| 03.18.2018

Banana cream pie


Vaneeta Rattan | Crumbs

Vaneeta Rattan | Crumbs

Vaneeta Rattan | Crumbs

I have had this recipe for about 2 years and I have perfected it since then. It’s quick and easy and when I feel like making it, I do. It doesn’t take too much time to prepare, though it needs to sit in fridge for a while. I got this recipe from one of my good friends in high school. At the time, I was looking for a recipe for banana cream pie that did not need eggs and was easy so my friend gave me this recipe. I have used it since and perfected it with small minor details.


  • 1 graham cracker pie crust
  • 1 banana peeled and sliced
  • 1 packed of instant vanilla pudding
  • 2 ½ cups of milk, whole or 2% your choice


  1. In the graham cracker pie crust, arrange the bananas evenly.
  2. In a medium sized bowl, mix together milk and the instant vanilla pudding packet, stir with a whisk until thickened.
  3. Pour the mixture onto the crust (use the spoon to evenly distribute pudding on pie).
  4. Refrigerate for about 3 hours.
  5. Enjoy this awesome banana cream pie!

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