Banana Cream Pie
This banana cream pie is the best! With a buttery sweet graham cracker crust, banana pudding filling and topped with whipped cream!
For the Graham Cracker Crust:
- 12 graham cracker sheets
- 1/4 cup sugar
- 1/4 cup butter (melted)
For the Pie Filling:
- 1 3.5 oz vanilla pudding mix
- 1 3.5 oz banana cream pudding mix
- 2 1/2 cups milk
- 2 bananas
- 8 oz cool whip
Crush your graham crackers into a fine crumb. (It should make about 1 1/2 cups).
Mix together your sugar with your graham cracker crumb in a medium sized bowl.
Pour your melted butter over the top of your crumb and mix it all together.
Pour your crust mixture into the bottom of a 9 inch pie crust pan and press down on the bottom and the edges.
Pour your pudding mixes into a large bowl and pour your milk over it and stir together. Add 1/2 cup of cool whip to the pudding mixture and mix well.
Cut your bananas into slices and lay them over your graham cracker crust.
Pour pudding mixture over bananas and smooth top. Place in fridge to set for about 3 hours.
Top with remaining cool whip and additional bananas before serving.