Best Ever Banana Pudding Pie (With A Caramel Twist)

If you love classic banana pudding, just wait until you try it in pie form with a rich caramel drizzle that takes it straight over the top.

I still remember the first time I made banana pudding pie. It was a hot July afternoon, and we had family coming over after church. I didn’t want to crank the oven back on, but I needed something cool, creamy, and nostalgic. So I whipped up a banana pudding pie — just the easy, old-school version with instant pudding, sliced bananas, and a mountain of Cool Whip. Everyone loved it, of course, but I remember thinking, this could use just a little something extra.

That’s when the caramel drizzle idea was born. Just a light zigzag over the top before serving adds this buttery, sweet finish that makes every bite feel a little more special without adding a lick of stress to the recipe. It’s still got all the things we love: tender bananas, crunchy vanilla wafers, fluffy whipped topping…

… but that caramel twist?

It’s the part that gets people asking for the recipe.

Why This Banana Pudding Pie Works

Banana pudding is one of those timeless Southern desserts that shows up at nearly every family reunion, potluck, or church picnic. It’s simple, nostalgic, and downright comforting. But turning it into a pie? That’s where things get extra fun.

This recipe takes everything you love about traditional banana pudding — the creamy vanilla pudding, the soft layers of banana, the crunch of vanilla wafers — and packs it into a sliceable pie that’s chilled, easy to serve, and pretty enough for a holiday spread. It’s a dessert that feels familiar, but looks impressive.

And the twist? That golden caramel drizzle across the top. It adds just enough buttery richness to play off the vanilla and banana flavors without overwhelming them. It’s the kind of thing that makes guests pause mid-bite and go, “Wait… what is that?” It elevates a humble favorite into something you’d happily serve at a dinner party, and it only takes 10 seconds to do.

Plus, this pie is totally make-ahead friendly, so you can toss it in the fridge the night before and know dessert’s handled. No baking stress, no fancy steps… just one dreamy slice after another.

Ingredients For Banana Pudding Pie

Here’s what you’ll need to make this cool and creamy Banana Pudding Pie with caramel drizzle:

• 1 (9-inch) pie crust, baked and cooled – You can go classic with a buttery pastry crust, or keep it extra easy with a graham cracker crust. I’ve done both, and honestly? They’re both delicious.
• 2 cups chopped vanilla wafers – Some get folded into the filling, and the rest add that crunchy topping. For a little extra flair, I like to leave a few whole wafers for decorating the top.
• 2 small bananas – You want them ripe and sweet, but not mushy. They should still hold their shape in the filling. Too ripe and they’ll turn soft and start browning quickly.
• 1 (8 oz) tub Cool Whip, divided – Half goes into the pudding filling to make it light and airy, and the other half gets spread on top like a cloud.
• 1½ cups cold milk – Cold milk helps the pudding set up smooth and thick. Whole milk works best, but 2% will do just fine.
• 1 (5.1 oz) box instant vanilla pudding mix – This is your base. No stovetop needed. Just whisk and it thickens like magic.
• Juice from one lemon – Toss this with your banana slices to keep them fresh and from turning brown.
• Caramel sauce (for drizzling) – Here’s the twist! A drizzle of thick, buttery caramel sauce on top just before serving makes this pie feel extra indulgent. You can use store-bought, but if you’ve got homemade caramel on hand, even better.

Ingredient Note:
If you’re using store-bought caramel, look for one that’s thick and rich, not the super thin syrups made for coffee. I’ve had good luck with Ghirardelli’s and Trader Joe’s. For homemade, just make sure it’s fully cooled before drizzling.

Step-by-Step Instructions For Banana Pudding Pie

This pie comes together in no time, and it’s even better when made ahead. Here’s how to make it step-by-step:

