No Bake Banana Pudding Pie with Nilla Wafer Crust

No Bake Banana Pudding Pie with Nilla Wafer Crust

Indulge in this delicious no-bake banana pudding pie with a crunchy Nilla wafer crust. It’s the perfect dessert for any occasion and requires minimal effort to make.

I know it’s kind of a long title, but I wanted you to know that’s it not a graham cracker crust (which you can totally use instead if you want). And technically it’s not no bake pie either because you do have to bake the crust. Well, no you don’t. Oh gosh, this no bake banana cream pie with Nilla wafer crust is getting confusing let’s just shoot through a few facts (I’m channeling my inner Dwight Schrute from The Office)…

1. Fact~ I’ve never seen all of The Office, but I have seen episodes and it was hilarious.
2. Fact~ This crust uses Nilla Wafers not Graham Crackers.
3. Fact~ I have called them Vanilla wafers my whole life until I made this recipe and realized that is not the name on the box.
4. Fact~ You totally do not have to bake the crust. It just won’t be as hard on the bottom but it’s still wonderful.
5. Fact~ The rest of the pie is no bake and I mean it. It just whisking and stirring and folding.
6. Fact~ I actually made, photographed and wrote this post in December, but I’m posting in spring because I couldn’t justify one more treat during the already full schedules of desserts.
7. Fact~ I love pie. And the number 7.

Ingredients for a Banana Pudding Pie

It’s surprising how few ingredients you need to make this super easy banana pudding pie recipe. Here is what you will need:

Crust

• Nilla Wafer Crumbs: I like to grind the cookies in a blender. A food processor would work great too.
• Sugar: adds a little sweetness to the crust
• Butter: binds the cookie crumbs and sugar all together to form the crust

Filling

• Banana Cream Instant Pudding: grab the 3.4 ounce box of instant pudding mix and make sure it isn’t the sugar free kind
• Milk: helps create the banana pudding
• Cream Cheese: adds richness and creaminess
• Sweetened Condensed Milk: adds sweetness and creaminess to the filling
• Cool Whip: feel free to use sweetened whipped cream if you prefer not to use Cool Whip
• Bananas: adds natural banana flavor to the pie
• Nilla Wafers: adds texture to the filling and looks pretty scattered on top

If you are looking for a traditional banana cream pie with everything made from scratch, we have that recipe for you too!

The measurements for all of the ingredients for this recipe can be found in the recipe card at the end of the post.

How to Make a Banana Cream Pudding Pie

If you blink twice, you might miss the instructions for how to make this pie recipe. It’s that easy!

1. Prep: Preheat the oven to 350 degrees F to bake the pie crust (optional).
2. Stir: In a medium size bowl, stir together the ingredients for the crust and then press it into a pie pan along the bottom and up the sides.
3. Bake: For a more crunchy and sturdy crust, bake for 8 minutes and then remove from the oven to cool completely.
4. Whisk: In a separate bowl, whisk together the pudding and milk and set aside.
5. Beat: Grab another bowl and beat the cream cheese with a hand mixer until smooth and then add in the sweetened condensed milk and beat again.
6. Combine: Add the pudding into the cream cheese mixture and use a rubber spatula to combine.
7. Fold: Add half of the Cool Whip in gently fold it into the mixture. Repeat with the remaining Cool Whip.
8. Layer: Place sliced bananas in a single layer all over the cooled pie crust. Top with half of the filling. Add another layer of sliced bananas, followed by a layer of vanilla wafers, then top with the rest of the filling.
9. Cool: Place in the refrigerator for 1-2 hours (or up to overnight) to chill.
10. Serve: Top with fresh whipped cream before serving and garnish with additional banana slices, and Nilla Wafers.
    • PRO TIP: If you are a toppings lover, you can also add shaved chocolate, caramel sauce, toffee bits, mini chocolate chips, etc.

