I know that’s kind of a long title, but I wanted you to know that’s it not a graham cracker crust. And technically it’s not no bake pie either because you do have to bake the crust. Well, no you don’t. Oh gosh, this no bake banana cream pie with nilla wafer crust is getting confusing let’s just shoot through a few facts (Dwight from the office would love this part).
1. Fact~ I’ve never seen all of The Office, but I have seen episodes and it was hilarious.
2. Fact~ This crust uses Nillla Wafers not Graham Crackers
3. Fact~ I have called them Vanilla wafers my whole life until I made this recipe and realized that is not the name on the box.
4. Fact~ You totally do not have to bake the crust. It just wont be as hard on the bottom but it’s still wonderful.
5. Fact~ The rest of the pie is no bake and I mean it. It just whisking and stirring and folding.
6. I actually made, photographed and wrote this post in December, but I’m posting in spring because I could’t justify one more treat during the already full schedules of desserts.
7. Fact~ I love pie. And the number 7.
How Do You Keep Bananas From Turning Brown When Cut?
One way to stop browning is to dip or brush the banana slices in lemon or lime juice.
Pineapple or other acidic fruits also work.
How Long Will Banana Cream Pie Keep?
Freshly made banana cream pie will keep for 3-4 days in the refrigerator.
It should be loosely covered with plastic or foil.
Can Vanilla Wafer Crust Be Made Ahead of Time?
Yes, bake the crust a day or two ahead, fill it, then add a topping before serving.
No Bake Banana Cream Pie with Nilla Wafer Crust
To make fresh whipped cream simply beat 3/4 cup heavy cream until soft peaks begin to form. Add in 1/4 Cup powdered sugar or to taste and beat until stiff peaks form.No Bake Banana Cream Pie with Nilla Wafer Crust
Ingredients
Crust
Instructions
Notes
Nutrition Information:
Yield:
8 Serving Size:
1
Amount Per Serving:Calories: 466 Saturated Fat: 0g Cholesterol: 80.1mg Sodium: 0mg Carbohydrates: 51.9g Fiber: 0.9g Sugar: 25.9g Protein: 6.3g
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Now go eat yourself silly.
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Hi. Delivious looking pies & i bookmarked! Im trying to subcribe but theres no box at the top of any page I go to to type my email addy in. Help!
Thanks Lisa! On our blog, there is a box where you can enter your email address to subscribe to our email list. That box is right under our gallery of pictures on the blog. You can also follow us on Instagram (@ohsweetbasil) or on Facebook (www.facebook.com/OhSweetBasil/).
Thank you for replying. I found the gallery of pictures on your home page and the box. However the box does not work when clicked on. In fact the box is just a “partial box”. I think it needs fixed as I’ve clicked numerous times to try & enter my email. Please help. Thank you!
Hi Lisa! It says, “Don’t miss a recipe! Subscribe via email:” Then you can type in your email address in the box and then click the two little arrows to the right of the box. It looks like it is working fine on our end. Let us know if that doesn’t work. Are you trying from a phone or a desktop/laptop?
I can’t believe some of these comments! Imamaed that people can’t follow a simple recipe. You need common sense at best. Just reading some of the comments just frustrated me, why in the world are you trying to make a pie (even as simple as this) and can’t follow directions? You need to stick to mixing up kool-aid and sugar.
Bahahaha! Thank you!
The part in the restipe about the puding, I don’t fully understand, so you make the puding as the pakige says and let it set up then add the cup of milk, do you take the puding pawder mix and put the one cup of milk in with it mix it and let set up in the frige then add to the other mixture of stuff , or what exactly do you do? The pie lookes relly dulishus and I want to make it, but I want to make it correctly so if you or someone could clarify that for me, I would thank you very much!
Hi, yes so you merely dump the powder into the milk. You aren’t making the pudding, just adding the powder. 🙂
Just a thought . Could they have added the 1 1/2 cup fresh whipped cream into the into the recipe. To clarify I mean the liquid instead of whipping it into
whipped cream then folding it in. This confused me at first because not everyone knows how make whipped cream if they are a beginner cook. I think it might help to add how to make your whipped topping. I CAN’T wait to make for my Sisters birthday in February.
as there Re no directions on how to make whipped cream.
That’s a great point. I’ll add a note. Thanks Joyce!
I used a different Nilla crust recipe, as I wasn’t confident using the cup measurement (depends on how fine the crumbs are and how much you push down on the crumbs), but it was essentially the same. Followed the filling recipe. Was quite sweet for me, so I also topped the whole pie with a layer of plain whipped cream. The pie was creamy, with a lot of yummy banana flavour. Went down well with everyone ?
Thanks for your thoughts Agnes and i love the layer of whipped cream on top!
Is it really an option to NOT bake the crust? Or is baking the crust required? Thanks!
Hi Madelyn,
You totally don’t have to bake cookie crusts so nilla wafer, graham or even oreo crusts can be baked to be more crisp or refrigerated to be solid. There’s hardly a difference, it’s just preference, or time as sometimes I’m just too lazy to turn on the oven. 🙂
So I have a recipe that I use to make a strawberry pudding instead of Banana pudding. This is a much simpler method, so looking at this it would be easy to adjust to strawberries. Substitute Jello pudding instant cheesecake, use sliced Strawberries instead of bananas. and we have Strawberry cream Pie!
I love banana cream pie, but I’m not a fan of cream cheese. Would the pie be OK without the cheese? Or is there a substitute?
I really appreciate the fact that it is no-bake.
Hi Mike, unfortunately it does need the cream cheese, but if it helps, I loved this pie back when I hated cream cheese because you just can’t taste it at all. Just a thought.
This looks delicious, can I use whipped topping in place of the whipped cream?
As long as it isn’t from the can, absolutely!
My pie turned out to be soup, it’s been 24 hours and it’s just liquid, I followed the directions ocordingly. Seems like everyone else had better results. I give it a one star, the one cup of milk made it soup.
Did you mix the pudding and then fold in the rest? The pudding completely sets it up but if you skip that and just stir it all together it will be soup
Also, dont use Fat-Free Cream Cheese. It will NEVER set up
Mine turned out like this as well when adding the cup of milk to pudding. I’m wondering what would happen if I didn’t add the milk, I was bummed it didn’t set:(
Hi Marissa, are you completely sure it wasn’t cook and serve pudding instead of instant. I’ve done that before and have made this for almost 10 years and that was the only time it didn’t set. 🙁
How do I double this recipe for two pies?
I did double the ingredients and baked it in a 9×13 glass baking dish. It turned out nice.
Glad to hear it. Thanks Deana!
Loved this pie!!! Rave reviews! Could I used this with lemon pudding(no fruit – just zest) and my husband’s favorite coconut? I can’t find instant coconut cream, but maybe vanilla with coconut extract and sweetened coconut. Would the coconut need to be toasted? I would love your input so much! Thanks!
Absolutely and yes, definitely toast the coconut! Thank you so much for the sweet comment!
A very creamy banana pie you have here. It looks really amazing. And what’s even better is it’s a no bake cream pie. Very delicious!
Thanks Maureen!
This looks like an amazing pie!!!
Yummy pie with banana, I love that it’s no bake!
lol I’m never sure whether I should call a pie with a baked crust as no-bake so I’m with you! I usually do count it 😛 And this pie looks so creamy and delicious-my mom’s fave is banana cream pie and the nilla wafers are an inspired idea. Perfect because then it’s reminiscent of southern banana pudding!