This simple No Bake Banana Cream Pie recipe is one of the easiest desserts to prepare. You'll love the taste of fresh banana slices, layered with vanilla pudding and homemade whipped cream, all nestled in a graham cracker crust. This recipe is a keeper!
Let's be honest, pies can be a little tricky to make. Having a fail-proof banana cream pie recipe that takes little effort to make is a game changer. I love how easily this pie comes together and how delicious it tastes. Seriously, if you are a banana fan, you are going to love this No Bake Banana Cream Pie recipe.
Looking for more pie recipes? Check out these pie recipes, Chocolate Cream Pie, Pecan Pie and this Pumpkin Pie.
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Ingredients
This recipe uses just 8 ingredients!
- Pre-Made Pie Shell – Using graham cracker pie shells from the grocery store is a great way to speed up the dessert-making process.
- Pudding Mix – A time saver! I use instant vanilla pudding mix for the filling. Be sure to get instant pudding, not the cook-and-serve variety.
- Cream Cheese – Adds richness and a creamy texture to the filling.
- Milk – Needed to prepare the pudding.
- Vanilla Extract – Enhances the flavor of both the pie filling and the whipped cream.
- Bananas – Choose ripe bananas—not too green, not overly brown—for the best flavor and texture.
- Heavy Cream – Used to make homemade whipped cream. If you’d rather skip this step, store-bought whipped cream works, too.
- Powdered Sugar – Sweetens the homemade whipped cream.
How To Make No Bake Banana Cream Pie
The full recipe can be found in the recipe card below.
You'll love the simplicity of this recipe. There's no need to stand over the stove for the pudding or to heat up the oven for the pie shell. Simply mix, chill, garnish, and it's ready to serve.
STEP 1
Cream together the cream cheese and vanilla extract.
STEP 2
In a separate bowl combine the pudding mix and milk. Whisk until fully combined.
STEP 3
Now combine together the two mixtures. Whisking until fully combined.
STEP 4
Layer the sliced bananas and filling in the pie shell. Cover with plastic wrap and refrigerate for 4 hours.
STEP 5
After four hours, combine the heavy cream, powdered sugar, and vanilla extract in a mixer equipped with a whisk attachment. Whip the mixture on medium-high speed until it forms medium peaks. Transfer to a piping bag, if desired.
STEP 6
Pipe or spread the whipped cream on top of the chilled pie (remove plastic wrap first). Enjoy!
Storage Tip
No Bake Banana Cream Pie can be store in the refrigerator for 3-4 days. Cover with plastic wrap before refrigerating to help keep the pie fresh.
Frequently Asked Questions
How do you keep bananas from turning dark in banana cream pie?
One way to keep banana slices from turning dark is to lightly toss or brush them with fresh citrus juice: Lemon, orange, lime or pineapple juice will work. Once the banana slices are layered with the pie filling the browning will slow down a bit.
How long can you leave Banana Cream Pie out?
Since the filling is made with dairy it should kept refrigerated until you are ready to serve it. Do not leave it out longer than 30 minutes. When preparing Banana Cream Pie for a gathering, I store the pie in the refrigerator and take it out only when it's time to serve it to my guests.
Is Banana Cream Pie made of pudding?
Yes, the filling of banana cream pie is made with pudding. The filling can either be made with homemade pudding or with store bought instant pudding mix.
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Tried This Recipe?
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📖 Recipe
No Bake Banana Cream Pie
Ingredients
- 1 9" graham cracker crust premade
- 2 3.4 ounce packages instant vanilla pudding
- 8 ounces cream cheese softened
- 3 cups milk
- 3 large bananas
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ¾ teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer, or using a hand-held mixer, cream together the cream cheese and ½ teaspoon of vanilla extract. Set aside.
- In a separate bowl, combine the pudding mixes and the milk. Whisk until fully combined.
- Now mix together the cream cheese mixture and the pudding mixer. Mix until fully combined. Set aside.
- Thinly slice the bananas and arrange in a single layer on the pie shell. Spread half of the filling over the bananas in an even layer. Add another layer of banana slices then top with remaining filling. Cover with plastic wrap and refrigerate for 4 hours.
- After four hours, combine the heavy cream, powdered sugar, and remaining ¼ teaspoon of vanilla extract in a mixer equipped with a whisk attachment. Whip the mixture on medium-high speed until it forms medium peaks. Transfer to a piping bag, if desired.
- Remove the pie from the refrigerator and discard the plastic wrap. Pipe or spread the whipped cream on top of the pie. Enjoy!
