil.

This pie can be frozen, but the texture won’t stay as creamy as if you eat it fresh. Wrap it in plastic wrap and then foil and it will keep for 2-3 months.

This banana pudding pie is creamy, easy and made with a Nilla Wafer cookie crust that is totally delicious. It’s total comfort food and I love when a dessert is this easy!

More Easy Pie Recipes:

• No Bake Coconut Cream Pie
• Peanut Butter Banana Cream Pie
• Key Lime Pie
• Fresh Strawberry Pie
• No Bake Oreo Pie
• No Bake Peanut Butter Nutella Cheesecake
• All our PIE RECIPES!

Watch How This Pie Recipe is Made…