Ingredients
Crust
- 1 pre-made pie crust OR
- 1½ cups crushed digestive biscuits/graham crackers
- 6 tbsp melted butter
- 2 tbsp sugar
Filling
- 250g cream cheese (softened)
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- 2 ripe bananas (mashed smooth)
- 1 small box instant vanilla pudding mix (or 2 tbsp cornstarch + sugar)
- 1 cup cold milk
- 1 tsp vanilla extract
- pinch salt
Optional:
- banana slices
- caramel drizzle
Topping
- ½–1 cup chopped pecans or walnuts
- 1 tbsp butter
- 1 tbsp brown sugar
- cinnamon (optional)
👩🍳 Step-by-Step Instructions
Step 1 – Make the Crust
If using store crust
Just bake according to package and cool.
If making homemade
Mix:
- crushed biscuits
- melted butter
- sugar
Press firmly into pie pan.
Press bottom + sides evenly.
Bake:
180°C (350°F) for 10 minutes
OR chill 20 minutes for no-bake version.
Let cool completely.
Cold crust = firm slices later.
Step 2 – Prepare the Pudding Base
In bowl whisk:
- pudding mix
- cold milk
Whisk 2 minutes until thick.
Let sit 5 minutes.
It becomes creamy and set.
This gives body and stability to the filling.
Step 3 – Whip the Cream
Very important for fluffy texture.
Use cold cream.
Beat until stiff peaks form.
Like whipped cream for cake.
Set aside.
This step creates that light mousse texture instead of heavy cheesecake.
Step 4 – Make Cheesecake Layer
In another bowl beat:
- cream cheese
- powdered sugar
- vanilla
- salt
Beat until completely smooth.
No lumps.
Then add mashed bananas.
Mix well.
Now fold in pudding mixture.
Finally fold in whipped cream gently.
Don’t overmix.
Keep air inside.
Texture should be:
✔ thick
✔ fluffy
✔ creamy
✔ spoonable
Taste it… you’ll want to eat it already 😂
Step 5 – Fill the Pie
Pour mixture into cooled crust.
Spread evenly.
Smooth top with spatula.
Tap gently to remove air pockets.
Optional:
Add banana slices inside for extra texture.
Step 6 – Chill
Very important.
Refrigerate:
Minimum 4 hours
Best: overnight
This helps filling set firm enough to slice cleanly.
Don’t rush this step.
Cold = perfect slices.
Step 7 – Make Crunchy Topping
In small pan:
Add:
- butter
- pecans
- brown sugar
Cook 3–4 minutes.
Until lightly toasted and caramelized.
Smells AMAZING.
Let cool.
They crisp up as they cool.
Step 8 – Decorate
Sprinkle pecans on top.
Optional:
- caramel drizzle
- chocolate shavings
- banana slices
- whipped cream
Now it looks bakery-level beautiful.
Step 9 – Slice & Serve
Use sharp knife.
Wipe between cuts.
You’ll get thick, clean, creamy slices just like the photo.
So satisfying.
🧠 Texture & Taste
This pie is magic.
First bite:
Crunchy crust
Creamy banana filling
Cheesecake smoothness
Light mousse fluffiness
Sweet nutty topping
It melts instantly.
Sweet but not too heavy.
Cool and refreshing.
Perfect balance.
🔥 Pro Tips (important!)
🍌 Use ripe bananas
More flavor, sweeter naturally
❄ Chill long enough
Short chill = soft mess
🧀 Room temp cream cheese
Prevents lumps
🥜 Toast nuts
Huge flavor difference
🍮 Add extra pudding if you want firmer pie
🍽 Flavor Variations
So many options:
Chocolate Banana
Add cocoa powder or chocolate chips
Peanut Butter
Add 2 tbsp peanut butter
Caramel Banana
Add dulce de leche layer
Strawberry
Replace banana with strawberries
Oreo Version
Use Oreo crust
Coconut
Add toasted coconut flakes
🧊 Storage
Fridge: 4–5 days
Freezer: 1 month
Serve cold for best texture.
Actually tastes even better day 2.
❤️ Final Thoughts
This is one of those desserts that feels fancy but takes almost no effort.
No complicated baking
No water bath
No cracking
No stress