Coconut Free No-Bake Banana Cream Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 2 ¼ tsp (1 packet, 7g) unflavored powdered gelatin
- 3 tbsp cold water
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp unsalted butter
- 1 ½ tsp pure vanilla extract
- 1 cup heavy cream, cold
- 3 medium ripe bananas, sliced into ¼-inch rounds
For the topping
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- ½ tsp pure vanilla extract
For serving
- 1 medium banana, sliced, for garnish (optional)
Instructions
- 1
In a medium mixing bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, and 6 tbsp melted butter until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Refrigerate while you prepare the filling.
- 2
Sprinkle the gelatin over the 3 tbsp cold water in a small bowl and let it sit for 5 minutes until the gelatin has absorbed the water and looks opaque and spongy.
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