Eggless No-Bake Banana Cream Pie
Creamy, dreamy, and completely no-bake, this banana cream pie is the kind of dessert that disappears fast — especially when you're serving 8 people who all want seconds. The filling gets its luscious, sliceable texture from a combination of cornstarch-thickened milk pudding, bloomed gelatin, and folded whipped cream, so there's absolutely no need for eggs at any stage. Traditional banana cream pie recipes often rely on egg yolks to build that custard base, but this version skips them entirely without sacrificing an ounce of richness or that signature silky mouthfeel. Layers of ripe banana slices tucked between clouds of vanilla-scented filling make every bite feel indulgent and fresh at the same time. The buttery graham cracker crust comes together in minutes and chills while you prep the filling, keeping the whole process relaxed and oven-free. A final crown of lightly sweetened whipped cream ties everything together, and a few extra banana slices on top make it look like you spent way more effort than you actually did. Make it the night before, let it set in the fridge, and you'll have a showstopper ready to slice straight from the dish.
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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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