Dreaming of a sweet, creamy treat without turning on the oven? This No Bake Banana Cream Pie is the ultimate crowd-pleaser that’s cool, comforting, and bursting with banana flavor.
This pie has always been a family favorite during the warmer months.
I remember my grandmother whipping it up in her tiny kitchen on hot summer days, layering bananas with silky vanilla pudding and topping it off with clouds of whipped cream.
It was the one dessert she made where the oven stayed off—and everyone still lined up for seconds.
Why You’ll Love This
- No baking required: Perfect for hot days when you want a chilled dessert without heating up the kitchen.
- Easy and quick: Made with simple ingredients and minimal prep time.
- Rich and creamy texture: The combo of pudding, bananas, and whipped topping is luscious and indulgent.
- Great for make-ahead: You can prep it the night before and let the flavors meld beautifully in the fridge.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours (chilling included)
Cuisines: American
Servings: 8 slices
Estimated Cost: $8 – $10
Equipment:
- Mixing bowls
- Whisk
- Spatula
- 9-inch pie dish
- Measuring cups & spoons
- Knife & cutting board
Ingredients
- 1 pre-made graham cracker crust (9-inch)
- 2–3 ripe bananas, sliced
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- 1 cup heavy whipping cream (or 1 tub whipped topping)
- 2 tbsp powdered sugar (only if using fresh whipped cream)
- 1 tsp vanilla extract
- Optional garnish: banana slices, graham cracker crumbs, or caramel drizzle
Step-by-Step Instructions
- Make the pudding: In a mixing bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until thickened. Set aside for a few minutes.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. (Skip this step if using store-bought whipped topping.)
- Assemble the pie base: Arrange a layer of banana slices evenly at the bottom of the graham cracker crust.
- Add the filling: Pour half the vanilla pudding over the bananas, then add another layer of sliced bananas and top with the remaining pudding.
- Top with whipped cream: Spread the whipped cream over the pudding layer, covering the entire surface.
- Chill: Refrigerate for at least 4 hours (or overnight) to set.
- Garnish & serve: Before serving, garnish with extra banana slices or graham cracker crumbs. Slice and enjoy!
Nutrition Facts (Per Slice, Approximate)
- Calories: 310
- Carbohydrates: 36g
- Protein: 3g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 250mg
- Fiber: 1g
- Sugar: 21g
Tips for Success
- Use ripe but firm bananas: Overripe bananas can become mushy and affect the texture.
- Chill thoroughly: Give the pie enough time in the fridge to fully set—this helps with clean slicing.
- Prevent banana browning: Lightly brush banana slices with lemon juice if you’re garnishing on top.
- Make it gluten-free: Use a certified gluten-free graham cracker crust if needed.
No Bake Banana Cream Pie
Ingredients
- 1 pre-made graham cracker crust (9-inch)
- 2 –3 ripe bananas sliced
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- 1 cup heavy whipping cream or 1 tub whipped topping
- 2 tbsp powdered sugar only if using fresh whipped cream
- 1 tsp vanilla extract
- Optional garnish: banana slices graham cracker crumbs, or caramel drizzle
Instructions
- Make the pudding: In a mixing bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until thickened. Set aside for a few minutes.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. (Skip this step if using store-bought whipped topping.)
- Assemble the pie base: Arrange a layer of banana slices evenly at the bottom of the graham cracker crust.
- Add the filling: Pour half the vanilla pudding over the bananas, then add another layer of sliced bananas and top with the remaining pudding.
- Top with whipped cream: Spread the whipped cream over the pudding layer, covering the entire surface.
- Chill: Refrigerate for at least 4 hours (or overnight) to set.
- Garnish & serve: Before serving, garnish with extra banana slices or graham cracker crumbs. Slice and enjoy!
Notes
- Use ripe but firm bananas: Overripe bananas can become mushy and affect the texture.
- Chill thoroughly: Give the pie enough time in the fridge to fully set—this helps with clean slicing.
- Prevent banana browning: Lightly brush banana slices with lemon juice if you’re garnishing on top.
- Make it gluten-free: Use a certified gluten-free graham cracker crust if needed.
Common Questions
1. Can I use homemade pudding instead of instant?
Yes, you can make your own vanilla pudding from scratch. Just be sure it cools completely before using in the pie.
2. How long does banana cream pie last in the fridge?
It’s best enjoyed within 2–3 days. After that, the bananas may start to brown and the crust can soften.
3. Can I freeze banana cream pie?
Freezing is not recommended, as the texture of the bananas and pudding may become watery after thawing.
4. Can I use a different crust?
Absolutely! Try a vanilla wafer or Oreo cookie crust for a fun twist.
Wishing you sweet moments and full bellies with every slice!
This No Bake Banana Cream Pie is proof that comfort food can be effortless—and incredibly delicious.
Enjoy!
