No Bake, Pies & Tarts

15 Minute Banana Cream Pie (No Bake)

4.73 from 36 votes
15 minutes is all you need to make my Banana Cream Pie — with fresh bananas, light-as-air whipped cream, and a vanilla cookie crust.
No Bake Banana Cream Pie

Hi Bold Bakers!

As you all know, I’m all about making things that seem complicated… simple. I have a whole series based on taking my favorite classics and making them in a matter of minutes! We’ve done 10 Minute Tiramisu, 10 Minute Key Lime Pie and now we created a 15 Minute Banana Cream Pie! This no-bake wonder features a vanilla cookie crust, freshly sliced banana, and a rich homemade pudding! Even I’m surprised we didn’t come up with this recipe sooner because this pie is going to blow you away!

How Do You Thicken Banana Cream Pie?

Instead of using a store-bought pudding mix, also known as custard, I make my own from scratch. All-purpose flour combined with egg yolks, cooked gently in the homemade pudding mix will thicken it right up! If you are gluten-free and cannot have wheat-based flour you can use gluten-free all-purpose flour or cornstarch if you prefer.

What Kind of Pie Crust Should I Use for Banana Cream Pie?

To make the crust of this pie I use classic vanilla wafers. In America these are called “Nilla Wafers,” but any vanilla or neutral-flavored cookie will work perfectly. Simply grind the cookies into crumbs in your food processor or by hand, then combine with the melted butter. This mix will easily be pressed into your pie tin, creating a super tasty no-bake pie crust!

No Bake Banana Cream Pie topped with Bananas.

Can Banana Cream Pie Be Dairy-Free?

If you don’t eat dairy, no worries, you can make the pudding with almond, soy, oat or coconut milk. This may change the flavor just slightly but it will still be rich and thick! Either my recipe for Homemade Almond Milk or Coconut Milk will work really well in this recipe.

How Do You Store Banana Cream Pie?

Since my pie is designed to set in the fridge, cover it and keep it in the fridge for later, too.

How Long Does Banana Cream Pie Last?

Because of the bananas turning brown I recommend you eat it within 24 hours of assembly. However, you can make the pudding and crust up to 2 days in advance and assemble the pie when ready to serve.

A slice of my Banana Cream Pie Recipe.

Tips and Tricks to Making 15-Minute Banana Cream pie:

  • Feel free to use any vanilla or plain cookie
  • To make the cookie crumbs without a machine use a large plastic bag and a rolling pin or heavy bottle to crush them
  • Make the crust up to 2 days in advance
  • Make pudding up to 2 days in advance
  • Top the pie right before serving to ensure the bananas do not begin to turn brown

Get More No-Bake Pies!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

15 Minute Banana Cream Pie Recipe

4.73 from 36 votes
15 minutes is all you need to make my Banana Cream Pie recipe — with fresh bananas, light-as-air whipped cream, and a vanilla cookie crust. You certainly don't need an oven!
Author: Gemma Stafford
Servings: 8 slices
Prep Time 15 mins
Total Time 15 mins
15 minutes is all you need to make my Banana Cream Pie recipe — with fresh bananas, light-as-air whipped cream, and a vanilla cookie crust. You certainly don't need an oven!
Author: Gemma Stafford
Servings: 8 slices

Ingredients

For the pudding filling:

  • 3 cups (24floz/675ml) whole milk
  • 3/4 cup (6 oz/170g) sugar
  • 1/3 cup (1½oz/43g) flour
  • 3 egg yolks*, lightly whisked
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons (1oz/28g) butter
  • 2 bananas, medium, sliced into 1/4 inch thick rounds
  • 1 cup (8floz/225ml) cream, whipped

For the vanilla cookie crust:

  • 3/4 cup (6oz/170g) butter, melted
  • 2 cups (6oz/170g) vanilla cookie crumbs (Nila Wafers)

Instructions

To make the pudding filling:

  • In a medium sauce pan, over medium heat combine the flour and the sugar. Slowly stream in the milk while whisking constantly to ensure the sugar and flour dissolve into the milk.
  • Continue to whisk constantly over medium heat until the mixture starts to thicken, about 5 minutes. 
  • Once the mixture has thickened, take a bit of the hot milk mixture and slowly stream it into the egg yolks while whisking vigorously. This is called" tempering" the eggs and will help bring them up to temperature so they do not scramble when being added into the hot milk. Temper the eggs a few more time with the hot milk mixture then add the egg yolks into the milk.
  • Continue to cook the pudding mixture until it is very thick, another 4-5 minutes, whisking as you go. 
  • Remove the pudding from the heat and whisk in the vanilla, salt, and butter. Set aside to cool down. 

