The Ultimate No-Bake Banana Pudding Pie: Creamy, Dreamy, and Easy with a Golden Nilla Wafer Crust

Prepare to fall head over heels for this incredible No-Bake Banana Pudding Pie! While classic banana pudding holds a special place in our hearts, this elevated pie version takes everything you love to an entirely new level. The star of the show? An irresistible, buttery Nilla wafer crust that provides the perfect crisp counterpoint to the silky, rich filling. It’s more than just a dessert; it’s a nostalgic journey reimagined into a sophisticated, utterly delicious experience that will have everyone asking for the recipe.

This isn’t just any banana pudding; it’s a showstopper. As someone who spends a lot of time in the kitchen, I can confidently say this ranks among the absolute best desserts I’ve ever created. Its no-bake nature (aside from a quick 8-minute crust bake in a toaster oven or standard oven) makes it an ideal summer treat, perfect for cooling down on a warm day. It’s also a fantastic addition to any festive gathering, especially for holidays like the 4th of July, embodying a truly quintessential American dessert.

Essential Ingredients for Your Perfect Banana Pudding Pie

Crafting this delightful banana pudding pie utilizes many of the familiar ingredients found in a traditional banana pudding recipe, but with a clever twist in their preparation and arrangement. The unique, buttery Nilla wafer crust introduces a few extra items to your shopping list: a bit more butter, granulated sugar, and a hint of nutmeg to create its exquisite flavor and texture. These additions are what truly set this pie apart, transforming a simple dessert into something extraordinary.

The secret to this pie’s sliceable, firm yet creamy filling lies in a key ingredient: cream cheese. Unlike standard banana pudding, which often remains quite soft, incorporating cream cheese stiffens the pudding just enough to allow for neat, elegant slices—perfect for a pie! This creamy base is skillfully blended with instant pudding mix and a slightly reduced amount of milk compared to a traditional pudding, ensuring a dense, rich consistency that holds its shape beautifully within the pie crust. The result is a filling that’s incredibly smooth, rich, and bursting with banana flavor, designed specifically for pie perfection.

For precise ingredient measurements and detailed, step-by-step instructions, please use the JUMP TO RECIPE button located at the top of this post, or simply scroll down to the very bottom to find the complete recipe card.

Crafting Your Dreamy Banana Pudding Pie: Step-by-Step Method

Let’s dive into creating this heavenly pie, starting with its signature Nilla wafer crust. First, you’ll need to finely grind the Nilla wafers into small, even crumbs. A food processor makes this task incredibly easy and efficient; I typically process them in two batches in my compact food processor to ensure a consistent, fine texture. Once crumbed, transfer them to a bowl and mix thoroughly with granulated sugar, a pinch of aromatic nutmeg, and rich melted butter. This combination creates a fragrant, slightly sticky mixture. Firmly press this mixture into your chosen pie or tart pan. I personally adore using a deep tart pan for this recipe, as it not only lends a beautiful presentation but also allows for a generous, mile-high filling that reaches the very top!

Efficiency in the kitchen is key, so I like to minimize the number of dishes used. My approach begins by whipping the heavy cream in the bowl of a stand mixer until it forms beautiful, soft peaks. While this whipped cream will need to be temporarily transferred to another bowl to make space, it’s a small step towards a more streamlined process.

After setting aside the whipped cream, return to the same stand mixer bowl. Without even washing it, you can now add the softened cream cheese and whip it until it’s perfectly smooth and free of any lumps. This ensures a uniform, creamy base for your pudding. Next, gradually incorporate the whole milk, instant pudding mix, and the sweetened condensed milk. Continue to whip the mixture until it transforms into a wonderfully creamy and fluffy pudding. The cream cheese and slightly less milk create a denser, sliceable consistency, making it ideal for a pie filling.

Now, it’s time to assemble your pie masterpiece! Begin by spreading half of the rich, creamy pudding mixture evenly into your baked and completely cooled Nilla wafer crust. This forms the foundational layer. On top of this, arrange a generous, full layer of freshly sliced bananas. Ensure they cover the pudding thoroughly for an optimal banana-to-pudding ratio in every bite. Once the bananas are in place, gently spread the remaining pudding mixture over them, encapsulating the fruit. After assembly, the most crucial step for achieving that perfect, sliceable pie is chilling. Cover the pie tightly and refrigerate it for a minimum of 24 hours. While it’s tempting to cut into it sooner, I’ve found that a full 24-hour chill yields the absolute best results, allowing the pie to set beautifully and the flavors to meld.

When you’re ready to serve this magnificent dessert, retrieve it from the fridge. For a final flourish and added freshness, top the pie with one more thinly sliced banana, arranging the slices beautifully. Then, generously dollop the remaining whipped cream over the top, creating soft peaks and swirls. For that authentic banana pudding touch and a delightful textural contrast, sprinkle the reserved Nilla wafers (the few you set aside from the original box) over the whipped cream. This final presentation will be as stunning as it is delicious.

For the cleanest, most picture-perfect slices of this Banana Pudding Pie, it’s essential to cut it straight from the refrigerator when it’s still very cold and firm. This ensures the filling holds its shape beautifully and prevents it from becoming too soft or messy. While it slices best when perfectly chilled, don’t despair if it softens a bit over time. Even on day three, when it might get a little softer and less perfectly structured, I can assure you it’s still incredibly delicious and will be thoroughly enjoyed!

