The Ultimate No-Bake Banana Pudding Pie with a Heavenly Nilla Wafer Crust
Prepare to fall head over heels for this extraordinary Banana Pudding Pie! While classic banana pudding holds a special place in many hearts, this elevated pie version takes everything you love and makes it even better. The secret? An unforgettable Nilla wafer crust that’s truly out of this world. It’s the shining star that transforms this nostalgic dessert into a truly gourmet experience. Every bite is a journey back to cherished memories, but with a refined and irresistibly delicious twist that will have you coming back for more.
This isn’t just any banana pudding; it’s an upgraded, sophisticated take on a beloved classic. As someone who spends a lot of time in the kitchen creating and testing recipes, I can genuinely say that this Banana Pudding Pie is one of the best desserts I have ever made. Its incredible flavor and texture profile make it a standout. Moreover, it’s the perfect dessert for warmer months, thanks to its mostly no-bake nature – only the crust requires a quick eight minutes in the toaster oven or a conventional oven. It’s also a fantastic choice for celebrations like the 4th of July, embodying a quintessential American dessert feel.
Beyond its delicious taste, this pie offers convenience. Imagine a rich, creamy, and delightful dessert that minimizes oven time, leaving your kitchen cool and your energy free for other activities. It’s a crowd-pleaser that effortlessly blends tradition with innovation, promising rave reviews from anyone lucky enough to try a slice.
Why This Banana Pudding Pie is a Must-Try
- Unbeatable Nilla Wafer Crust: Forget soggy crusts! Our recipe features a perfectly baked Nilla wafer crust that provides an incredible depth of flavor and satisfying crunch, making it superior to any plain graham cracker crust.
- Rich & Creamy Filling: Unlike traditional banana pudding, this pie incorporates cream cheese into the pudding mixture, giving it a luxurious, firm texture that slices beautifully, much like a cheesecake.
- Mostly No-Bake: Enjoy a sensational homemade pie without heating up your kitchen. The only baking required is a quick 8-minute crust pre-bake.
- Nostalgic Yet Elevated: It captures the beloved flavors of classic banana pudding but presents them in a sophisticated, pie-form that’s perfect for entertaining or a special family treat.
- Perfect for Any Occasion: From summer barbecues and holiday gatherings to simple weeknight indulgence, this pie is always a hit.
Gather Your Ingredients for a Perfect Pie
To create this marvelous Banana Pudding Pie, you’ll find that many of the core ingredients are similar to what you’d use for a traditional banana pudding. However, the magic happens in how they are combined and enhanced. The key differences that elevate this pie, particularly for the crust, include a bit of extra butter, sugar, and a hint of nutmeg, which come together to create that unparalleled flavor profile.
The innovation truly shines in the banana pudding filling itself. We introduce cream cheese, which plays a crucial role in stiffening the pudding, allowing it to hold its beautiful pie shape when sliced. This cream cheese is expertly mixed with the instant pudding mix, along with a slightly reduced amount of milk compared to standard pudding recipes, ensuring a thick, decadent, and perfectly sliceable consistency that makes this pie truly special.
For precise ingredient measurements and detailed, step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom to view the complete recipe card.
Crafting Your Banana Pudding Pie: A Step-by-Step Guide
Creating the Irresistible Nilla Wafer Crust
The foundation of this incredible pie is its unique Nilla wafer crust. To begin, thoroughly grind your Nilla wafers into fine crumbs using a food processor. I find that my mini food processor works wonderfully for this, typically in two batches to ensure an even consistency. Once you have your fine crumbs, transfer them to a bowl. Here, you’ll mix them with granulated sugar, a touch of warm nutmeg for an aromatic hint, and rich melted butter. Stir until the mixture resembles wet sand – this texture indicates it’s ready to be pressed. Firmly press this mixture into a deep pie pan or, for a truly elegant presentation, a tart pan. I particularly adore using a tart pan because it allows the pie to reach a magnificent, impressive height, filling it perfectly to the brim!
Preparing the Luxuriously Creamy Filling
My goal in the kitchen is always to minimize cleanup, so I strategically begin by whipping the heavy cream in the bowl of my stand mixer. While you will need to transfer the whipped cream to a separate bowl temporarily, starting here helps to dirty fewer dishes overall. Whip the cream until it forms soft peaks and is wonderfully light and airy. Gently remove it and set it aside in the refrigerator to keep it chilled.
Next, using the same stand mixer bowl (no need to wash it!), add the softened cream cheese. Beat it thoroughly until it becomes incredibly smooth and free of any lumps. This is crucial for a silky-smooth pudding. Once the cream cheese is perfectly whipped, gradually add the whole milk, the instant pudding mix, and the sweetened condensed milk. Begin mixing on low speed to incorporate all ingredients without splashing, then increase the speed to high. Continue to whip the mixture until it’s perfectly creamy, thick, and well-blended, usually about 2 minutes. This combination creates the signature, firm, and rich pudding base for your pie.
