No Bake Banana Cream Pie

Quick and easy No Bake Banana Cream Pie is light, fluffy and full of fresh banana slices. You can use a premade or homemade graham cracker crust, fill it with banana filling with fresh bananas and top it with whipped cream and more bananas!

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If you like banana pudding, them you’re going love this super easy no bake banana cream pie! It’s like banana pudding in pie form. A delicious banana pudding pie filling in a homemade graham cracker crust…such a tasty combo!

I love making this as any easy party dessert during Spring and Summer. It’s no fuss and doesn’t take long to make at all. When I have an “uh-oh” moment where I realize I forgot to make a dessert, I just throw this together really quickly! Plus, the ingredients are super simple and I often have most, if not all, of them in my kitchen already.

But don’t let this easy recipe fool you. Just because it’s simple, it lacks nothing in flavor! This no bake banana cream pie with graham cracker crust is such a tasty and fun dessert!

Why You’ll Love No Bake Banana Cream Pie

• It only takes about 10 minutes to prep this pie, the rest of the work is just “set and forget” in the refrigerator.
• This recipe only requires 7 simple ingredients! There won’t be any need to track down some crazy ingredients at the grocery store.
• You can easily make this no bake pie ahead of time and then let it set in the refrigerator until you’re ready to serve. It’s a great dessert to prep if you know your dinner cooking time will be really busy.

Ingredients for No Bake Banana Cream Pie

• Bananas – The best bananas to use will be the ones that are right between super ripe and green. Don’t use bananas that are too mushy!
• Instant banana pudding mix – This is the main ingredient of the yummy pie filling!
• Frozen whipped topping – Frozen whipped topping is the secret to an easy and fluffy no bake pie! We used the brand Cool Whip.
• Cold milk – I recommend using whole milk, but you could use 2% or 1% if you prefer.
• Crushed graham cracker crumbs – Sometimes you can find pre-crushed graham cracker crumbs at the grocery store, but if not you can make them yourself! Place graham crackers in the food processor or in a zip top bag and beat with a rolling pin.
• Brown sugar – Brown sugar helps sweeten the crust and keep it together.
• Butter – Unsalted or salted butter will work great in this recipe.

How to Make An Easy No Bake Banana Cream Pie

Preheat the oven to 350 degrees Fahrenheit. Then, combine graham cracker crumbs, melted butter, and brown sugar in a bowl until combined.

Press the graham cracker crust mixture into a 9 inch pie dish, making sure it’s about 1 ½ inches up the sides.

Bake the crust in a preheated oven for about 10 minutes and then remove it from the oven and let it cool.

Once the crust is completely cool, slice two bananas and arrange them in a single layer to cover the bottom of the crust.

Then, in a medium bowl whisk together the cold milk and pudding mix until thoroughly combined. Fold in a ½ cup of whipped topping and then pour the pudding mixture over the bananas in the crust.

Place the pie in the refrigerator to set, it’ll take about 3 hours.

Once you’re ready to serve, top with shipped cream and extra sliced bananas!

How to Store Leftover No Bake Banana Cream Pie

FRIDGE: Cover the pie dish with plastic wrap and store in leftovers in the refrigerator for 2-3 days. Over time, the bananas will start to brown and become mushy, so the sooner you eat the leftovers the better!

FREEZER: Wrap the pie with plastic wrap or aluminum foil, and keep in the freezer for up to 2 months. Allow the pie to thaw slightly before serving and then eat within 2 days.

Can I make a nilla wafer crust instead of graham cracker crust?

Absolutely! It would taste delicious. Follow the same method to make the cookie crust as you would making the graham cracker crust. You can reference this no bake key lime cheesecake for a little more insight on a vanilla wafer crust.

Can I use different pudding mixes?

Sure! Obviously, the banana pudding mix is what gives the most banana flavor for the pie, but feel free to maybe change things up a bit. You could swap one of the boxes of instant pudding mix for chocolate or vanilla pudding, I bet that would taste great!

If you’re looking for an easy-peasy dessert recipe, then this will become your go to! I hope you love it just as much as we do!

More No-Bake Desserts You’ll Love

• Want a fun Christmas dessert that will also save your oven space? Then you’ll love this delicious No Bake Peppermint Cheesecake.
• Fair warning, once you make these No Bake Peanut Butter Cheerios Bars you won’t be able to stop eating them!
• Looking to bring s’mores indoors? Then this No Bake S’mores Trifle recipe is going to be a favorite!
• This No Bake Pumpkin Cheesecake is perfect for the holidays!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 5 votes

No Bake Banana Cream Pie

A graham cracker crust with banana cream pie filling with fresh bananas! Top it with whipped cream and more bananas for an easy no bake pie recipe

Prep:10 minutes mins

Cook:10 minutes mins

Refrigeration Time:3 hours hrs

Total:3 hours hrs 20 minutes mins

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Ingredients

Graham Cracker Crust

• ▢ 1 ½ cups crushed graham cracker crumbs
• ▢ 8 Tablespoons melted butter
• ▢ ¼ cup brown sugar packed

Banana Cream Pie Filling

• ▢ 3 medium bananas divided
• ▢ 2 ½ cups cold milk
• ▢ 2 instant banana pudding 3.5 ounce each
• ▢ 2 cups frozen whipped topping thawed and divided

Toppings

• ▢ Fresh Bananas
• ▢ Whipped Cream

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.
• Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.
• Place the graham cracker crust in a preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven and let it cool.
• After the crust is completely cool, slice two bananas and arrange banana slices in a single layer to cover the bottom of the pie crust.
• In a medium bowl combine cold milk and pudding mix. Whisk until thoroughly combined. Fold in ½ cup whipped topping. Gently pour into the crust over the bananas.
• Place in the refrigerator and refrigerate until firm, at least 3 hours.
• When ready to serve top with whipped cream and sliced bananas if desired.

Tips

FRIDGE: Cover the pie dish with plastic wrap and store in leftovers in the refrigerator for 2-3 days. Over time, the bananas will start to brown and become mushy, so the sooner you eat the leftovers the better!

FREEZER: Wrap the pie with plastic wrap or aluminum foil, and keep in the freezer for up to 2 months. Allow the pie to thaw slightly before serving and then eat within 2 days.

Nutrition Information

Calories: 400kcal (20%), Carbohydrates: 60g (20%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 42mg (14%), Sodium: 396mg (17%), Potassium: 338mg (10%), Fiber: 2g (8%), Sugar: 42g (47%), Vitamin A: 535IU (11%), Vitamin C: 4mg (5%), Calcium: 139mg (14%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.