Have you tried this incredible recipe? I’d love to hear your thoughts! Please share your experience by leaving a review or comment below. Don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox, and follow along on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe Card

Yield: 1 Deep 10-inch Pie (or 2 regular pies)

Ultimate No-Bake Banana Pudding Pie

Prep Time:
30 minutes

Cook Time:
8 minutes

Total Time:
8 minutes

Indulge in this truly ultimate No-Bake Banana Pudding Pie! While the regular version has always been a favorite, the rich, buttery Nilla wafer crust on this one is absolutely out of this world. It’s a nostalgic treat elevated to delicious new heights!

Ingredients

For the Ultimate Nilla Wafer Crust:

• 2 cups Nilla Wafer Crumbs (from 1, 11-ounce box, reserve 12-15 whole cookies for garnish)
• ¼ cup Granulated Sugar
• ¼ teaspoon Ground Nutmeg
• 8 tablespoon Unsalted Butter, melted

For the Creamy Banana Pudding Filling:

• 1, 8-ounce block Cream Cheese, softened to room temperature
• 1, 14-ounce can Sweetened Condensed Milk
• 1 cup Whole Milk
• ¼ teaspoon Kosher Salt, Morton’s (enhances flavor)
• 1, 3.4-ounce package Instant Vanilla or Banana Pudding Mix
• 3-4 Ripe Bananas, thinly sliced (plus extra for garnish)
• 2 cup Heavy Cream (cold)
• ¼ cup Powdered Sugar
• 1 teaspoon Vanilla Extract

Instructions

Preparing the Golden Crust:

1. Preheat your oven to 350˚F (175°C). This is solely for baking the crust.
2. Place the Nilla wafers into a food processor and pulse until they are transformed into fine, uniform crumbs.
3. In a medium bowl, combine the Nilla wafer crumbs, granulated sugar, and ground nutmeg. Drizzle the melted butter over the mixture.
4. Mix everything together a few times until the mixture is fully combined and resembles moist sand.
5. Firmly press the crust mixture into a deep 9 or 10-inch pie pan or tart pan. Bake in the preheated oven for exactly 8 minutes until lightly toasted and fragrant.
6. Remove the baked crust from the oven and allow it to cool completely on a wire rack before you begin adding the pie filling.

Crafting the Creamy Filling:

1. In the clean bowl of an electric stand mixer fitted with the whisk attachment, combine the very cold heavy cream, powdered sugar, and vanilla extract.
2. Beat on medium-high speed until the cream is light, fluffy, and holds soft peaks when you lift the whisk.
3. Gently transfer the whipped cream to a separate bowl and store it in the refrigerator until it’s needed for layering and topping.
4. In the same (unwashed) stand mixer bowl, fitted with the whisk attachment, add the softened cream cheese and beat until it is perfectly smooth and free of any lumps.
5. With the mixer set to low speed, gradually add the sweetened condensed milk, whole milk, and instant pudding mix. Once everything is incorporated without splashing, increase the mixer speed to high and beat for approximately 2 minutes until the mixture is thick, creamy, and well blended.
6. Carefully fold in half of the reserved whipped cream into the pudding mixture using a spatula, just until combined. Reserve the remaining whipped cream in the fridge for garnish.

Assembling Your Banana Pudding Pie:

1. Spread half of the creamy pudding filling evenly into the cooled pie crust. Then, arrange approximately ¾ of your sliced bananas in a single, even layer over the filling. Gently cover the bananas with the remaining pudding filling, spreading it out smoothly.
2. Cover the assembled pie tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally, overnight (24 hours is best) to allow the pie to set completely and for the flavors to fully meld.
3. When you’re ready to serve, top the thoroughly chilled pie with an additional layer of freshly sliced bananas and the remaining reserved whipped cream. For the perfect finishing touch, garnish with the saved Nilla wafers (crumbled or whole) and enjoy your magnificent Banana Pudding Pie!

Notes

Notes & Tips for Success:

For the most impressive presentation, I highly recommend making this recipe in a deep tart or quiche pan with a removable bottom. These pans create a beautiful, “mile-high” pie. If you use a regular shallow pie pan, this generous recipe will yield two pies. Alternatively, for a more casual serving, you can prepare it in a 9×13 inch pan and cut it into cheesecake-style bars or simply scoop it like a traditional banana pudding.

Your pie will slice beautifully and hold its shape perfectly for about 24-48 hours after making it. After 48 hours, the bananas may start to release some moisture, which can make the pie slightly softer. To ensure optimal setting, do not cut into the pie for at least 4 hours, and ideally, let it chill overnight for the best results. I suggest making this pie no more than one day before you plan to serve it.

If you choose to use the deep tart pan I often suggest, be aware that the filling will reach almost to the very top, creating a stunningly full and tall pie without overflowing!

Thoughtful Substitutions:

While a graham cracker crust might seem like a suitable alternative, I strongly encourage sticking with the Nilla wafer crust. It provides that iconic, traditional banana pudding flavor and texture that truly makes this pie shine!

Did you know that many instant Jell-O pudding mixes are naturally vegan? If you wish to make this recipe dairy-free or vegan, you can replace the cream cheese with a plant-based cream cheese alternative. Swap the regular sweetened condensed milk for a coconut-sweetened condensed milk, and use almond or cashew milk instead of whole milk. You can also easily prepare homemade coconut whipped cream to use in both the filling and as a delightful topping.

Recommended Kitchen Essentials

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• 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 Servings

Serving Size:

1 Slice

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 and preparation method.

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