This summer, enjoy a few bites of sunshine and happiness when you indulge in No Bake Banana Cream Pie! A buttery vanilla cookie crust is topped with a sweet, fluffy, and smooth banana filling, then garnished with whipped cream and fresh banana slices. It’s perfect for pool parties, backyard barbecues, and more!

A banana cream pie is placed on a white countertop next to a couple of ripe bananas.

No Bake Banana Cream Pie

This easy no bake recipe isn’t just hassle-free, it’s also made with budget-friendly ingredients! The banana cream filling is essentially just a dressed up pudding mix. Whipped cream, milk, and sliced bananas come together to make the instant pudding go from good to great. It’s a thick, luscious banana cream pie filling that no one will ever know was whipped up with instant mix!

During the warmer month, I LOVE making trusty no bake recipes. They’re sweet, refreshing, and most importantly – I don’t have to sweat over my hot oven! This no bake banana cream pie is always a hit at summertime gatherings. It’s best served chilled, that way it helps you satisfy your sweet tooth while still beating the heat. Another upside is that unlike ice cream, it won’t melt as you indulge.

While the creamy banana pie filling is the star of the show, the crust shouldn’t be ignored here. Graham cracker crusts are tasty, but I love changing things up a little with this sweet vanilla cookie crust! If you love classic banana pudding, you’ll enjoy that classic combination of sweet banana and vanilla cookies in this no bake cream pie.

The ingredients for banana cream pie are placed on a white surface.

How to Make It

No bake? Yes, please! Keep the oven turned off and the fridge plugged in for this easy recipe.

Make the pie crust. Place the vanilla cookies in a food processor, and blend on high speed. Reduce the speed to low, and slowly pour in the melted butter. 

Prepare the crust. Grease a 9 inch pie dish with butter or vegetable shortening. Press the cookie crumbs firmly into the bottom and up the sides of the dish. Set in the freezer for 25 minutes.

Make the filling. Whisk together the instant pudding mix and cold milk in a large bowl. Add the thawed whipped topping, and fold everything together until just combined. 

Assemble the pie. Remove the crust from the freezer, and place the slices of banana in a single layer along the bottom. Spoon the pudding mixture over the bananas, and spread evenly with a spatula.

Chill. Place the pie in the refrigerator for at least 4 hours.

Garnish, and enjoy! Top with whipped cream and fresh banana slices, optional, and serve chilled. For an easier slice, freeze the pie for an hour before serving.

A slice of banana cream pie on a white plate.

Storing No Bake Banana Cream Pie

In an airtight container in the fridge, this banana cream pie will stay fresh for up to 5 days! However, the presentation value is always best within 24 hours, as that’s when the bananas will appear the freshest. Sometimes, bananas can become discolored, even in the fridge. They’re still fine to eat, but the appearance might not be as pretty.

If you’d like to freeze the pie, make sure it’s in an a freezer safe food storage container. It will stay fresh in the freezer for up to 1 month.

Variations to Try

  • You can use a pre-made graham cracker crust to save prep time, but the vanilla cookie crust compliments the bananas very nicely and mimics the flavors of classic banana pudding.
  • Additional toppings include extra cookie crumbs, whole vanilla wafers or cookies, maraschino cherries, and toasted coconut. Feel free to get creative and make this no bake pie your own!
A slice of banana cream pie is still in the pie dish.

This summer, cool off with some of my favorite no bake desserts!

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A slice of banana cream pie is still in the pie dish.

Get the Recipe: No Bake Banana Cream Pie

Sweet, creamy No Bake Banana Cream Pie is heavenly with a light filling nestled in a cookie crust. So simple to make.
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Ingredients

Crust

  • 3 cups crushed vanilla cookies
  • 6 tablespoons unsalted butter, melted

Filling

  • 5.1 ounces banana instant pudding
  • 1 1/2 cup reduced fat milk, cold
  • 8 ounces frozen whipped topping, thawed
  • 1 ripe banana, sliced

Optional Toppings

  • Whipped Cream
  • Fresh banana slices

Equipment

  • pie plate

Instructions 

For the pie crust:

  • Place the vanilla cookies in a food processor, and blend on high speed.
  • Reduce the speed to low, and slowly pour in the melted butter.
  • Grease a 9 inch pie dish with butter or vegetable shortening. Press the cookie crumbs firmly into the bottom and up the sides of the dish. Set in the freezer for 25 minutes.

For the pie filling:

  • Whisk together the instant pudding mix and cold milk in a large bowl.
  • Add the thawed whipped topping, and fold everything together until just combined.
  • Remove the crust from the freezer, and place the slices of banana in a single layer along the bottom.
  • Spoon the pudding mixture over the bananas, and spread evenly with a spatula.
  • Place the pie in the refrigerator for at least 4 hours.
  • Top with whipped cream and fresh banana slices, optional, and serve chilled. (For an easier slice, freeze the pie for an hour before serving.)

Notes

Banana Cream Pie can be made up to 3 days in advance.
Calories: 431kcal, Carbohydrates: 59g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 479mg, Potassium: 183mg, Fiber: 1g, Sugar: 38g, Vitamin A: 338IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg