Go Back

No-Bake Banana Pudding Pie - Creamy, Comforting, and Easy

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 2 cups crushed vanilla wafers (about 60 wafers) or graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for extra sweetness)
  • Pinch of salt
  • Filling: 2 large ripe bananas (yellow with small brown speckles), sliced
  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 cup heavy cream, cold
  • 1/3 cup sweetened condensed milk (for richness and body)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Topping: 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra banana slices or crushed vanilla wafers for garnish

Method
 

  1. Make the crust. In a bowl, stir together crushed wafers, melted butter, sugar, and a pinch of salt until the texture resembles wet sand. Press firmly into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to compact it well. Chill for 20 minutes to set.
  2. Whip the cream for the filling. In a cold bowl, whip 1 cup heavy cream to medium peaks. Set aside in the fridge. This will lighten the pudding and keep the filling airy.
  3. Prepare the pudding base. In a large bowl, whisk instant pudding mixes with 2 cups cold milk for about 2 minutes until thick. Whisk in sweetened condensed milk, vanilla, and a pinch of salt until smooth.
  4. Fold in the whipped cream. Gently fold the whipped cream into the pudding mixture until no streaks remain. Don’t overmix. You want it fluffy and smooth.
  5. Layer the bananas. Line the chilled crust with sliced bananas. If you like extra crunch, add a handful of crushed wafers over the bananas.
  6. Fill the pie. Spoon the pudding mixture into the crust and smooth the top with a spatula. Tap the pie dish gently on the counter to release air pockets.
  7. Chill. Cover and refrigerate for at least 4 hours, preferably overnight, until the pie is fully set and sliceable.
  8. Make the whipped topping. Whip 1 cup heavy cream with powdered sugar and vanilla to soft-medium peaks. Spread or pipe over the chilled pie.
  9. Garnish and serve. Top with fresh banana slices just before serving and a sprinkle of crushed wafers for texture. Slice with a sharp knife and serve cold.