Banana Pudding Pie (or banana cream pie) is a classic dessert. This no-bake variation is so easy and uses just 4 ingredients and 5 minutes prep.
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Traditional banana cream pie requires cooking a custard or pudding and baking a pie crust. We’ve taken out all the hassle without sacrificing flavor!
The great thing about this recipe is that you don’t have to turn on your oven to make the pie. It’s a great summer dessert that only requires a bowl and a rubber scraper or whisk. With simple ingredients and no cooking, it’s easy enough that the kids can help make it.
Banana Cream Pudding Mix: You’ll need one (3.4 ounce) box of Instant Banana Cream pudding mix. If you would like to make a sugar-free version, feel free to use a 1.3-1.5 ounce box Sugar-Free Banana pudding mix.
Sweetened Condensed Milk: Sweetened condensed milk can be found in the baking aisle of your grocery store and you’ll need one (14 ounce) can. You can make this recipe with 1 1/2 cups cold milk in a pinch.
Whipped Topping: You will want to use the tub of whipped topping found in the freezer section of your grocery store, not the bottle of whipped topping spray. You’ll need one (8 ounce) tub. Feel free to use the light variety for a lower calorie, lower sugar version. Allow the whipped topping to thaw in the fridge overnight or at room temperature for an hour before assembling this recipe.
Graham Cracker Crust: I love the convenience of store-bought graham cracker crust. The tin comes with a lid attached that works perfectly for storing your banana pudding pie. If you would like to make your crust from scratch, Sally at Sally’s Baking Addiction has a great recipe here.
- Large Mixing Bowl
- Rubber Scraper
- Whisk (optional)
Because this recipe has just a few ingredients, it is really easy to change up the flavor just by changing the flavor of the instant pudding mix. I recommend chocolate, pistachio or lemon.
Beyond swapping the pudding mix flavor, you can also top with different fruits, chocolate shavings, or cookie crumbs. And as previously mentioned, you can use sugar-free or light versions of instant pudding mix and whipped topping for a lighter or lower sugar version with no other changes to the recipe.
Lastly, you can bake and cool a pastry crust instead of using graham cracker crust. Bake as directed on the package for a store-bought pastry crust or use this recipe from Jen at CincyShopper.
More No Bake Desserts
FAQs and Tips
Do I need to cook this banana pudding pie? Nope! 🙂 The pie sets in the fridge from a combination of instant pudding mix, whipped topping and sweetened condensed milk.
Can I use a frozen pie crust? Absolutely! Just make sure that you bake the pie crust and allow it to cool completely. I will say that I prefer the graham cracker crust for this recipe, though.
How do I store leftovers? Cover and store your leftover pie in the fridge for up to 2 days.
Can I freeze it? For freezing, I recommend freezing in individual slices. That way you don’t have to defrost the whole pie for a slice. Slice the pie and place the slices on a cookie sheet. Flash freeze them for one hour. Then, wrap them in parchment paper or plastic wrap and store in a freezer bag. They will keep in the freezer for up to 2 months. When ready for a slice, allow to thaw on a plate a room temperature for 20-30 minutes.
- 1 (8 ounce) container whipped topping
- 1( 14 ounce) can sweetened condensed milk
- 1 (3.4 ounce) box instant banana cream pie pudding mix
- 1 prepared graham cracker crust
- banana slices, optional
- In a large bowl, combine whipped topping and sweetened condensed milk. Fold the ingredients together to avoid deflating the whipped topping.
- Add the banana cream pie pudding mix and stir well until completely combined.
- Pour the mixture into your prepared crust. Smooth the top.
- Cover and refrigerate for 4 hours or overnight.
- When ready to serve, top with sliced bananas.
You can easily change the flavor of the pie by using different flavors pudding mix. Just make sure it is a 3.4 ounce box of instant pudding mix (or 1.3-1.5 ounce box sugar-free pudding mix).
To store leftovers, cover and keep in the fridge for up to 2 days. To freeze, flash freeze individual slices for 1 hour. Wrap in parchment paper or plastic wrap and store in a gallon size freezer bag for up to 2 months.
You can use a homemade or store-bought graham cracker crust or you can blind bake a pastry crust. Allow it to cool completely before adding your filling.
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Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 164mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 2g