Full disclosure: I am not a pie person, and artificial banana flavoring is usually a hard pass for me. I'm way more of a Chocolate Chip Banana Bread or Banana Mango Smoothie kind of mom. But someone kept raving about banana cream pie and I finally caved, this one completely won me over. Even as a banana skeptic, I couldn't stop eating it.
The secret is the layers. This isn't just pudding poured into a crust. You're building four distinct layers, a pudding base, fresh sliced bananas, more pudding on top of that, and then a lighter Cool Whip and pudding mixture spread over everything. It takes maybe 10 minutes of actual work, but it needs at least 4 hours in the fridge to firm up before you can slice it cleanly. Plan ahead and you'll be a dessert hero. Try to rush it and you'll have a delicious but very messy situation on your hands.
This is part of my whole no bake pudding pie lineup; chocolate, vanilla, lemon, butterscotch, and pistachio pudding pie. Same easy method every time, just pick your flavor.
Ingredients
- Banana cream instant pudding mix: I've tested this with Jell-O instant banana cream pudding in the 3.4 oz size. Vanilla pudding works great here too if you want a softer banana flavor, the fresh banana slices do plenty of heavy lifting on their own. Make sure the box says instant, not "cook & serve."
- Fresh bananas: Ripe but still firm. Yellow skins with just a few brown spots is the sweet spot. They should be sweet enough to taste great but firm enough to slice cleanly and hold their shape inside the pie. Save the super ripe, mushy ones for your next pineapple banana smoothie.
- Whole milk: Use dairy milk for the best set. Any dairy variety works fine.
- Cool Whip: This gets folded with the reserved pudding to create the lighter top layer. Thaw it on the counter for easier measuring and the store brand works just as well as name brand here.
- Graham cracker crust: Store-bought is what I use most of the time. You can also make your own using the same method from my 7-layer bars. Crushed graham crackers and melted butter pressed into a pie pan.
The Four Layer Build
This is what makes this pie worth making over a basic banana pudding. Here's how the layers stack up before it goes into the fridge:
- Layer 1: A thin base of pudding spread across the bottom of the crust. This acts as a barrier that keeps the crust from going soggy.
- Layer 2: Fresh sliced bananas laid directly on top of that pudding base.
- Layer 3: The rest of the pudding poured over the banana slices, sealing them in.
- Layer 4: The Cool Whip folded with reserved pudding, spread on top as a lighter, fluffier crown.
Four layers, one bowl, about 10 minutes of work. The fridge does the rest.
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.
Fun variations to try
- Crushed vanilla wafers, extra banana slices, a dusting of cinnamon, or mini chocolate chips all make great toppings.
- For a fun individual serving option, layer crushed Nilla wafers and the banana pudding filling in a mason jar. Pop the lid on and refrigerate until ready to serve. These are great for parties or packed lunches.
- Swap the graham cracker crust for a chocolate cookie crust if you want to lean into a chocolate-banana situation. Highly recommend.
- Not a banana fan but love the method? Try chocolate pudding pie with an Oreo crust or vanilla pudding pie as your starting point.
Storing Leftovers
Cover the pie loosely with plastic wrap and keep it in the fridge for up to 3 days. The bananas inside will start to soften after day one. Still totally delicious, just a different texture. Don't freeze it, the texture won't survive.
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!
Marni Katz says
Banana cream pie made super easy! I love the no bake option!