Assembling and Chilling for Perfection
Now comes the exciting part – assembling your masterpiece! Spread exactly half of the creamy pudding mixture evenly into your baked and thoroughly cooled Nilla wafer pie crust. This creates the first luscious layer. On top of this, arrange a generous, full layer of freshly sliced ripe bananas. Ensure they cover the pudding layer completely. Finally, gently spoon the remaining pudding mixture over the bananas, spreading it carefully to encapsulate them and create a smooth, inviting surface.
Once assembled, cover the pie tightly and refrigerate it. While a minimum chill of 2 hours is acceptable for setting, for the absolute best results and a perfectly firm, sliceable pie, I highly recommend chilling it for a full 24 hours. This extended chill time allows all the flavors to meld beautifully and the pie to set completely, ensuring each slice is a delightful experience. Patience truly pays off with this dessert!
The Grand Finale: Topping and Serving
When you’re ready to serve your spectacular Banana Pudding Pie, it’s time for the final, celebratory touches. Take your pie out of the refrigerator and adorn it with an additional layer of thinly sliced fresh bananas for extra fruitiness and visual appeal. Next, generously dollop or spread the remaining whipped cream you reserved earlier over the top. For that signature banana pudding flair and a delightful textural contrast, scatter the reserved whole Nilla wafers across the whipped cream. This final garnish not only looks beautiful but also adds another layer of flavor and crunch.
For the cleanest, most perfect slices, it is absolutely essential to cut your Banana Pudding Pie straight out of the refrigerator when it’s still super cold. This firm temperature helps the pie hold its shape beautifully, allowing you to present pristine wedges. If it warms up too much, it can get a little messy, though it will still be incredibly delicious. Trust me, even on day three when it softened and started to fall apart a bit, it was still utterly amazing! This pie is a testament to the fact that some desserts are so good, they’re enjoyable in any state.
Expert Notes & Tips for Your Best Banana Pudding Pie
Achieving pie perfection often comes down to a few key details. Here are my favorite tips for making this Banana Pudding Pie an absolute showstopper:
- Choosing Your Pan: I personally love preparing this recipe in a deep tart or quiche pan. The fluted edges add a professional, elegant touch, and the depth allows for that impressive “mile-high” filling. At a minimum, always opt for a deep pie pan. If you only have a regular, shallow pie pan on hand, this recipe will likely yield two pies. Alternatively, for a more casual presentation, you could use a 9×13 inch baking pan and cut the dessert into bars, similar to a cheesecake, or simply scoop it out like a more traditional banana pudding.
- Slicing & Setting: This pie truly shines and slices beautifully, just like a traditional pie, within 24 to 48 hours of being made. After about 48 hours, the bananas tend to release a bit of liquid, which can make the crust slightly soggy. To ensure the pie is well-set and easy to cut, I strongly recommend not slicing it for at least 4 hours after assembly, with an overnight chill being ideal. Therefore, plan to make this pie a day before you intend to serve it for optimal freshness and texture.
- Deep Tart Pan Recommendation: If you decide to use the deep tart pan I suggest, be prepared for a truly magnificent pie! It fills the pan to the very top, creating a stunning, generously portioned dessert. Don’t worry, it won’t overflow, but it will certainly be an impressive sight!
- Banana Ripeness: Use ripe but firm bananas. Overly ripe bananas can become mushy quickly and might release too much moisture into the pie.
- Chilling Time is Key: While it’s tempting to dig in early, the extended chilling time (especially 24 hours) is non-negotiable for the pie to fully set and for the flavors to meld perfectly. This also ensures clean slices.
Versatile Substitutions to Suit Your Needs
While I firmly believe the Nilla wafer crust is what makes this Banana Pudding Pie truly exceptional, there are some ways to adapt the recipe if needed:
- Crust Alternatives: While you *could* use a graham cracker crust, I really don’t suggest it for this particular recipe. The Nilla wafers provide a unique, classic flavor that complements the banana pudding perfectly and maintains the traditional essence that makes this crust the best I’ve ever tasted. If you must use a graham cracker crust, be aware the flavor profile will shift.
- Dairy-Free/Vegan Adaptation: Did you know that most instant jello pudding mixes are naturally vegan? This opens up exciting possibilities for a dairy-free version! To make this recipe completely plant-based, simply replace the cream cheese with your favorite plant-based cream cheese alternative. Swap the sweetened condensed milk for a coconut-sweetened condensed milk, and use almond milk or cashew milk in place of whole milk. You can also easily make a delicious coconut whipped cream to use in both the pie filling and as a beautiful topping.
- Pudding Flavor: While vanilla pudding is classic, you can also experiment with instant banana-flavored pudding mix for an intensified banana experience.
- Spice Variations: If nutmeg isn’t your favorite, a tiny pinch of cinnamon in the crust could also be a delicious alternative.
More of My Favorite No-Bake Desserts
If you love the ease and deliciousness of this no-bake pie, you’ll definitely want to explore these other fantastic no-bake treats:
- No-Bake Peanut Butter Pie – Rich, creamy, and undeniably satisfying.
- Eclair Cake – Layers of graham crackers, creamy vanilla pudding, and chocolate ganache.
- Homemade Peach Ice Cream – A sweet and refreshing summer classic.
