Oreo Banana Cream Pie

Introduction

This Oreo Banana Cream Pie combines the nostalgic flavors of banana pudding with the irresistible crunch of a chocolate cookie crust. You get a no-bake dessert that’s incredibly easy to assemble yet looks and tastes impressively decadent. It’s the perfect make-ahead treat for any gathering, satisfying both chocolate and banana lovers.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes (for chilling and setting)

Total Time: 45 minutes

Servings: 8

Ingredients

• 1 8-ounce tub whip topping (thawed)
• 1 Oreo cookie pie crust
• 2 boxes instant banana pudding
• 2/5 cups cold milk
• 2 bananas
• 1/4 cup toasted coconut

Instructions

1. In a large bowl, whisk together the two boxes of instant banana pudding and the cold milk for 2 minutes, until it begins to thicken.
2. Gently fold half of the thawed whip topping into the thickened pudding mixture until fully combined.
3. Slice the two bananas and arrange a single layer of slices on the bottom of the Oreo cookie pie crust.
4. Pour the pudding and whip topping mixture over the banana layer, spreading it evenly.
5. Spread the remaining half of the whip topping over the pudding layer to create the final topping.
6. Sprinkle the toasted coconut evenly over the top of the pie.
7. Refrigerate the pie for at least 30 minutes, or until fully set, before slicing and serving.

Variations

• For a more intense banana flavor, mash one banana and mix it into the pudding before folding in the whip topping.
• Create a layered dessert by crushing the pie crust and using it to make parfaits in individual glasses.
• Drizzle chocolate or caramel sauce over each slice just before serving for an extra decorative touch.
• For a smoother texture, use an immersion blender to blend the pudding mixture before folding in the whip topping.

Tips for Success

• Ensure your milk is very cold for the pudding to set properly and quickly.
• To prevent the bananas from browning, you can toss the slices in a little lemon juice, but pat them dry before adding to the crust to avoid adding extra liquid.
• Toast the coconut in a dry skillet over medium heat for 2-3 minutes, watching closely until golden, for the best flavor.
• For clean slices, dip your knife in warm water and wipe it clean between each cut.

Storage & Reheating

Store the pie, covered, in the refrigerator for up to 2 days. The bananas will begin to brown and soften after this time. This is a no-bake dessert and should not be reheated; always serve it chilled.

FAQ

Can I use homemade whipped cream instead of whip topping?

Yes, you can substitute an equal amount of sweetened whipped heavy cream. The texture may be slightly softer.

My pudding seems too runny. What happened?

You likely did not use cold enough milk or didn’t whisk for the full two minutes. Place the bowl in the refrigerator for 10-15 minutes to help it set up before continuing.

Can I make this pie a day ahead?

You can assemble it a day ahead, but the bananas may brown slightly. For best appearance, add the banana layer and assemble the pie the day you plan to serve it.

What can I use instead of toasted coconut?

You can simply omit it, or garnish with crushed Oreo cookies, chocolate shavings, or a sprinkle of cocoa powder.

Can I use a different pudding flavor?

Absolutely. Vanilla or cheesecake pudding are excellent alternatives that still pair wonderfully with the banana and Oreo crust.

Is the 2/5 cup measurement correct for the milk?

Yes, it’s an unusual measurement. It is equivalent to 0.4 cups, or just under 1/2 cup. For easier measuring, you can use 6 tablespoons plus 2 teaspoons of cold milk.