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This No Bake Banana Pudding Pie in a graham cracker crust is an easy no bake dessert perfect for summer, holidays and family gatherings. An easy recipe with simple ingredients that everyone loves!
If you like easy recipes with bananas, you are going to love this easy banana pudding pie recipe. It’s like classic banana pudding in pie form. The graham cracker crust replaces the vanilla wafer cookies.
No bake desserts and pudding pies are perfect for warmer months or anytime you need an easy dessert. Even during the holiday season, I love having at least one no bake pie or no bake dessert on the table! Like my chocolate pudding pie, eggnog pie, orange creamsicle pie and strawberry Jello pie, this easy banana cream pie is super simple to make with my step by step instructions.
Table of Contents
Ingredients
You only need a few simple ingredients for this easy dessert. Full amounts are in the printable recipe card below.
- Instant vanilla pudding — 5.1 oz box
- Milk — whole or 2 percent for best results
- Cool Whip — thawed
- Bananas — ripe, but not overripe
- Graham cracker pie crust — 9 inch
How to Keep Bananas from Turning Brown
Brushing the banana slices with a few drops of lemon juice will prevent fresh bananas from browning. It’s not absolutely necessary though, since the pudding will cover the bananas.
How to Make No Bake Banana Pudding Pie
First, pour the milk into a large mixing bowl. Then, add the instant pudding mix, and whisk for about 2 minutes or until the pudding starts to thicken. You can refrigerate the pudding mix while you slice the bananas. It will get thicker as it sits.
Next, fold in half of the whipped topping into the vanilla pudding until it’s light and fluffy. Then, place some of the banana slices on the bottom of the pie crust in a single layer. Spoon half of the pudding mixture over the banana layer. Smooth the pudding evenly over the bananas.
Place the remaining banana slices over the pudding layer. Then, spread the remaining pudding mixture over the bananas.
Finally, spread the rest of the Cool Whip over the pudding. We left a little bit of the vanilla pudding peeking out on the sides. You can completely cover the pudding with the whipped topping if you want. Place the pie into the refrigerator. It needs to set for about 3 to 4 hours or overnight if you have time. Right before serving, I like to add a few extra banana slices on the top of the pie.
Storage
Store homemade banana cream pie in the refrigerator, where it’ll last for 2 days before the bananas start to go bad. You can store it in an airtight container or lightly covered with aluminum foil or plastic wrap. I would not recommend freezing leftover pie.
Recipe Variations
There are a couple ways to customize this easy banana cream pie recipe to your liking. You can also make this easy dip!
I like this pudding pie as a super simple recipe, but you can use your own homemade pie crust and homemade whipped cream if you want. The whipped topping will keep the filling fluffy longer, though.
For a chocolate version of this banana pie, use a chocolate pie crust or instant chocolate pudding mix.
Instead of mixing only half of the Cool Whip into the pudding, mix the whole container in. This will give a lighter, airier texture. Top with whipped cream, or a homemade whipped cream made from heavy whipping cream, sugar, and vanilla.
For extra sweet banana flavor in this no bake pie recipe, use banana cream pudding mix instead of instant vanilla pudding.
Top your banana cream pie however you want. Crushed vanilla wafer cookies, crushed graham crackers, chocolate shavings, toasted coconut shavings, and fresh banana slices are all great options!
Tips for Success
Be sure to use ripe yellow bananas. Overripe or brown bananas will be too mushy for this recipe.
Use instant pudding mix, not pudding that cooks on the stove.
Also, be sure to use the amount of milk called for in the recipe card, not the amount on the box of vanilla pudding.
No Bake Banana Pudding Pie
Ingredients
- 5.1 oz instant vanilla pudding 6 ½ cup servings
- 1 ¾ cups milk
- 8 oz Cool Whip thawed
- 2 medium bananas thinly sliced
- 1 graham cracker pie crust 9 inch
Instructions
- Pour the milk into a large mixing bowl
- Stir in the instant vanilla pudding, and whisk until it starts to thicken
- Stir half of the Cool Whip into the pudding until it's pale yellow
- Line the bottom of the pie crust with a layer of bananas
- Top with half of the pudding mixture
- Place remaining banana slices over pudding mixture
- Top with remaining pudding
- Top with remaining Cool Whip and refrigerate for 4 hours or overnight
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is by far my new favorite dessert! I’ve always been a fan of banana sweets, and this just hits the spot. Definitely making this again.
Made this for guests and it was a huge hit. So easy and so full of flavor. Making it again for the family now.
I’m making this dessert for a party and I’m guessing there is a TYPO ERROR in the size of pudding. It says 5.1 Oz BUT think it should be 1.5 Oz….ive never seen a box of pudding that large!!!
Rose
No typo. There is a family size box that is 5.1 ounces. I have a picture of the box in the post.
This was the first pie I ever made (and I’m 64!). This was unbelievably easy… there was absolutely no way I could mess up this pie. It was truly one of the most delicious pies I have ever had…. In my life!
So glad to hear this, Amy. Thank you so much!
Best pie ever! It was so hard to not eat the whole thing in one night LOL
If I don’t have cool whip can I use marscapone?
I haven’t tried using mascarpone, but it should work.
This is so far my favorite!!
Can I use 2-3.4oz of vanilla pudding?
I’m not sure if that would work since that would be more than the amount called for in the recipe.
This dessert was so delicious and easy! Need to make this again!
I have a lot of bananas these days and making this pie is an awesome idea. My family loved it!
Such a perfect easy and delicious summer dessert! My kids loved it!