When we think of cream pies banana and coconut are the first ones that cross our mind and, while we love them both, we don’t typically make them ourselves. Maybe it’s that our memories associated with a good cream pie are ones from state fairs we grew up going to or the diner by our old house that always had the best pies, but we realized we hadn’t really tried our hands at making a banana cream pie…which we obviously had to remedy immediately.
Store-bought graham cracker crust
1 (3.4 oz.) package banana cream instant pudding
1 cup whole milk
4 oz. cream cheese, room temperature
1/2 cup sweetened condensed milk
1 1/2 cups frozen whipped topping, thawed, plus more for topping
2-3 large bananas, sliced
In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.
In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.
Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.
Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.
Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.
Place in refrigerator and let set.
Slice and serve topped with bananas. Enjoy!