No Bake Banana Cream Pie

5 from 4 votes

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 Time10

Cook Time10

Refrigeration Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Calories: 400kcal

Author: Julie Evink

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.

Video

Notes

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