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No Bake Banana Cream Pie

15 Minute Banana Cream Pie (No Bake)

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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!


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!

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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.

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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

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4.76 from 29 votes
No Bake Banana Cream Pie
15 Minute Banana Cream Pie Recipe
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!

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Gemma Stafford
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:
  1. 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.

  2. Continue to whisk constantly over medium heat until the mixture starts to thicken, about 5 minutes. 

  3. 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.

  4. Continue to cook the pudding mixture until it is very thick, another 4-5 minutes, whisking as you go. 

  5. 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:
  1. 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. 

  2. 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.

  3. 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:
  1. Remove the crust from the fridge and cover the bottom of the crust with two layers of freshly sliced banana.

  2. Pour the pudding mixture on top of the layer of bananas, filling the pie to the top. Smooth the top with a spatula. 

  3. Chill the pie for a minimum of 4-5 hours for the pudding to set firm. 

  4. When ready to serve, pipe some whipped cream and lay a few additional fresh sliced bananas on top.

  5. Cover and store the pie in the fridge. This pie is best enjoyed within 24 hours so the banana's don't brown.

Watch the Recipe Video!

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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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35 Comments

Write a Comment and Review

  1. Pri on September 15, 2019 at 5:17 am

    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.

    • Gemma Stafford on September 17, 2019 at 8:10 am

      Hi,

      Sorry for my late reply. Unfortunately it sounds like your cookies just needed more butter. Next time add a little extra. You want it to be like wet sand and not dry.

      Hope this makes sense,
      Gemma.

  2. Yesenia on September 13, 2019 at 5:55 pm

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

    • Gemma Stafford on September 14, 2019 at 3:30 pm

      Yes, you can. You can even make the pudding with milk substitutes like 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.

  3. Taronish on September 8, 2019 at 7:43 am

    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.

    • Gemma Stafford on September 8, 2019 at 11:36 am

      You can add bananas if you’re adverse to using food coloring.

  4. Nancy Carol on August 31, 2019 at 11:24 am

    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?

    • Gemma Stafford on September 1, 2019 at 4:54 am

      Hi Nancy,
      YEA! I am happy now, I love this simple pie too, and I am delighted it is hitting the spot in your house.
      The cookbook does not have a Christmas pudding recipe, but I have, and I am going to email it to you right now!
      Thank you for your kind review of this recipe,
      Gemma <3

  5. Pugzey on August 25, 2019 at 4:57 pm

    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? 🙂 There are so many different ways to make whipped cream and you mentioned this pie lasts about a day because of the fresh fruit. I’m assuming the whipped cream your using also holds up with some ingredient to keep it firm? Simple whipping cream, vanilla, and sugar wouldn’t keep on the pie for 24/h. I have a few methods I use to firm and alter whipped cream, I’m just curious what you find works best with your pie recipe here. I hope that all made sense. I’m so excited to hear back from you and make this beautiful pie! Thank you in advance 🙂

    • Gemma Stafford on August 27, 2019 at 4:58 am

      Hi there,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      The cream for this pie is added as a topping, generally, you do not do this too far ahead of serving. If the pie is to last for a few days I would not add the cream day one but top the portions as they are being served.
      Any cream that you regularly use will work well for this pie too, some manufactured creams hold up well too, but it depends on where you live in the world.
      Gemma 🙂

    • Shahida on September 1, 2019 at 4:55 am

      Hi gemma :”) Can i use custard powder instead of cornstarch or plain four?

      • Gemma Stafford on September 3, 2019 at 3:33 am

        Hi there,
        Shahida, maybe cornstarch in your country is called cornflour, it is generally widely available.
        yes, I think you can use custard powder as it requires little cooking. Not flour though, as that is a different process, that is a Creme Patissiere and it is cooked out. It is a bit like this (https://www.biggerbolderbaking.com/creme-anglaise-recipe/) but thicker.
        I hope this will help,
        Gemma 🙂

  6. Efe on July 29, 2019 at 7:44 am

    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.

    • Gemma Stafford on July 29, 2019 at 3:58 pm

      Oh funny. Well good to note for the next time.

      I’m glad you liked it 🙂
      Gemma.

  7. twowrongsdontbakearight on July 27, 2019 at 12:05 pm

    Ugh I love a good no bake !!!

    • Gemma Stafford on July 28, 2019 at 1:59 pm

      You can’t beat them ESPECIALLY when it starts to heat up outside 🙂

      Gemma.