1. Start with a baked, cooled crust.
   If you’re using a store-bought graham cracker crust, you’re already ahead of the game. If you baked your own (go you!), make sure it’s fully cooled before adding the filling. A warm crust will make everything soggy.
2. Slice the bananas and toss them with lemon juice.
   Peel and slice your bananas into thin coins, then toss them gently with the lemon juice in a bowl. This little step keeps them from browning too fast and adds a touch of brightness to the pie.
3. Make the pudding filling.
   In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until smooth and thickened. Let it sit for 3–5 minutes to fully set.
4. Fold in Cool Whip and chopped vanilla wafers.
   Once the pudding has thickened, gently fold in half of the Cool Whip and 1 cup of the chopped vanilla wafers. Be gentle. You want a fluffy, mousse-like texture, not a dense one.
5. Layer the pie.
   Add a layer of banana slices to the bottom of the crust, then spoon in half the pudding mixture. Repeat with the rest of the banana slices and pudding mixture, smoothing out the top with a spatula.
6. Top with remaining Cool Whip and wafers.
   Spread the rest of the Cool Whip over the pie in a thick, fluffy layer. Sprinkle the remaining chopped wafers on top. You can also add a few whole wafers around the edge for a classic look.
7. Drizzle with caramel and chill.
   Right before serving, drizzle caramel sauce generously over the top. If you’re serving later, wait to drizzle until just before bringing it to the table so it stays picture-perfect.
8. Chill for at least 2 hours.
   Let the pie chill in the fridge for a couple hours (or overnight) to help it set up. This also lets all the flavors mingle and gives you nice, clean slices when serving.

Tips for Success:

• Use a silicone spatula for folding in the Cool Whip. It helps keep the texture light.
• If making ahead, hold off on the final caramel drizzle until serving.
• Want extra crunch? Toast a few of the vanilla wafers before chopping.

Best Ever Banana Pudding Pie

Yield: 8

Prep Time: 20 minutes

Total Time: 20 minutes

Crowd pleasing Banana Pudding Pie is ready to serve in under a half hour! The only thing you have to bake is the crust. Creamy vanilla pudding is filled with fresh bananas and vanilla wafers, topped with Cool Whip, vanilla wafers and a drizzle of caramel sauce. DELICIOUS!

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Ingredients

• 1 9 pinch pie crust, prepped, baked and cooled
• 2 C chopped vanilla wafers
• 2 small bananas
• 1 8oz tub Cool Whip, divided
• 1 1/2 C milk
• 1 5.1oz box instant vanilla pudding
• juice from one lemon
• Caramel sauce for drizzling

Instructions

1. Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
2. Prepare the filling. Whisk together the 1 1/2 C milk and pudding mix. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
3. Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 283 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 4mg Sodium: 174mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 26g Sugar Alcohols: 0g Protein: 4g

How To Store & Re-Use Banana Pudding Pie

Banana Pudding Pie is best served chilled, and luckily, it stores beautifully in the fridge. This makes it perfect for make-ahead prep, potlucks, and lazy leftovers (if you’re lucky enough to have any left!).

After assembling the pie:

• Cover it loosely with plastic wrap or foil and refrigerate for at least 2 hours before serving. I like to use a domed pie container if I’m taking it somewhere so the topping doesn’t get smushed.
• It will keep well for up to 3 days in the refrigerator. After that, the bananas tend to soften and darken, and the crust might start to absorb moisture from the filling.
• If you’re prepping ahead for a gathering, make everything the night before, but hold off on the caramel drizzle and any decorative wafers on top until just before serving so they stay fresh and crisp.

To store individual slices:
Place slices in an airtight container with parchment or wax paper between layers if stacking. A spoonful of extra Cool Whip and a little caramel drizzle freshens it right up.

Reheating Note:
This pie is meant to be served cold, not warm. So no reheating needed or recommended. Warm pudding and bananas don’t hold their shape or texture well.

Can you freeze it?
Technically, yes, but the texture will change. The pudding can become slightly grainy after thawing, and the bananas may go soft. If you do freeze it:

• Wrap it tightly in plastic and then foil.
• Freeze for up to 1 month.
• Thaw overnight in the fridge, not on the counter.

In short, it’s best enjoyed fresh or within a few days. And once folks have a bite, I promise you won’t have much to store anyway.

How to Serve Banana Pudding Pie

Banana Pudding Pie is one of those no-fuss, always-a-hit desserts that works for just about any occasion, from casual cookouts to baby showers to Sunday supper. And because it’s served chilled, it’s especially refreshing in the warmer months.

Best way to serve it?

• Straight from the fridge, cold and creamy.
• Slice it with a sharp knife that’s been dipped in hot water and wiped dry between cuts. This helps you get clean slices without dragging the layers.
• For extra flair, add a dollop of whipped topping to each plate, a fresh banana slice, and a little extra caramel drizzle. Folks love a little showstopper moment on their plate.

Perfect occasions to serve it:

• Family gatherings and potlucks: easy to make ahead and transport
• Summer BBQs: no oven required, and it’s super refreshing
• Holiday dessert spreads: especially if you want to bring something light alongside the heavier pies and cakes
• Brunches: yep, dessert at brunch is 100% allowed

Creative serving ideas:

• Mini pies: Make individual servings in mason jars or cupcake liners for portion control and a cute presentation.
• Parfait style: Layer the filling into glasses for a more elegant dessert option (especially nice for showers or tea parties).
• Topped with toasted coconut or chopped pecans if you want to add a little texture and Southern flair.

