No Bake Banana Cream Pie
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.
Servings 8 slices
Calories 310kcal
Cost $8 – $10
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.