- Chocolate Peanut Butter Oreo Dirt Pudding – A fun and decadent dessert for all ages.
- Crunchy Haystack Cookies – Quick, easy, and delightfully chewy.
- Light & Creamy Peanut Butter Mousse – An airy and indulgent treat.
- Refreshing Frozen Hot Chocolate – A cool twist on a comforting beverage.
- Classic Ice Cream Soda – Simple, bubbly, and wonderfully nostalgic.
- Spiced Pumpkin Cardamom Ice Cream – A unique and flavorful autumn delight.
- No Bake Oatmeal Cookies – A classic, easy cookie recipe.
Have you tried this incredible Banana Pudding Pie recipe? I would love to hear your thoughts! Please let me know by leaving a review or a comment below. And don’t forget to sign up for my exclusive newsletter to get more delicious recipes delivered straight to your inbox. You can also follow along and share your creations with me on Instagram, Pinterest, and Facebook!
📖 Recipe
Banana Pudding Pie
30 minutes
8 minutes
8 minutes
I LOVE this Banana Pudding Pie, the regular version has always been a fave, but the nilla wafer crust on this one is out of this world!
Ingredients
for the crust:
- 2 cups Nilla Wafer Crumbs, 1, 11-ounce box crushed, minus 12-15 cookies to use for garnish
- ¼ cup Granulated Sugar
- ¼ teaspoon Nutmeg, ground
- 8 tablespoon Unsalted Butter, melted
for the pie filling:
- 1, 8-ounce block Cream Cheese, room temperature
- 1, 14-ounce can Sweetened Condensed Milk
- 1 cup Whole Milk
- ¼ teaspoon Kosher Salt, Morton’s
- 1, 3.4-ounce package Instant Vanilla or Banana Pudding Mix
- 3-4 Bananas, sliced
- 2 cup Heavy Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
for the crust:
- Preheat the oven to 350ËšF.
- Place the Nilla wafers in a food processor and pulse until a fine crumb has formed.
- Place the sugar and nutmeg into the bowl and drizzle in the melted butter.
- Pulse together a few times until the mixture looks like wet sand.
- Press the crust mixture into a deep 9 or 10-inch pie pan and bake in the preheated oven for 8 minutes.
- Let cool completely before adding the pie filling.
for the pie filling:
- In the bowl of an electric stand mixer fitted with the whisk attachment, combine the heavy cream, sugar, and vanilla.
- Beat on medium speed until fluffy and the cream holds a soft peak when you pull the whip out of the bowl.
- Remove the whipped cream to a second bowl, and reserve in the fridge till needed.
- In the same electric stand mixer bowl fitted with the whisk attachment beat the cream cheese until smooth.Â
- With the mixer on low speed, add the condensed milk, whole milk, and pudding mix. Turn the mixer up to high for about 2 minutes until well blended and fluffy after everything gets working in enough to not splash around.
- Fold in half of the whipped cream into the pudding mixture and beat in the mixer just until combined. Reserve the remaining whipped cream in the fridge till you are ready to serve.
- Spread half the filling in the cooled pie crust, then spread over ¾ of the bananas. Top with the remaining filling.
- Cover the pie and refrigerate for at least 2 hours, up to overnight.
- When ready to serve, top with another layer of bananas and the reserved whipped cream. Garnish with the saved Nilla Wafers and enjoy.
Notes
Notes & Tips
I love to make this recipe in a deep tart or quiche pan. At a minimum, you need to use a deep pie pan. If you use a regular shallow pie pan, this recipe will make you two pies. You could also make this in a 9×13 pan and cut it like cheesecake bars or just scoop it like more traditional banana pudding.
The pie slices beautifully and just like a traditional pie within 24-48ish hours of making it. After 48 hours the bananas began to lose a little liquid and it got a little soggy. But at a minimum, I wouldn’t cut it for at least 4 hours after making it so it can set up well.
So I would say you can make it up to the day before you want to eat it, but only 1 day.
I will tell you, if you use the deep tart pan I suggest, it gets REALLY full, but doesn’t overflow, it just makes for a beautiful mile-high pie!
Substitutions
While you could make this in a graham cracker crust, I don’t suggest it. The nilla wafers keep it traditional and it’s the best crust I’ve ever had!
Did you know jello pudding mix is Vegan? If you would like to make this recipe dairy-free, replace the cream cheese with a plant-based version, use coconut-sweetened condensed milk, and swap the whole milk for almond or cashew.
You can also make coconut whipped cream for use in the filling and topping.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
- Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal
- 10 Inch Tart Pan with Removable Loose Bottom, Premium Non-Stick Carbon Steel Pie Pan Quiche Pan, Heavy Duty Fluted Edges Round Baking Pan Ideal for Baking Pies, Tarts, Quiches and Christmas Desserts
- OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set
- OXO Good Grips 4 Piece Stainless Steel Measuring Cups with Magnetic Snaps
- Breville BSB510XL Control Grip Immersion Blender, Stainless Steel
- KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 786Total Fat: 46gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 102mgSodium: 367mgCarbohydrates: 82gFiber: 2gSugar: 59gProtein: 10g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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