A few weeks ago on Pi Day, ya know 3.14, I got the urge to make a pie after seeing all the other beautiful pies people were posting on Instagram. Any excuse to make a fun dessert right!! This one was a super simple no-bake layered banana cream pie that came out amazingly good! It is so light for the spring and summer months and I could totally see this at a baby or wedding shower. And just for fun I have a super cute idea for you, regarding making this at a shower, at the end of this post! 
To start crush up your graham crackers in a food processor or plastic gallon zip lock bag. A food processor would be faster but I totally didn’t want to clean it for something that would take 2 seconds! Anyone else think that way!?!? So I went with the zip lock bag. I started crushing the big pieces with the flat side of my meat tenderizer first. 
Then I switched to a rolling pin to get them all nice and fine. 
Melt your butter in a medium bowl and then add in your graham cracker crumbs and brown sugar. 
Mix it all together. 
Press the crumbs down evenly and up the sides in a 9 inch pie pan. Just save a few tablespoons out to use as a garnish later. 
Set your pie pan in the freezer to harden while your next layer is being mixed.
For the next layer add your powdered sugar, 1 cup whipped topping, and cream cheese to the bowl of your mixer. Whip it all together until smooth with the whisk attachment. 
Take your crust out of the freezer and spread on the whipped topping mixture evenly on the crust. Set the pan in the refrigerator.
For the next layer you will need banana cream pudding and milk. 
Pour your pudding mix into the bowl of your mixer and then add in your milk. Beat with the whisk attachment until thoroughly mixed and starts to slightly thicken. Take your pie plate out of the refrigerator and spread on your pudding mixture. 
Put your pie pan back in the refrigerator to allow the pudding to set, about an hour. