A buttery graham cracker crust filled with creamy vanilla custard, layered with fresh strawberries and bananas, then topped with whipped cream and a drizzle of berry sauce for a fruity and luscious dessert.

Why You’ll Love This Recipe

• Fresh and vibrant layers: strawberries and bananas bring brightness to rich custard
• No-bake custard filling: simple assembly with no baking required once crust is set
• Perfect make-ahead dessert: easy to prep the day before and ready when guests arrive

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• graham cracker crumbs
• unsalted butter, melted
• vanilla pudding or custard
• fresh strawberries, sliced
• banana, sliced
• whipped cream
• berry sauce (optional drizzle)
• brown sugar crumbs (optional garnish)

Directions

1. Prepare the crust
   • Preheat the oven to 350 °F (175 °C).
   • Combine graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch pie dish.
   • Bake for 8–10 minutes until fragrant and set. Allow to cool completely.
2. Layer the filling
   • Spread half of the vanilla pudding evenly over the cooled crust.
   • Arrange a layer of sliced strawberries on top.
3. Add custard and banana
   • Spoon the remaining pudding over the strawberry layer.
   • Top with evenly distributed banana slices.
4. Finish and chill
   • Garnish with dollops of whipped cream, a drizzle of berry sauce if using, and a sprinkle of brown sugar crumbs for texture.
   • Refrigerate for at least 1 hour before serving to allow layers to set and flavors to meld.

Servings and timing

• Servings: 8 slices
• Preparation time: 15 minutes
• Bake time (crust): 8–10 minutes
• Chill time: Minimum 1 hour
• Total time: approximately 1 hour 25 minutes (plus optional chilling overnight)

Variations

• Mixed berry twist: Use raspberries or blueberries instead of strawberries.
• Chocolate layer: Add a thin layer of chocolate ganache between crust and custard.
• Tropical version: Swap bananas with mango slices and use coconut cream instead of whipped cream.
• Nutty crunch: Sprinkle chopped toasted almonds or pecans over the top for added texture.

Storage/Reheating

• To store: Cover the pie and keep refrigerated for up to 2 days.
• To serve: It’s best enjoyed chilled; allow it to sit at room temperature for 10–15 minutes before serving for easier slicing.

FAQs

What type of pudding works best?

Use prepared vanilla pudding or custard. Homemade pastry cream or thick custard also yields excellent results.

Can I use frozen fruit?

Yes—thaw and drain frozen strawberries or bananas thoroughly before using to avoid excess moisture.

Do I need to bake the crust?

Baking gives the crust structure and prevents sogginess. If you prefer not to bake, use a no-bake crust recipe that sets in the refrigerator.

Can I assemble ahead for a party?

Absolutely—assemble the pie without whipped cream, cover, and refrigerate. Add whipped cream and garnishes just before serving.

How do I prevent bananas from browning?

Brush banana slices with a little lemon juice before topping to keep them fresh-looking.

Can I make this gluten-free?

Yes—substitute gluten-free cookie crumbs for the graham crackers.

Is there a dairy-free option?

Use dairy-free butter, non-dairy pudding or custard, and coconut whipped cream.

Can I skip the berry sauce?

Yes—the sauce is optional; the pie is delicious without it, but it adds extra visual appeal and tang.

How long does it hold up?

Best consumed within 1–2 days. The crust may soften slightly over time.

Can I freeze this pie?

Freezing may cause the custard to become watery after thawing. It’s best served fresh or refrigerated.

Conclusion

This Strawberry Banana Cream Pie is a delightful balance of fresh fruits, creamy custard, and buttery crust—simple to assemble yet elegant in flavor. Ideal for make-ahead entertaining or a family treat, it’s a refreshing and satisfying dessert perfect for any occasion.

Strawberry Banana Cream Pie

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including chilling)
• Yield: 8 slices 1x
• Category: Dessert
• Method: No-Bake/Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A buttery graham cracker crust filled with creamy vanilla custard, layered with fresh strawberries and bananas, and topped with whipped cream and a drizzle of berry sauce for a fruity, luscious dessert.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 3 cups vanilla pudding or custard
• 1 cup fresh strawberries, sliced
• 1 banana, sliced
• 1/2 cup whipped cream
• 2 tablespoons berry sauce (optional for drizzle)
• 2 tablespoons brown sugar crumbs (optional for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into a 9-inch pie dish and bake for 8-10 minutes. Let cool completely.
2. Spread half of the vanilla pudding over the crust.
3. Layer with sliced strawberries.
4. Add the remaining pudding and top with banana slices.
5. Garnish with whipped cream, berry sauce drizzle, and brown sugar crumbs.
6. Chill for at least 1 hour before serving.

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Notes

• Use instant pudding for a quick prep or homemade custard for a richer flavor.
• Ensure the pie is well chilled for cleaner slices.
• Substitute graham crackers with digestive biscuits for a different crust flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg