Banana Cream Pie {No Bake}

Classic, old-fashioned, easy banana cream pie recipe, homemade with simple ingredients. No bake graham cracker crust is filled with fresh bananas, banana pudding, whipped cream, vanilla wafers and caramel sauce.

Looking to go bananas over a fresh, simplistic, and delectable dessert? This pie is sure to satisfy your sweet tooth and impress your guests with minimal hassle. If you love this pie and can’t get enough bananas, be sure to check out these easy Ripe Banana Recipes for future!

Easy No Bake Banana Cream Pie on Gray Background

How to make easy banana cream pie recipe with graham cracker crust?

  1. Make pie filling – By mixing together banana pudding mix, milk until thickened.
  2. Fold in Cool Whip – Very gently.
  3. Add bananas Stir them into the creamy mixture. 
  4. Pour mixture- In prepared graham cracker pie crust.
  5. Chill in the fridge – Until filling is firm.
  6. Add toppings –This includes whipped cream, few banana slices, Nilla wafers, caramel sauce.

Cream pie filling

This filling is composed of banana pudding with whipped cream folded in to create lightness. It’s no bake and very creamy but requires chilling to become firm. This filling can be homemade from scratch like this Homemade Banana Pudding or it can be store-bought.

Easy No Bake Summer Pie on Gray Background- Overhead Shot

Pie toppings

Pie Fillings– For a berry twist, add spoonfuls of Blueberry Pie Filling or Raspberry Pie Filling.

Whipped cream- Can be homemade or store-bought.

Ice cream– Few scoops of vanilla ice cream would be delicious.

Frostings– Try any of these: Caramel Frosting or Marshmallow Frosting.

Nutella– You can drizzle some warm Nutella or try this Nutella Syrup!

Nut butter– Try peanut butter, cashew butter, almond butter, or sunflower butter. Just warm it and drizzle it on top.

Nuts– Toasted or Candied Nuts, pecans walnuts, or even cashews, or peanuts are all yummy additions.

Add other fruits– I used sliced bananas but you can also add fresh strawberries or blueberries.

Jams and preserves– Warm it slightly and drizzle on top. Try blueberry, blackberry, or raspberry or this amazing Homemade Strawberry Jam or even this Lemon Curd.

Coconut- Shredded coconut is best. Toasted is even better!

How to keep your bananas from turning brown in pie?

For starters, be sure to start off with firm, freshly-ripe bananas. If they are too ripe, they are likely to brown much faster. Be sure to cover the bananas completely with the cream layer. Bananas exposed to air will brown much faster. Slice bananas just before using. The longer they sit, the more likely they are to brown because of the oxidation process.

Why is my banana cream pie so runny? How to fix a runny pie? How to thicken filling?

Undercooked pudding is the most common reason your pie is runny, which is typically the case with baked pies. For no bake pies, make sure the ingredients were measured carefully with measuring cups and spoons. Also, make sure that enough flour, cornstarch, or tapioca was added. Furthermore, to avoid soupy, runny filling, make sure to use full fat ingredients because they are high in fat content and thicker. Also, be sure to chill to firm it even further. Don’t be alarmed by the 3 hour wait time in the recipe below. Just stay patient. It’s worth it!

Easy Homemade Banana Pudding Pie With One Slice Removed

Variations for best no bake banana pudding pie

Try another crust- Use a classic Flaky Butter Pie Crust. It must be pre-baked. You can also consider an Oreo Pie Crust to satisfy those chocolate cravings! 

Chocolate banana pie– Add a chocolate cookie crust and top off with a drizzle of Chocolate Ganache and sprinkle lots of mini chocolate chips or chocolate shavings.

Add meringue topping – Meringue is a type of dessert or candy traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

Use vanilla wafers instead of graham crackers – It’s a great tasting substitute and easy to pull off for the crust.

Custard Filling vs. Pudding Filling – Pudding is a sweetened milk or cream-based mixture, thickened with a gelatinized starch (usually cornstarch or flour) that’s cooked on the stove. Custards are milk or cream-based and are typically firmer than pudding and thickened with a lot of egg yolks. Use whichever you prefer!

Add nuts- Mix in some roughly chopped pecans or walnuts in the pie filling.

Add white chocolate- Mix in some mini white chocolate chips or butterscotch chips in the filling.

Consider mixing in some berries- Such as raspberries, strawberries, blueberries, cherries, or even blackberries.

Try adding some extracts and zests- Almond, maple, lemon, orange are all great choices.

Add some shredded coconut– This makes it slightly chewy but adds a lovely flavor and aroma.

Slice of No Bake Banana Pie With Graham Cracker Crust on Gray Background

Tips and Techniques

Why use room temperature ingredients? Because it helps the pie have a fluffier texture and also the ingredients blend together better.

Why is my pie runny? It probably wasn’t chilled for long enough. Always be patient with wait times. Also, measurements for ingredients (especially cornstarch) may not have been done accurately. Don’t eyeball anything.

Can I use a store-bought graham cracker crust? Yes, this is a great way to save time and is so convenient.

Cool Whip substitute? Homemade whipped cream is a good alternative but I do believe that Cool Whip helps hold the pie filling together much better and firmly.

Why do we fold whipped cream? This is because we can avoid losing the air that adds lift and lightness to the final product. To fold effectively, always make sure to add your lighter ingredients (Cool Whip) to your heavier mixture (Pudding mix/milk) starting from the center of the bowl. Then, scrape along the bottom of the bowl towards you, rotate, repeat, and avoid aggressive stirring! Once it’s folded, pour into the crust and spread evenly with a spatula. 

Use full fat ingredients– For maximum richness and creaminess.


Refrigerate– Leftovers can be sealed in a container in the fridge for up to 3 days.

Freeze– Leftovers can be stored in a sealed container for up to 1 month without toppings. When you are ready to enjoy it, let it thaw in fridge and add toppings, as per instructions below.

More banana desserts

Easy No Bake Banana Cream Pie on Gray Background
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Easy Banana Cream Pie

Prep Time: 10 minutes
Chill time: 3 hours
Total Time: 3 hours 10 minutes
Easy banana cream pie recipe, homemade with simple ingredients. No bake graham cracker crust is filled with fresh bananas, banana pudding, whipped cream, vanilla wafers and caramel sauce.
Yield: 8 Slices


  • 1 box Instant banana cream pudding mix, 5.1 oz. box
  • 2 cups Milk, Whole, Cold
  • 1 container Cool Whip, 8 oz. container, Full fat
  • 1 cup Bananas, Sliced, Equivalent to 2 medium size bananas
  • 1 Graham cracker pie crust, 9 inch, Can be store-bought too
  • 1 cup Whipped cream, For topping
  • 1 Banana, Sliced, For topping
  • 1/4 cup Nilla wafers, Roughly chopped, For topping
  • 1/4 cup Caramel sauce, For topping


  • In a medium-size mixing bowl, add pudding mix, milk and whisk for 2-3 minutes until it's thickened.
  • Add Cool Whip and gently fold it into the banana pudding.
  • Add bananas and stir it into the creamy mixture.
  • Pour mixture in a prepared graham cracker pie crust and spread it evenly with a spatula.
  • Chill in fridge for about 3 hours to firm up the filling even further.
  • Prior to serving, use a spatula to spread whipped cream on top.
  • Then, stick a few banana slices, sprinkle Nilla wafers and drizzle caramel sauce.
  • Serve immediately and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 269kcal, Carbohydrates: 39g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 186mg, Potassium: 275mg, Fiber: 2g, Sugar: 17g, Vitamin A: 228IU, Vitamin C: 3mg, Calcium: 119mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 269
Author: Abeer Rizvi

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