Banana Pudding Pie Recipe
Prep Time:
25 minutes
Cook Time:
Servings:
12 Servings
Ingredients
  • 12 ounces digestive biscuits or graham crackers
  • ⅔ cup butter, melted
  • 1 3.4-ounce packet banana pudding mix
  • 2 cups milk
  • 2 large bananas, sliced
  • 1 ½ cups heavy cream
  • 1 lemon, juiced
Directions
  1. Squeeze the lemon juice all over the sliced bananas to keep them from turning brown.
  2. Blitz the digestive biscuits or graham crackers into fine crumbs in a food processor.
  3. Transfer the crumbs to a mixing bowl and pour in the melted butter and stir to combine.
  4. Push the crumb mixture into the bottom and up the sides of a 9-inch, loose-bottomed pie pan. Use the back of a spoon to compact it into an even layer.
  5. Place this in the fridge to chill for at least 30 minutes while you make the pie filling.
  6. Add the banana pudding mix and the milk to a mixing bowl and whisk for 2 minutes, then let it sit for 5 minutes to thicken up.
  7. In a separate bowl, use an electric hand whisk to whip the heavy cream until it forms stiff peaks.
  8. Once the biscuit base has chilled, spoon the banana pudding on top, spreading it into an even layer.
  9. Place the sliced banana on top.
  10. Spoon the whipped cream on top of the bananas and spread it evenly.
  11. Decorate the whipped cream with extra lemon-coated sliced banana, if desired.
  12. Chill in the fridge for at least 2 hours before serving.