No Bake Banana Cream Pie

If you're looking for an easy banana cream pie recipe that’s light, creamy, and totally irresistible—this is it! My No Bake Banana Cream Pie is a nostalgic classic that brings together the banana flavor you love with a homemade creamy banana pudding filling, a buttery Golden Oreo cookie crust, and a cloud of homemade whipped cream. And the best part? It comes together with simple ingredients and zero oven time. That’s right—this is a no bake pie recipe that’ll become your favorite dessert year-round!

Why You’ll Love This Recipe

This pie is perfect for hot summer days, family get-togethers, or when you just want a quick dessert without heating up the kitchen. It uses fresh bananas, real whole milk, and pantry staples to create a banana pudding pie that’s rich, comforting, and a little nostalgic. And that cookie crust? It adds the perfect sturdy base and crunch to balance the silky filling.

If you’ve ever enjoyed a classic banana pudding made with Nilla wafers or vanilla pudding mix, this is the bake banana cream pie recipe you didn’t know you needed—elevated, but still easy enough for any home cook.

​Try my No Bake Chocolate Pie next! 

Ingredients You’ll Need

You can find everything for this easy dessert recipe at your local grocery store. Here’s what goes into each layer:

Oreo Crust

• Golden Oreos make the perfect sweet, vanilla-forward crust. You’ll need 36 cookies, crushed in a food processor smashed in a plastic bag.
• Combine the crumbs with melted butter to press into a pie plate for a sturdy base. Want to switch it up? A graham cracker crust, vanilla wafer crust, or even a shortbread crust work great too.

Banana Custard Filling

• This homemade custard skips the instant pudding and brings serious banana flavor.
• Egg yolks, cornstarch, whole milk, heavy cream, and granulated sugar come together to form a silky pudding mixture.
• Don’t skip the vanilla extract—it adds warmth and depth!
• A layer of fresh banana slices (2 to 3 bananas, not overripe) sits right above the crust, giving you that perfect single layer of real fruit in every bite.

Whipped Cream Topping

• No Cool Whip this time—we're using homemade whipped cream.
• Just whip chilled heavy whipping cream, confectioners' sugar, and vanilla until it forms stiff peaks.
• For a shortcut, you can use half of the Cool Whip or store-bought whipped topping instead.

How to Make No Bake Banana Cream Pie

Make the crust. Combine Oreo crumbs with butter and press into your greased pie plate. Chill in the freezer while making the filling.

Cook the custard. In a small bowl mix the egg yolks and cornstarch together with a fork. Set aside.

Combine milk, half a cup of heavy cream, sugar, and salt in a medium saucepan, over medium heat. Whisk until sugar dissolves, then bring to a gentle simmer, whisking occasionally.

When simmering, remove about ½ cup of the milk mixture and whisk into the egg yolk and cornstarch mixture in a slow and steady stream. Keep stirring to avoid cooking the eggs. This is temperating the eggs.

Slowly pour and whisk the egg yolk mixture into the simmering saucepan. The pudding will immediately begin to bubble and thicken. Simmer for 1 minute, whisking constantly.

Remove from heat and whisk in vanilla and butter. If chunky, strain through mesh sieve. Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming.

Assemble. Layer banana slices over the crust. Pour in the pudding mixture and smooth the top of the pie with a spatula. Place plastic wrap directly on the surface and refrigerate for at least 4 hours (or speed it up with an hour in the freezer).

Top and serve. Before serving, top with more banana slices if desired, then spread or pipe your whipped cream. Slice and enjoy!

Tips for Success

• Fresh bananas are key. Avoid overripe ones—they’ll turn mushy and discolor the pie.
• Store leftover pie in an airtight container or covered with plastic wrap for up to 2–3 days.
• Add a splash of fresh lemon juice to your banana slices to keep them from browning.

Variations

• Drizzle a thin layer of creamy peanut butter on the top of the pie for a peanut-banana twist.
• Drizzle with pure maple syrup or sprinkle with brown sugar before serving for added depth and sweetness.
• Want extra banana flavor? Fold an extra banana into the custard.

This is the perfect treat when you're short on time but still want something homemade and crowd-pleasing. Whether you’re new to pie-making or just want a reliable pie recipe without turning on the oven, this one’s a keeper. Print the recipe card, grab a mixing bowl, and treat yourself to a slice of banana pie heaven.

Storage tips

Store loosely wrapped in the refrigerator or place pie plate in an airtight container. You can also store individual slices. It’s best enjoyed within 2–3 days of making it, as the bananas will begin to brown and the crust may soften over time. If you added banana slices on top for decoration, they’ll start to discolor first so consider adding those right before serving for a fresher look.

Freezing in not recommended.

More Pie Recipes

• No Bake Pineapple Pie
• No Bake Lemon Pie
• No Bake Mini Key Lime Pies

📖 Recipe