This 15-Minute Banana Cream Pie is a dreamy dessert that’s as effortless as it is indulgent. With a velvety, creamy filling and a buttery, crumbly crust, every bite is a perfect balance of textures. The natural sweetness of ripe bananas shines through, complemented by a hint of vanilla and a luscious whipped topping. Best of all, it’s no-bake, so you can whip it up in just 15 minutes without turning on the oven.
Ideal for last-minute gatherings or a quick sweet treat, this pie is a crowd-pleaser that feels decadent yet refreshing. The cool, smooth filling pairs beautifully with the crisp crust, creating a dessert that’s both light and satisfying. It’s proof that delicious doesn’t have to mean complicated—just simple, fresh flavors that come together in minutes.
Ingredients for 15-Minute Banana Cream Pie (No Bake)
- For the Pudding Filling:
- 3 cups (24 fl oz/675 ml) whole milk
- 3/4 cup (6 oz/170 g) sugar
- 1/2 cup (2 1/2 oz/71 g) flour
- 3 egg yolks, lightly whisked
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (1 oz/28 g) butter
- 2 medium bananas, sliced into 1/4-inch thick rounds
- 1 cup (8 fl oz/225 ml) cream, whipped (for topping)
- For the Vanilla Cookie Crust:
- 1/2 cup (4 oz/115 g) butter, melted
- 2 cups (6 oz/170 g) vanilla cookie crumbs (e.g., Nilla Wafers)
Step-by-Step Instructions
- Make the Pudding Filling:
- In a medium saucepan over medium heat, combine the flour and sugar. Slowly stream in the milk while whisking constantly to dissolve the sugar and flour.
- Continue whisking over medium heat until the mixture thickens, about 5 minutes.
- Temper the egg yolks: Take a small amount of the hot milk mixture and slowly stream it into the egg yolks while whisking vigorously. Repeat this process a few times, then add the tempered yolks into the saucepan.
- Cook the pudding mixture until very thick, another 4-5 minutes, whisking constantly.
- Remove from heat and whisk in the vanilla extract, salt, and butter. Set aside to cool.
- Make the Vanilla Cookie Crust:
- Prepare a 9-inch cake or pie pan by generously buttering it and lining it with 2-3 layers of cling wrap, leaving excess hanging over the sides.
- In a large bowl, mix the cookie crumbs and melted butter until the texture resembles wet sand.
- Press the crust mixture evenly into the bottom and sides of the prepared pan. Refrigerate to set while preparing the filling.
- Assemble the Pie:
- Remove the crust from the fridge and layer the bottom with two layers of sliced bananas.
- Pour the cooled pudding mixture over the bananas, filling the pie to the top. Smooth the surface with a spatula.
- Chill the pie for 4-5 hours, or until the pudding is firm.
- Before serving, pipe whipped cream on top and garnish with additional banana slices.
- Store the pie covered in the fridge. Enjoy within 24 hours for the best texture and freshness.
Quick Tips for Perfect Banana Cream Pie
To save time, use store-bought vanilla pudding mix instead of making it from scratch. Just follow the package instructions and add a teaspoon of vanilla extract for extra flavor. For the crust, pre-packaged cookie crumbs can be a lifesaver—just mix with melted butter and press into the pan. Pro tip: Chill the crust for 10 minutes before adding the filling to ensure it holds together beautifully.
Creative Toppings and Serving Ideas
Elevate your banana cream pie with a drizzle of caramel or chocolate sauce over the whipped cream. For a crunchy twist, sprinkle toasted coconut flakes or chopped nuts on top. Serve each slice with a side of fresh berries or a dollop of vanilla ice cream for a delightful contrast of flavors and textures. Your guests will be impressed!
Storage and Freshness Tips
This pie is best enjoyed within 24 hours to keep the bananas from browning. Store it covered in the fridge, and if you need to keep it longer, brush the banana slices with a bit of lemon juice before layering them in the crust. Note: Avoid freezing the pie, as the texture of the pudding and whipped cream may change.
Easy Recipe Variations
Swap out the vanilla cookies for graham crackers or chocolate wafers to create a different crust flavor. For a tropical twist, add a layer of crushed pineapple or mango slices under the pudding. If you’re feeling adventurous, mix a tablespoon of peanut butter into the pudding filling for a rich, nutty surprise. Get creative and make it your own!
15 Minute Banana Cream Pie (No Bake)
Ingredients
For the pudding filling:
- 3 cups whole milk 24floz/675ml
- 3/4 cup sugar 6 oz/170g
- 1/2 cup flour 2 1/2 oz/71g
- 3 egg yolks lightly whisked
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter 1oz/28g
- 2 bananas medium, sliced into 1/4 inch thick rounds
- 1 cup cream 8floz/225ml, whipped
For the vanilla cookie crust:
- ½ cup butter 4oz/115g, melted
- 2 cups vanilla cookie crumbs 6oz/170g, 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.
