Why You’ll Love This Recipe
This No-Bake Banana Split Pie is the ultimate dessert for banana split lovers, combining all the classic flavors of a banana split into a creamy, chilled pie. It’s a simple, no-bake recipe that doesn’t require turning on the oven, making it perfect for warm days when you still crave something indulgent. With layers of crushed graham cracker crust, smooth cream cheese filling, bananas, and whipped topping, this pie is as visually appealing as it is delicious. Plus, it’s a crowd-pleaser at parties, potlucks, and summer gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1/4 cup crushed pineapple, drained
- 1/2 cup chocolate syrup
- 1/2 cup chopped nuts (optional)
- Maraschino cherries for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is well combined. Press this mixture into the bottom of a 9-inch pie dish, forming a crust. Chill in the fridge for about 15 minutes to set.
- Make the Cream Filling: In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Pie: Spread a layer of the cream cheese filling evenly over the graham cracker crust. Layer the sliced bananas and crushed pineapple on top of the cream cheese filling.
- Add Toppings: Drizzle the chocolate syrup over the banana and pineapple layers. Top with chopped nuts if desired. Finish by garnishing with maraschino cherries.
- Chill: Refrigerate the pie for at least 4 hours, or overnight for best results, allowing the layers to set and the flavors to meld.
Servings and Timing
- Servings: 8-10 servings
- Total Time: 4 hours 15 minutes (includes chilling time)
Variations
- Vegan Version: Use dairy-free cream cheese, coconut cream instead of heavy whipping cream, and a vegan graham cracker crust.
- Chocolate Crust: Substitute the graham cracker crust with a chocolate cookie crust for a richer, more decadent flavor.
- Tropical Twist: Add some toasted coconut on top for a tropical flair or substitute the pineapple with mango for a different tropical fruit flavor.
- Additional Fruits: Swap out the bananas and pineapple for other fruits like strawberries or peaches for a twist on the classic.
Storage/Reheating
- Storage: Keep the pie covered in the refrigerator for up to 3 days. It’s best served chilled and is a great make-ahead dessert.
- Freezing: You can freeze the pie for up to 1 month. Just make sure to cover it tightly with plastic wrap and foil. Thaw in the fridge for a few hours before serving.
- Reheating: This pie does not require reheating. Serve it straight from the fridge for the best texture.
FAQs
1. Can I use a store-bought graham cracker crust?
Yes, you can use a store-bought crust if you’re short on time. Just make sure it’s a 9-inch crust.
2. How long does it take for the pie to set in the fridge?
It takes at least 4 hours for the pie to chill and set properly. For the best results, refrigerate overnight.
3. Can I use frozen bananas instead of fresh ones?
While fresh bananas work best, frozen bananas can be used in a pinch. Just make sure to slice them before freezing.
4. How do I prevent the bananas from turning brown?
To prevent browning, you can lightly brush the banana slices with lemon juice before layering them in the pie.
5. Can I make this pie gluten-free?
Yes, you can make it gluten-free by using a gluten-free graham cracker crust or another gluten-free cookie crust alternative.
6. Can I use a different type of fruit in the pie?
Absolutely! You can swap the bananas and pineapple for other fruits like strawberries, peaches, or blueberries to give the pie a different flavor.
7. Can I freeze this pie?
Yes, this pie freezes well. Be sure to cover it tightly and freeze it for up to a month. Let it thaw in the fridge before serving.
8. How can I make the whipped cream from scratch?
To make the whipped cream from scratch, use 1 cup of heavy whipping cream and 2 tablespoons of powdered sugar. Whip it until stiff peaks form.
9. Can I add a layer of caramel sauce?
Yes! You can drizzle caramel sauce over the top for added sweetness and flavor, or even swirl it into the cream filling.
10. What kind of nuts can I use in the pie?
You can use any type of chopped nuts, such as walnuts, pecans, or almonds, depending on your preference.
Conclusion
This No-Bake Banana Split Pie is the perfect dessert for any occasion, combining all the best elements of a classic banana split into a cool, creamy pie. Whether you’re hosting a summer party, celebrating a special occasion, or just craving something sweet, this pie is sure to impress. It’s easy to make, customizable, and guaranteed to be a hit with anyone who loves bananas and dessert!
PrintNo-Bake Banana Split Pie
No-Bake Banana Split Pie is a creamy, chilled dessert that combines all the classic banana split flavors in a refreshing pie. With layers of graham cracker crust, cream cheese filling, bananas, pineapple, and whipped topping, this dessert is perfect for warm days or when you crave something indulgent.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 4 hours 15 minutes (includes chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 ripe bananas, sliced
1/4 cup crushed pineapple, drained
1/2 cup chocolate syrup
1/2 cup chopped nuts (optional)
Maraschino cherries for garnish (optional)
Instructions
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is well combined. Press this mixture into the bottom of a 9-inch pie dish, forming a crust. Chill in the fridge for about 15 minutes to set.
- Make the Cream Filling: In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Pie: Spread a layer of the cream cheese filling evenly over the graham cracker crust. Layer the sliced bananas and crushed pineapple on top of the cream cheese filling.
- Add Toppings: Drizzle the chocolate syrup over the banana and pineapple layers. Top with chopped nuts if desired. Finish by garnishing with maraschino cherries.
- Chill: Refrigerate the pie for at least 4 hours, or overnight for best results, allowing the layers to set and the flavors to meld.
Notes
- Storage: Keep the pie covered in the refrigerator for up to 3 days. It’s best served chilled and is a great make-ahead dessert.
- Freezing: You can freeze the pie for up to 1 month. Just make sure to cover it tightly with plastic wrap and foil. Thaw in the fridge for a few hours before serving.
- Reheating: This pie does not require reheating. Serve it straight from the fridge for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
