Want a dessert that’s a breeze to make? Try this Banana Marshmallow Pie recipe! It’s got yummy banana chunks, fluffy marshmallows, and chocolate chips underneath a luscious whipped cream topping. Plus, it’s simple to prepare, even if you’re not a baking whiz.
What Makes This Recipe Special
You’ll love this banana marshmallow pie recipe because it combines the classic flavors of banana and chocolate with some extra crunch and texture from the mini marshmallows and chocolate chips. It’s a fun twist on the classic banana cream pie. Plus, the fluffy whipped cream topping brings everything together for the yummiest bite!
Love banana desserts? Try this Strawberry Banana Cheesecake Salad and these scrumptious Banana Pudding Bars too.
Ingredients
- Graham cracker crust – Storebought is totally fine!
- Bananas – I only use one, but you can use two if you want to load it up with banana slices.
- Vanilla pudding – I use ‘cook and serve’ for this recipe.
- Milk – (the amount called for with the pudding mix you’re using)
- Mini marshmallows
- Chocolate chips – I use semi-sweet.
- Whipped topping – I use Cool Whip, but you can make your own if you prefer. I don’t recommend aerosol whipped topping because it doesn’t hold up well.
Directions
Step 1: Prepare a box of Cook & Serve pudding on the stovetop according to the package directions. Mix milk and pudding mix and bring to a boil, stirring constantly. Remove it from the heat and stir in the marshmallows. Set aside.
Step 2: Slice a banana (or two!) and layer in the bottom of the graham cracker pie shell.
Step 3: Pour the pudding mixture into your pie shell.
Step 4: Sprinkle on the chocolate chips and gently use a spoon to distribute them throughout the pudding mixture. Refrigerate for 2 hours or until pudding has set.
Step 5: Top your pie with whipped topping. Refrigerate until serving.
Step 6: Before serving, you can decorate with chocolate shavings. Maybe even some extra chocolate chips!
Expert Tips
- Try this trick for fresh-looking bananas in your pie: coat the slices in lemon juice before layering them in the crust. But here’s a pro tip: skip the lemon juice and slice them straight into the pie shell just before pouring on the pudding. That way, they’re shielded from air exposure and stay perfectly golden!
- Keep it cool. Refrigerate the pie for at least 2 hours before serving and keep refrigerated.
- Get creative with the toppings! Sprinkle some crushed nuts, drizzle chocolate sauce, or add a few extra marshmallows on top of the chocolate chips.
- For the tastiest experience, enjoy this dessert on the same day it’s made.
Banana Marshmallow Pie
Ingredients
- graham cracker crust
- 1 banana or two
- 1 pkg cook and serve vanilla pudding
- 2 cups milk or the amount called for with the pudding mix you’re using
- 1 cup mini marshmallows
- ½ cup chocolate chips
- 8 oz. whipped topping
Instructions
- Prepare a box of Cook & Serve pudding on the stovetop according to the package directions. Mix milk and pudding mix and bring to a boil, stirring constantly. Remove it from the heat and stir in the marshmallows. Set aside.
- Slice a banana (or two!) and layer in the bottom of the graham cracker pie shell.
- Pour the pudding mixture into your pie shell over the bananas.
- Sprinkle on the chocolate chips and gently use a spoon to distribute them throughout the pudding mixture. Refrigerate for 2 hours or until pudding has set.
- Top your pie with whipped topping. Refrigerate until serving.
- Before serving, you can decorate with chocolate shavings. Maybe even some extra chocolate chips!
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