With a quick bake on the crust, everything else is just stirring and layering…so simple! You’re family will love this easy banana pie! The complete recipe can be found in the recipe card at the end of the post.

How Do You Keep Bananas From Turning Brown When Cut?

One way to stop browning is to dip or brush the banana slices in lemon or lime juice. Pineapple or other acidic fruits also work.

Once the bananas are layered in between the pudding the filling, it will keep them from turning brown because they are no longer exposed to the air.

Can Vanilla Wafer Crust Be Made Ahead of Time?

Yes, bake the crust a day or two ahead, fill it, then add a topping before serving.

How Long Will Banana Cream Pie Keep?

Freshly made banana cream pie will keep for 3-4 days in the refrigerator. It should be loosely covered with plastic or foil.

This pie can be frozen, but the texture won’t stay as creamy as if you eat it fresh. Wrap it in plastic wrap and then foil and it will keep for 2-3 months.

This banana pudding pie is creamy, easy and made with a Nilla Wafer cookie crust that is totally delicious. It’s total comfort food and I love when a dessert is a no bake dessert!

More Easy Pie Recipes:

• No Bake Coconut Cream Pie
• Peanut Butter Banana Cream Pie
• Key Lime Pie
• Fresh Strawberry Pie
• No Bake Oreo Pie
• No Bake Peanut Butter Nutella Cheesecake
• All our PIE RECIPES!

Print

No Bake Banana Pudding Pie with Nilla Wafer Crust

Course 500+ Best Dessert Recipes

Keyword banana, banana cream, dessert, no bake, pie

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Resting Time 1 hour hour

Total Time 23 minutes minutes

Servings 8 slices

Calories 419kcal

Author Sweet Basil

Ingredients

Crust

• 1 3/4 Cups Nilla Wafer Crumbs grind the cookies in a blender
• 1/3 Cup Sugar
• 7 Tablespoons Butter melted

Filling

• 3.4 ounce Banana Cream Instant Pudding
• 1 Cup Milk
• 4 ounces Cream Cheese softened
• 1/2 Cup Sweetened Condensed Milk
• 1 1/2 Cups Cool Whip *see note
• 2 Large Bananas sliced, plus more for garnish
• Nilla Wafers

US Customary – Metric

Instructions

• Heat the oven to 350 degrees.
• Stir together the wafer crumbs, sugar and butter and press into a pie plate.
  1 3/4 Cups Nilla Wafer Crumbs, 1/3 Cup Sugar, 7 Tablespoons Butter
• Bake for 8 minutes and remove to cool.
• In a bowl, whisk together the pudding and milk.
  3.4 ounce Banana Cream Instant Pudding, 1 Cup Milk
• In another bowl, using a handheld mixer, beat the softened cream cheese until smooth, add the condensed milk and beat again.
  4 ounces Cream Cheese, 1/2 Cup Sweetened Condensed Milk
• Using a rubber spatula, stir the pudding into the cream cheese mixture.
• Add 1/2 of the Cool Whip and gently fold in. Now, fold in the remaining Cool Whip.
  1 1/2 Cups Cool Whip
• Place 1/2 the bananas in a single layer on the cooled pie crust. Top with 1/2 of the filling.
  2 Large Bananas
• Arrange one layer of Nilla wafers on top, then additional banana slices. Top with remaining filling.
• Refrigerate for 1 to 2 hours or overnight.
• Serve with fresh whipped cream, additional bananas and Nilla Wafers.
  Nilla Wafers

Notes

To make fresh whipped cream simply beat 3/4 cup heavy cream until soft peaks begin to form. Add in 1/4 Cup powdered sugar or to taste and beat until stiff peaks form.

Cover and store in the refrigerator for up to 4 days.

Nutrition

Serving: 1g | Calories: 419kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 443mg | Potassium: 279mg | Fiber: 1g | Sugar: 44g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg

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Now go eat yourself silly.

READ: No Bake Banana Pudding Pie with Nilla Wafer Crust

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