Easy No Bake Banana Cream Pie Recipe

Banana Cream Pie slice being lifted from the pie plate

5 from 1 vote

Easy No Bake Banana Cream Pie Recipe

This easy no-bake banana cream pie has a buttery vanilla cookie crust, fresh bananas, and a light, fluffy banana pudding filling. It takes just 10 minutes of hands-on prep and is perfect for making ahead.

Prep Time10

Chilling Time4 25

Total Time4 35

Course: Dessert

Cuisine: American, Southern

Servings:

Author: Kellie

Cost: $8

Equipment

food processor
9-inch pie plate
large mixing bowl
whisk
rubber spatula

Ingredients

For the Crust

3 cups finely crushed vanilla cookies
6 tablespoons unsalted butter melted
Butter or vegetable shortening for greasing the pie plate

For the Filling

1 5.1- ounce box instant banana pudding mix
1½ cups cold reduced-fat milk
1 8- ounce container frozen whipped topping thawed
1 ripe but firm banana sliced

Optional Toppings

Whipped cream as needed
1 ripe banana sliced
Crushed vanilla cookies
Toasted coconut
Whole vanilla wafers

Instructions

For the Crust

Add the vanilla cookies to a food processor and process into fine crumbs.
Reduce the processor speed to low and slowly pour in the melted butter. Process until the crumbs are evenly moistened.
Grease a 9-inch pie plate with butter or vegetable shortening.
Press the cookie mixture firmly into the bottom and up the sides of the pie plate.
Freeze the crust for 25 minutes.

For the Filling

Whisk the instant banana pudding mix and cold milk in a large bowl until smooth and slightly thickened.
Gently fold in the thawed whipped topping until no streaks remain.
Remove the crust from the freezer and arrange the sliced banana in a single layer across the bottom.
Spoon the pudding filling over the bananas and spread it evenly with a spatula.
Refrigerate the pie for at least 4 hours, or until the center is firm enough to hold its shape when sliced.
Top with whipped cream and fresh banana slices immediately before serving.
For especially clean slices, freeze the pie for 1 hour before cutting.

Notes

Use instant banana pudding mix, not cook-and-serve pudding.
Keep the milk cold until you are ready to prepare the filling.
Use a ripe but firm banana with few or no brown spots.
Press the crust firmly into the pie plate so it holds together when sliced.
Chill the pie for at least four hours before serving.
For clean slices, freeze the pie for one hour before cutting.
Add fresh banana slices on top immediately before serving.
Cover and refrigerate leftovers for up to five days.
The pie will have the best appearance and texture within the first 24 hours.
The pie can be assembled up to three days in advance.
Freeze without the fresh banana garnish for up to one month and thaw overnight in the refrigerator.
Do not heat. Serve the pie cold.

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