Banana Pudding Pie (No Bake)

Old-fashioned Banana Pudding Pie truly embodies the essence of classic American desserts. Each creamy layer of luscious banana pudding encased in a buttery shortbread crust is not just a feast for the eyes but also a delight for the palate. As you dig your spoon into this heavenly no-bake treat, the velvety filling, combined with the fresh sweetness of ripe bananas, creates a symphony of flavors and textures that feels both nostalgic and indulgent.

I vividly remember the first time I made this banana pudding pie for a family gathering. The way everyone’s eyes lit up as they took that first bite was priceless. This recipe is fantastic for warm summer days when you seek something sweet yet refreshing. It’s easy to whip up, making it perfect for those spontaneous get-togethers or cozy nights in. Once you try it, you’ll see why this dessert is a beloved classic.

How to Make Banana Pudding Pie (No Bake)

1. Prepare the crust: If you’re making a homemade shortbread crust, follow your specific recipe directions. Chill it until the filling is ready. Alternatively, use a store-bought crust to save time.
2. Cook the pudding: In a medium saucepan, whisk together ⅔ cup granulated sugar, cornstarch, and salt. Gradually whisk in 2 cups of milk. Cook over medium-low heat, stirring constantly for about 5-7 minutes, until the mixture thickens and just begins to boil. Remove from heat and stir in 1 teaspoon vanilla extract. Transfer it to a heat-safe bowl and let it cool to room temperature before chilling for at least 4 hours.
3. Make the whipped cream: In a mixing bowl, beat the remaining ¼ cup granulated sugar and the cream cheese until smooth. Slowly add 1 cup of cold heavy whipping cream and 1 teaspoon vanilla. Beat on high speed until stiff peaks form, about 2-3 minutes if using a stand mixer.
4. Combine whipped cream and pudding: Gently fold ¾ cup of the whipped cream into the cooled pudding mixture until well combined.
5. Layer the pie: Slice the 3 ripe bananas. Start with a layer of banana slices at the bottom of the prepared crust. Spoon half of the pudding mixture over the bananas, then add another layer of banana slices followed by the remaining pudding. Top with the remaining whipped cream. Garnish with a banana slice and crumbled cookies if desired.
6. Chill and serve: Refrigerate the pie for at least 1-2 hours before serving. This dessert is best enjoyed on the same day it is assembled. For make-ahead options, the pudding and crust can be prepared the day before, but wait to assemble the whipped cream and pie until the day you’re serving.

Storing & Reheating

Store leftover banana pudding pie in the refrigerator in an airtight container for up to 2-3 days to maintain its freshness and creamy texture. Avoid leaving it at room temperature for more than a couple of hours, as the whipped cream can start to lose its structure. It’s not ideal for freezing due to potential changes in texture; however, if you must freeze, aim for up to 3 months and thaw in the refrigerator. Refresh it with a quick whip of additional cream to bring back that fluffy texture before serving.

This banana pudding pie is an absolute treat that combines childhood memories and modern simplicity. The creamy, dreamy filling sits perfectly in its crumbly crust, making each bite a nostalgic journey. Feel free to experiment with the layers by adding nuts, chocolate chips, or even whipped coconut cream for a fun twist. I hope you find joy in creating this dessert, as it brings happiness to both the cook and the lucky guests relishing it.

Recipe FAQs

Can I use different fruits in this pie?

Absolutely! While bananas are traditional, you can customize this pie using berries, peaches, or even a mix of your favorite fruits. Just remember that the texture might change a bit, so choose fruits that complement the creamy filling well.

How do I prevent the bananas from browning?

To keep banana slices fresh, you can squeeze a little lemon juice over them before layering the pie. This acid will help slow down the browning process while adding a hint of flavor.

Can I make this pie dairy-free?

Yes! To make a dairy-free version, use almond milk or coconut milk in place of regular milk, and substitute the cream cheese with a dairy-free alternative. You can also use coconut cream for the whipped topping.

How long does the pie last in the fridge?

When stored properly in an airtight container, banana pudding pie is best consumed within 2-3 days. After that, the bananas may start to brown, and the texture can subtly change, but it should still be safe to eat.

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• The Ultimate Berry Yum Yum Dessert
• Pistachio Cheesecake | Easy No-Bake Green Dessert
• Chocolate Chip Oat Bites
• Dole Whip Recipe three ways

📖 Recipe Card

Banana Pudding Pie (No Bake)

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• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 7 minutes
• Total Time: 37 minutes
• Yield: 10 servings 1x
• Category: No-Bake
• Method: Chilling
• Cuisine: American

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Description

This Banana Pudding Pie (No Bake) offers a delightful mix of flavors with ripe bananas and creamy vanilla pudding. It’s an effortless dessert that everyone will adore, ideal for gatherings or simply enjoying at home.

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Ingredients

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• 1 Shortbread Crust
• ⅔ cup (133g) granulated sugar
• ¼ cup (50g) granulated sugar
• ¼ cup (32g) cornstarch
• ½ teaspoon salt
• 2 cups (474ml) milk
• 2 teaspoons vanilla extract
• 3 ripe bananas
• 4 ounces (113g) cream cheese
• 1 cup (237ml) cold heavy whipping cream
• Optional: extra cookies from the crust crumbled, for topping

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Instructions

1. Prepare the shortbread crust according to recipe directions and chill until the filling is ready.
2. In a medium saucepan, combine ⅔ cup sugar, cornstarch, and salt. Whisk in milk. Heat over medium-low, stirring constantly until thickened and just boiling (about 5-7 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Cool to room temperature and then chill for at least 4 hours.
3. For the whipped cream, beat ¼ cup sugar with the cream cheese until smooth. Gradually add heavy whipping cream and 1 teaspoon vanilla, beating on high speed until stiff peaks form.
4. Fold ¾ cup of whipped cream into the chilled pudding mixture.
5. Slice the bananas, layering them in the bottom of the prepared crust, followed by half the pudding, another banana layer, and the remaining pudding. Top with the remaining whipped cream, a banana slice, and crumbled cookies.
6. Chill for at least 1-2 hours before serving. Best enjoyed the same day; prep the pudding and crust the day prior but assemble the pie on the day of serving.
7. Store in refrigerator.

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Notes

For a quicker option, consider using a store-bought shortbread crust.
This pie is best served the same day for optimal freshness.
If preparing ahead, store the crust and pudding separately and assemble on serving day.

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Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 15g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

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