This Easy Banana Cream Pie is a game-changer! With its no-bake simplicity and quick 10-minute prep time, it’s my absolute favorite. The graham cracker crust provides a sturdy base, while ripe bananas bring sweet flavor. Effortless preparation, same great taste—perfect for any occasion!

If you want more decadent desserts that are going to wow your friends and family, take a peek at the recipes for my creamy lemon lush, gooey upside-down German chocolate cake, or pina colada dessert bars.

slice of no-bake banana cream pie with fresh bananas

Why We Love No Bake Banana Cream Pie

  • No-bake simplicity: There’s no stovetop or oven heating necessary for this no-bake dessert. Just mix and fill the crust and the refrigerator will do the rest of the work! 
  • Effortless preparation: With easy-to-find ingredients and simple instructions, anyone can whip up this make-ahead banana cream pie with ease.
  • Creamy texture: Instant pudding creates a smooth and luscious filling that melts in your mouth with every bite.
  • Bursting with flavor: Ripe bananas infuse the pie with their natural sweetness, enhancing the classic taste of banana cream pie.
ingredients for no-bake pie on a counter

How To Make The Best No-Bake Banana Cream Pie

Making an irresistible dessert doesn’t get much easier than this easy banana pudding no-bake pie. This may be the best banana cream pie you’ve ever had.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Use a wire whisk to combine the milk, pudding mix, and vanilla. Allow the mixture to thicken. 
  2. Gently fold in thawed whipped topping.
  3. Transfer half of the mixture to the pie crust, spreading evenly. 
  4. Place banana slices on top before spreading the rest of the pudding mixture over the top. 
  5. Spoon the remaining whipped topping over the pie and chill in the refrigerator for several hours. 
  6. When ready to serve, garnish with fresh banana slices and/or vanilla wafer crumbles on top of the pie
A serving of no-bake banana cream pie
banana pudding pie with a serving removed


Since this dessert contains dairy, be sure to always keep it refrigerated when not serving.


This pie can be refrigerated and safely served for 5-7 days but it’s really at its best in the first 3 days after it’s made. Keep it tightly covered or in an airtight container.


This pie is a winner for freezing, but you might want to skip adding the top layer of whipped topping or garnishes to make it easier to store and better when it’s thawed. Just wrap it with a piece of plastic wrap before covering in aluminum foil. It will last for up to 3 months.

Recipe FAQs

How do you keep bananas from turning brown in banana cream pie

The best way to keep bananas from turning brown in a banana cream pie is to ensure that they are covered with other ingredients (like the filling) to prevent them from oxidizing. You can also spritz the slices with lemon juice to prevent browning.

How do you keep banana cream pie from getting watery?

Choosing a milk with a higher fat content will ensure that your instant pudding thickens. Whole milk will give the best results, but I have used 2% when in a bind. If you only have a lower fat milk, you could replace half the milk in the recipe with heavy whipping cream + your milk.

One other tip to avoid runny consistency, once the pudding starts to thicken, stop stirring.

Is banana cream pie made of pudding?

Yes, banana cream pie incorporates pudding for the filling combined with a layer of whipped topping and fresh banana slices in graham cracker or pastry pie crust.

Slice of easy banana pudding pie with a bite on a fork

Easy Banana Cream Pie Recipe Variations + Additions

  • If you want to put a little more effort in to it, you can use a baked pastry pie crust instead of a graham cracker crust. I usually pick up the refrigerated pie crust and follow their directions for one-crust baked for a pudding pie. Or make a graham cracker crust or pastry pie crust from scratch.
  • Elevate a store-bought crust in the tinfoil pan by lining the edge of the pan with vanilla wafers to make it look more like a homemade special dessert.
  • Substitute other flavors of instant pudding mix, like chocolate, butterscotch, or add more banana flavor with instant banana pudding.

When it comes to quick desserts, this Easy Banana Cream Pie recipe checks all the boxes! Simple ingredients are all you need to achieve that classic taste without the work.

banana pudding pie on a fork
Slice of easy banana pudding pie with a bite on a fork

Easy Banana Cream Pie- Quick No-Bake Recipe

Yield: 8 servings
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes

When it comes to quick desserts, this Easy Banana Cream Pie recipe checks all the boxes! Simple ingredients are all you need to achieve that classic taste without the work.


  • 1 cup cold whole milk
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • ½ teaspoon vanilla extract
  • 12 ounces frozen whipped topping (CoolWhip), thawed, divided *see notes
  • 1 (9 or 10-inch) graham cracker crust (storebought or homemade)
  • 2 medium bananas, sliced (perfectly ripe, yellow bananas and/or ripe with some brown spots)
  • Optional garnish: banana slices and/or crushed Nilla Wafers


  1. Using a large mixing bowl and a wire whisk combine milk, pudding mix and vanilla extract for 2 minutes. Allow the mixture to sit and thicken for 5 minutes.
  2. Using a rubber spatula fold in 8 ounces of thawed whipped topping. Careful not to over-stir or the mixture can become runny.
  3. Pour half the pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with 4 ounces of whipped topping and refrigerate until set (about 4 hours) Refrigerate until serving. If desired, garnish with additional banana slices and/or crushed vanilla wafers before serving.



  • be sure to use INSTANT pudding mix
  • this pie is best when it's nice and cold. I recommend refrigerating it for at least a few hours before serving
  • You will get the best results with high-fat milk, such as whole milk - 2% has worked when I'm in a bind. I do NOT recommend 1% or skim milk.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 93mgCarbohydrates: 28gFiber: 1gSugar: 18gProtein: 3g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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