Banana Pudding Pie (No Bake)

Old Fashioned Banana Pudding Pie is a dessert that stirs memories and warm feelings in anyone who indulges in a slice. This creamy, luscious pie, filled with layers of velvety banana pudding and fresh bananas, is cradled in a buttery shortbread crust. What makes this pie truly special is its no-bake nature, allowing you to whip it up without ever turning on the oven. It’s a dish that embodies comfort and nostalgia, often reminding many of sunny days spent with family, laughing and sharing stories over dessert.

I can still remember the first time I had banana pudding pie—it was at a family gathering and instantly became one of my favorites. The delightful combination of pudding, ripe bananas, and that irresistible crust was unlike anything else! Not only is this Banana Pudding Pie (No Bake) incredibly easy to prepare, but it also requires ingredients you likely already have at home. Plus, it’s a perfect dessert to serve on warm afternoons or during festive celebrations, ensuring everyone leaves the table smiling.

How to Make Banana Pudding Pie (No Bake)

1. Prepare the Crust: Follow the recipe directions for your shortbread crust. If you’re using a store-bought version, simply place it in the pie dish and chill it while you prepare the filling.

2. Cook the Pudding: In a medium saucepan, whisk together ⅔ cup granulated sugar, ¼ cup cornstarch, and ½ teaspoon salt. Gradually whisk in 2 cups milk. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, and let cool to room temperature. Once cool, chill in the refrigerator for at least 4 hours.

3. Make the Whipped Cream: In a mixing bowl, beat the remaining ¼ cup granulated sugar with 4 ounces of softened cream cheese until smooth, scraping down the bowl as needed. Slowly add 1 cup of cold heavy whipping cream and 1 teaspoon vanilla, and beat on high speed until stiff peaks form—this should take a couple of minutes with a stand mixer or longer with a hand mixer.

4. Combine the Pudding and Whipped Cream: Gently fold ¾ cup of the whipped cream into the pudding mixture until fully incorporated and smooth.

5. Layer the Pie: Slice the bananas, and create a single layer of sliced banana at the bottom of the chilled crust. Spoon half of the pudding mixture over the bananas, followed by another layer of bananas, and then the remaining pudding. Top with the remaining whipped cream, garnish with an extra banana slice, and sprinkle with crumbled cookies for an elegant touch. Chill for 1-2 hours before serving to set.

6. Serve: For the freshest taste, enjoy your pie the same day it is made. If you prepare the pudding and crust the day before, wait to assemble the whipped cream and pie until it’s time to serve.

Storing & Reheating

To keep your Banana Pudding Pie fresh, store it covered in the refrigerator for up to 2 days. If you have leftovers, wrap individual slices in plastic wrap and refrigerate. Unfortunately, this pie doesn’t hold up well in the freezer due to the bananas, but if you must freeze, consume within a month. To refresh, simply let the pie thaw in the refrigerator overnight before serving.

With layers of creamy pudding, perfectly ripe bananas, and a crunchy crust, this delightful Banana Pudding Pie (No Bake) stands out as a vibrant celebration of textures and flavors. Whether you’re hosting a summer barbecue, in need of a pick-me-up, or just satisfying that sweet tooth, this dessert is sure to impress.

Recipe FAQs

Can I use a different type of crust?

Absolutely! While the shortbread crust gives a delicious buttery flavor, you can easily use a graham cracker crust or even a gluten-free option if you prefer.

How do I prevent the bananas from browning?

To keep the bananas looking fresh, consider tossing them with a bit of lemon juice before layering them in the pie. This will help preserve their color.

Can this pie be made dairy-free?

Yes! Substitute the milk with almond or coconut milk, the heavy cream with coconut cream, and the cream cheese with a dairy-free cheese alternative.

How long does the pie last in the fridge?

The pie is best enjoyed within 1-2 days for the freshest taste, but it can be kept in the fridge for up to 3 days, though the texture might change slightly.

Embrace summer afternoons and sweet moments with this Banana Pudding Pie; it’s a classic that invites everyone to gather and savor every last bite!

Banana Pudding Pie (No Bake)

Recipe Author: Elise

This Banana Pudding Pie is a delightful fusion of creamy pudding, fresh bananas, and a buttery shortbread crust. It’s an effortless dessert that promises to satisfy every sweet tooth, perfect for gatherings or a simple treat at home.

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• Prep Time 30 minutes
• Cook Time 10 minutes
• Yield 10 servings 1x

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 directions and chill until the filling is ready. Alternatively, use a store-bought crust.
2. In a medium saucepan, combine ⅔ cup of sugar, cornstarch, and salt. Whisk in the milk and place over medium-low heat, stirring constantly until it thickens and nearly boils, about 5-7 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. Transfer to a heat-safe bowl to cool before chilling for at least 4 hours.
3. To make the whipped cream, beat ¼ cup of granulated sugar with cream cheese until smooth. Gradually add cold heavy whipping cream and 1 teaspoon of vanilla, beating on high speed until stiff peaks form.
4. Fold ¾ cup of the whipped cream into the prepared pudding mixture.
5. Slice the bananas and arrange a layer in the bottom of the prepared crust. Add half of the pudding mixture, followed by another layer of bananas and the remaining pudding. Top with the rest of the whipped cream and garnish with a banana slice and crumbled cookies.
6. Refrigerate for at least 1-2 hours before serving. For best results, assemble the pie the same day it is served.

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Notes

This dessert is best enjoyed fresh but can have the pudding and crust made a day ahead of time.
To ensure maximum freshness, add the whipped cream just before serving to retain its fluffiness.
Use ripe bananas for the best flavor and texture.

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Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 17g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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