So here’s the deal, I’m not really a pie girl, and artificial banana flavoring? Usually a hard pass. I’m way more of a Banana Bread or Banana Mango Smoothie kinda mom. But someone I know kept raving about banana cream pie, and I finally caved. Turns out, this 5-Ingredient No Bake Banana Cream Pudding Pie is the easiest, creamiest surprise hit, even for banana skeptics like me.
This no bake pudding pie follows the same easy-peasy method I use in my citrusy lemon pudding pie and crowd-pleasing butterscotch pudding pie. It’s one of those recipes that works for just about any flavor craving or last-minute dessert emergency. I love how I can use the same few ingredients and still get totally different (but equally delicious) results. It takes just minutes to throw together and best of all, chills in the fridge until you’re ready to serve.
Ingredients
- Banana Cream pudding mix: You can use this flavor for an extra banana punch, but vanilla pudding would work just as well. Be sure to use the instant pudding mix, not the one you need to cook on the stove. I used the 3.4oz size when recipe testing.
- Bananas: Use ripe bananas, but not mushy or overripe. Save those for making smoothies.
- Whole milk: Feel free to sub whatever dairy milk you have in the fridge.
- Graham cracker crust: In a pinch, use a baked and cooled regular pie crust or make your own graham cracker crust like I do for my 7-layer bars.
- Cool Whip: Makes the pie extra light and fluffy, and gives it that classic no-bake pie texture everyone loves.
🆘 For best results:
DO NOT use plant-based milks. The instant pudding will not set properly and you’ll be left with a liquidy mess.
Step-by-step directions
Mix banana pudding and milk in a large mixing bowl. Whisk for at least 2 minutes until the pudding thickens. Take out ½ cup of the pudding.
Pour half of the pudding mix into the pie crust, then add a layer of sliced bananas. Pour the remaining pudding on top of the banana layer.
Fold the ½ cup reserved pudding into the Cool Whip and gently spread it on top of the layered pie.
Refrigerate the pie for at least 4 hours, or overnight, to help it firm up and make slicing easier.
Pro Tips
- Use ripe but firm bananas: Bananas with yellow skins and a few brown spots are sweet but still firm enough to slice and hold their shape.
- Ensure proper pudding consistency: Whisk the pudding mix with cold milk for a solid 2 minutes. It should be starting to thicken before pouring into the crust.
- Layer smart: Start with a thin layer of pudding in the crust before adding banana slices. It acts like a barrier and helps keep the crust from getting soggy.
Fun Variations to Try
- Add a topping: Crushed vanilla wafers, additional banana slices, a dusting of cinnamon or even mini chocolate chips work great as a delicious garnish.
- Banana cream pie in a jar: Crush up Nilla wafers and put them at the bottom of a mason jar, then layer the banana pudding pie filling as directed. Pop the lid on and refrigerate until ready to serve.
- Change the pudding flavors: You can make pudding pie with lots of flavor combinations. For your chocolate lovers, try chocolate pudding pie with an Oreo crust. For those who like to keep it a bit tamer, try my OG vanilla pudding pie, the options are endless.
- Customize the crust: Swap out the graham cracker crust for something fun like a sugar cookie pie crust or a chocolate pie crust different twist.
Storage Tips
Keep your banana cream pudding pie chilled in the fridge until you're ready to serve. Got leftovers? Just cover the pie with plastic wrap and stick it back in the fridge, or scoop slices into an airtight container. Bonus points if you tape a fork on top, no judgment here if you sneak bites straight from the fridge.
More Easy Desserts to Try
📖 Recipe
5-Ingredient No Bake Banana Cream Pudding Pie
Ingredients
- 2 boxes banana cream instant pudding mix (3.4 oz)
- 3 cups whole milk
- 1 ½ cups Cool Whip (thawed)
- 2 bananas (sliced)
- 1 graham cracker crust (9-inch)
Instructions
- In a large mixing bowl, whisk together the banana cream pudding mix and cold milk for 2 minutes, until thickened. Reserve ½ cup of the pudding.
- Pour half of the remaining pudding into the graham cracker crust. Add a layer of sliced bananas on top of the pudding.
- Then, pour the remaining pudding over the banana slices and spread evenly.
- Fold the reserved ½ cup pudding into the Cool Whip, then gently spread over the top of the pie.
- Refrigerate the pie for at least 4 hours, or overnight, before serving.
Notes
- Use ripe but firm bananas to avoid mushiness.
- Avoid plant-based milk, your pudding won’t set properly.
- For a fun twist, swap the graham cracker crust with crushed Nilla wafers or Oreos!
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