To make the vanilla cookie crust:

  • First prepare a 9-inch cake or pie pan by generously buttering it and lining with 2-3 layers of cling wrap, leaving some excess hanging over the sides of the tin. This will help you lift the finished pie out of the tin once ready to serve. 
  • To make your crust: Combine the cookie crumbs and the melted butter in a large bowl. Mix until you've reached the texture of wet sand.
  • Transfer the crust mixture into the prepared tin. Using your fingers, press the crust mixture into one even layer along the bottom and sides of the tin. Place the crust in the fridge to set while you make the filling. 

To assemble the pie:

  • Remove the crust from the fridge and cover the bottom of the crust with two layers of freshly sliced banana.
  • Pour the pudding mixture on top of the layer of bananas, filling the pie to the top. Smooth the top with a spatula. 
  • Chill the pie for a minimum of 4-5 hours for the pudding to set firm. 
  • When ready to serve, pipe some whipped cream and lay a few additional fresh sliced bananas on top.
  • Cover and store the pie in the fridge. This pie is best enjoyed within 24 hours so the banana's don't brown.

Recipe Notes

Replace the eggs: Dilute 2 tablespoons of cornstarch in 1 tablespoon of water and whisk in after the milk is added. 

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Comments & Reviews

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Amanda
Guest
Amanda
2 days ago

This was absolutely delightful! It was easty to make, but you wouldn’t know it by the taste. This recipe is a keeper!

Sharmilee
Guest
Sharmilee
16 days ago

Hi Gemma,
I love all your recipes. I have tried out quite a few of them and they have turned out really well.
This banana cream pie looks amazing and I am so excited to make it. I was just wondering that if I make the pudding the day before I will be assembling my pie and store it in the refrigerator, wont it set in the container itself and be difficult to transfer on the pie crust the next day?

Pri
Guest
Pri
2 months ago

Hi Geema, the biscuit crumb is not sticking with pudding. it all falling down when i cut it. Please tell me what I did wrong?? I did as per your recipe. But it tastes very good. I want to try it again.

Yesenia
Guest
Yesenia
2 months ago

Hi Gemma, I was wondering if i can replace whole milk with 2% reduced fat.

Taronish
Member
Taronish
3 months ago

Hi, I just made it today and I put corn starch instead of eggs but I couldn’t get the yellow colour. My pudding turned out to be white in colour. Could you tell me what should I do to get that lovely colour.

Nancy Carol
Member
Nancy Carol
3 months ago

OMG!!! This turned out much better than I expected. Very flavorful. It tastes like a pie I would buy from a bakery. I used Trader Joe’s organic Vanilla Wafers for the crust. They are much lighter than Nilla wafers, so they require less butter in the crust. I also had to use the whole 9oz bag. I’m really looking forward to the cook book. By any chance is there a Christmas pudding recipe in it?

Pugzey
Guest
Pugzey
3 months ago

I’ve been looking for a great banana cream pie from scratch. I’m so excited to make this! Thank you for sharing it. My question, can you please include a quick recipe/ingredients for the whipped cream you used in this recipe. I can’t see anywhere you’ve referred to a different recipe or link to your other recipe for it. Usually when recipes have additional things like icing or whipped cream like this I find a link or at least the Ingredients to make it. Have I missed it? I apologize if I did, can you point me to where it is?… Read more »

Efe
Guest
Efe
4 months ago

I just made it. It turned out great, but it was waay too sweet for my taste. Thinking of lowering the sugar amount by 30% or so the next time.

twowrongsdontbakearight
Guest

Ugh I love a good no bake !!!

Member

Can I use custard powder instead of flour?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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