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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!
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.
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
*NOTE: I updated this recipe 1/27/2020 add increased the flour from 1/3 cup to 1/2 cup as some people were finding their pudding to be runny.
Get More No-Bake Pies!
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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
For the pudding filling:
- 3 cups (24floz/675ml) whole milk
- 3/4 cup (6 oz/170g) sugar
- 1/2 cup (2 1/2 oz/71g) 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:
- ½ cup (4oz/115g) butter, melted
- 2 cups (6oz/170g) vanilla cookie crumbs (Nila Wafers)
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.
Replace the eggs: Dilute 2 tablespoons of cornstarch in 1 tablespoon of water and whisk in after the milk is added.
*Flour- I updated this recipe 1/27/2020 add increased the flour from 1/3 cup to 1/2 cup as some people were finding their pudding to be runny.