Banana pudding is already a crowd-pleaser, but serving it as a chilled pie with a buttery caramel drizzle? That just seals the deal.

Substitutions & Variations For Banana Pudding Pie

One of the best things about Banana Pudding Pie is how flexible it is. Whether you’re working with dietary needs or just feeling creative, here are some fun swaps and variations to make this recipe your own.

Crust Options

• Graham cracker crust – Classic and easy, this adds a little extra sweetness and crunch.
• Vanilla wafer crust – Crush vanilla wafers with melted butter and press into a pie pan for a full-circle flavor moment.
• Pastry pie crust – For a more traditional, buttery bite.

Dairy-Free Options

• Swap Cool Whip for a dairy-free whipped topping like Cocowhip.
• Use a plant-based milk (like almond or oat) and a vegan pudding mix, just be sure it sets well.

Make It Gluten-Free

• Use a gluten-free pie crust and certified gluten-free vanilla wafers.
• Check your pudding mix and whipped topping to ensure they’re gluten-free too.

Flavor Variations

• Add a layer of peanut butter or Nutella under the filling for a rich surprise.
• Swap vanilla pudding for banana or cheesecake-flavored pudding for a deeper flavor.
• Top with toasted coconut or crushed pecans for a Southern-style crunch.
• Add a splash of rum or bourbon to the pudding for a boozy adult version.

Presentation Twists

• Make mini pies in muffin tins or ramekins (perfect for parties).
• Turn it into a layered trifle using the same ingredients in a glass dish.
• Serve in clear dessert cups or jars for a mess-free potluck treat.

FAQs About Banana Pudding Pie

1. Can I make Banana Pudding Pie ahead of time?
Absolutely! This pie is made for making ahead! In fact, it tastes even better after a few hours in the fridge. Just be sure to wait until right before serving to drizzle on the caramel and add any decorative toppings like whole vanilla wafers or extra banana slices. The pudding filling sets up beautifully overnight, so feel free to make it the night before your event.

2. How do I keep bananas in Banana Pudding Pie from turning brown?
Tossing your banana slices with fresh lemon juice before layering them into the pie is the key. The acid helps slow down oxidation, keeping your bananas looking fresh and pretty. Also, be sure to fully cover the bananas with the pudding mixture. Less air exposure means less browning.

3. Can I use homemade pudding instead of instant?
Yes, you can! A homemade custard or cooked vanilla pudding adds richness, but it does take more time and effort. If you go this route, be sure your pudding is completely cooled before folding in the Cool Whip or whipped topping, otherwise the texture may turn soupy. And keep in mind: homemade versions often set a bit softer, so chill time is extra important.

4. What’s the best crust for Banana Pudding Pie?
That really depends on your taste and the occasion. A graham cracker crust is sweet and simple, while a classic pastry crust gives it a more traditional pie feel. For the ultimate flavor match, try making a crust out of crushed vanilla wafers and melted butter. Just press into a pie pan and bake for 8–10 minutes at 350°F until golden.

5. Does Banana Pudding Pie need to be refrigerated?
Yes! This pie is made with pudding, milk, and whipped topping, so it should always be stored in the refrigerator. Keep it covered and chilled until ready to serve, and pop any leftovers back in the fridge right away. It’s best enjoyed within 2–3 days for peak texture and flavor.

Try These Recipes Next

If you enjoyed this Banana Pudding Pie with Caramel Drizzle, here are a few more sweet crowd-pleasers you’ll want to try next:

• Hummingbird Cake Recipe: Packed with bananas, pineapple, and pecans, this classic Southern cake is moist, flavorful, and topped with luscious cream cheese frosting. It’s a showstopper dessert that feels both nostalgic and celebration-worthy.
• Strawberry Cheesecake Napoleon: Flaky puff pastry layered with creamy cheesecake-style pudding, fresh strawberries, and a dusting of powdered sugar. These light and fruity napoleons are an elegant, no-fuss dessert perfect for spring and summer entertaining.
• Lemon Coconut Pudding Cakes: Bright, citrusy lemon paired with rich coconut milk creates a soft, custard-like cake with tropical flair. These individual ramekin desserts are light, refreshing, and make a perfect contrast to the richness of hummingbird cake.