  8. Kiki Damayanto-Amar on July 27, 2019 at 3:41 am

    Can I use custard powder instead of flour?

    • Gemma Stafford on July 27, 2019 at 9:14 am

      Hi Kiki,

      If you were going to use custard powder instead of the flour I suggest maybe following the directions on the custard pack and just use that as your custard instead.

      If you are worried about the gluten in the flour you can use 2 tablespoons of cornflour to thicken your pudding.

      Best,
      Gemma.

  9. Maryann Lane on July 26, 2019 at 10:00 pm

    Instead of flour, you said cornflour. Is that the same as corn starch? If so how much do I use to substitute? Thanks!

    • Gemma Stafford on July 27, 2019 at 9:18 am

      Hi Maryann, around 2 leave tablespoons of cornflour will be the perfect amount for a thick custard. Make sure you mix it with a little water to make it liquid, then add to the pudding.

      Best,
      Gemma.

  10. prachi on July 26, 2019 at 9:56 am

    How much cornstarch(in grams) and water (in grams) should I use to replace the egg ?

    • Gemma Stafford on July 28, 2019 at 6:13 pm

      I recommend roughly 2 level tablespoons. Make sure you dilute it in water like normal and then add to the rest.

      Best,
      Gemma.

  11. Rose Swedenburg on July 26, 2019 at 7:27 am

    can I make a lemon cream pie instead? can not handle bananas

    • Gemma Stafford on July 26, 2019 at 11:15 am

      Yes absolutely! You can add lemon rind to the Pudding. You can also replace some of the liquid with lemon juice.

      Best,
      Gemma.

  12. Maria on July 26, 2019 at 6:34 am

    Hi

    I live in the uk , what can I use instead of Nila wafers , someone said the nearest thing in the uk is Farley’s rusks ? Or have you a recipe to make your own from scratch please , I would be really greatful for any help , as I love the sound of banana cream pie , what’s not to love ! Bananas and custard in a pie.

    • Gemma Stafford on July 26, 2019 at 11:32 am

      Hi Maria,

      Use the same amount of digestives or rich tea. Those will be two good options.

      Best,
      Gemma.

  13. Pauline on July 25, 2019 at 4:22 pm

    OMG this is so simple and easy.

    Can other fruits be used?

    • Gemma Stafford on July 26, 2019 at 11:52 am

      Hi Pauline,

      Yes absolutely! You can use anything fruit you like. Once you make your pudding mix you can use any fruit like raspberries, strawberries whatever you like.

      Best,
      Gemma.

  14. Malgorzata on July 25, 2019 at 11:54 am

    Great great great!!! You are star ? your recipes and you make my life easier. I am not very good at cooking but with your recipes I am star!!!! My family, when they visit, are speechless!!!! I am serving dishes they never eat earlier.. Thank you so much lovely Lady for being my virtual friend. And good luck in everything you are doing. God bless you and your family. Love you so much Margo

  15. Disha on July 25, 2019 at 11:19 am

    What should we use instead of egg in banana pie

    • Gemma Stafford on July 25, 2019 at 5:51 pm

      Dilute 2 tablespoons of cornstarch in 1 tablespoon of water and whisk in after the milk is added. Gemma ?

  16. Zoya on July 25, 2019 at 11:11 am

    Gemma plz plz plz do more of pies without oven and also without cream because in our house cream is often not normal , I hope you understand. Gemma you inspired me to bake in microwave with huge confidence and also I love that we can interact with you and ask any questions over on this website .

    • Gemma Stafford on July 28, 2019 at 6:09 pm

      I’m thrilled to hear that Zoya! Thanks for trying it and letting me know 🙂

      I’ll keep your comment in mind for sure.

      Best,
      Gemma.

  17. Jim Hohimer on July 25, 2019 at 10:53 am

    Re: “3 egg yolks*, “. Why is there an * here?
    Also I note this recipe uses only the egg yolks, while the recipe for the Coconut Cream Pie uses the whole eggs. Is there a reason for this? Thanks.

    • Gemma Stafford on July 28, 2019 at 6:08 pm

      Hi Jim.

      Sorry for my late reply. the * is a universal sign in recipes to indicate that there is a substitute for this recipe. Or a tip in the notes section about the eggs.

      In this case it means there is a substitute. There isn’t a huge reason for the whole eggs and egg tyolks. They are just 2 slightly different custards/puddings. Either would work really well :).

      Hope this makes sense,
      Gemma.

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