If you are a banana cream pie lover, then today is your lucky day! I am a big fan of pies, but to be honest, I almost never actually make them at home—it just always seems like so much work!
I did, however, make this no-bake banana cream pie as I wanted to see how easy it felt compared to making a pie from scratch (and if it would be as good!), and I have to say, it was so easy and so delicious that I’m totally sold on the no-bake pie idea!
You’ll have to bake that crust and let it cool completely first, so technically it won’t be a no-bake pie anymore, but it’s still a good option if you don’t love a graham cracker crust.
I’m not a Cool Whip person myself, but if that’s your jam and/or you don’t feel like whipping up fresh whipped cream, you can totally sub in a whipped topping like that for your pie.
It really surprised me that something that good and polished looking came out of such little effort and it’s totally something I would make for a gathering or a dinner now that I know how quick, easy, and delicious it is.
Also, if you don’t love the look of the tin foil that a ready-made crust comes in, you can always pop the whole thing into a cute pie pan like mine and use a gold pie server, making it look more official instantly.
Maybe some pretty dessert plates as well?? Are you a fan of the no-bake pie yet? If so, what’s your favorite to make? xo. Laura
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- 1 pie crust (graham cracker for super easy or a pie shell you bake for an extra step)
- 2 cups milk (cold)
- 1 box instant banana cream pudding (3.4 ounce)
- ½ teaspoon vanilla extract
- 2 cups whipping cream (measure out 2 cups then whip) you can also use Cool Whip if you prefer the taste of that)
- Nilla Wafer cookies
- 2 bananas (ripe )
- mixer or hand blender
- Take your pie crust and line the bottom with sliced bananas (should take about one banana to cover bottom).
- Pour 2 cups of whipping cream into a bowl and beat on high with a hand mixer (or mix in standing mixer) until soft peaks form when you pull up a paddle. Set aside.
- Pour your pudding mix into a bowl and add the milk and vanilla. Whisk to combine for 2 minutes and then fold in 1 1/2 cups of your whipped cream gently until combined.
- Pour the pudding mixture over the layer of bananas in the pie crust and smooth the top with a spatula.
- Gently add the rest of the whipped cream to the top of the pie and spread out to cover the top of the pie.
- Stick Nilla Wafers all around the edge of the pie.
- Place in fridge for 2 hours to fully set. Decorate with fresh bananas right before serving and enjoy!
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.