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Banana Breeze Cream Pie

There are some desserts that are always a “yes” and this banana breeze cream pie is one of them! It’s the classic sort of creamy pie that’s a real crowd-pleaser and it’s so simple to make. The ingredient list is short, but the pay off is huge.

To start making this recipe you’ll need to make the graham cracker crust. This is just crushed graham crackers, some sugar, some melted butter, and a touch of cinnamon. Pulse this together in the food processor and then press it into a 9″ pie pan.

You can also take the shortcut and make this recipe even easier by using a ready-made graham cracker crust from the grocery. Either way the results will be delicious.

Banana Breeze Cream Pie

To make the filling there’s no Cool Whip or pudding mix in this recipe. Instead, you line the crust with sliced banana and then pour in a rich filling made from condensed milk and cream cheese.

Across the top of the pie place yet more banana slices and then comes the hard part: letting this pie chill in the refrigerator for at least 2 hours. If you can leave it for longer then all the better since it can set very soft.

Banana Breeze Cream Pie

This easy dessert has been a classic for decades and it’s no wonder. With the crispy crust, the creamy filling, and the wholesome taste of fresh bananas it’s a refreshing way to end a meal. And, it’s perfect to bring to potlucks and holiday celebrations alike.

Serves 8

3h 20m prep time

329 calories

Rated 4.2 out of 5
Rated by 18 reviewers

Allergens: Gluten, Milk, Citrus

For the crust:
  • 1 sleeve (1/3 of a 14 oz package) graham crackers
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter, melted
For the filling:
  • 5 bananas
  • 1 package cream cheese about 8 ounces, softened
  • 1(14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice fresh or bottled, divided
  • Whipped cream for serving (optional)
  1. In a food processor pulse together crust ingredients. Press into the bottom of a 9” pie pan. Chill in the fridge for 30 minutes.
  2. In a large bowl combine cream cheese, condensed milk, vanilla, and 1 tablespoon lemon juice. Using an electric mixer mix until fluffy.
  3. Slice 3 bananas and use them to line your crust. Pour filling over bananas. Slice remaining bananas and toss with remaining lemon juice to prevent browning. Decorate top of filling with banana slices, pressing them into the filling slightly. Refrigerate for at least 2 hours before serving.
  4. When chilled cut pie into 8 slices. Serve each slice with a dollop of whipped cream if desired.

Recipe adapted from Two Pink Peonies.

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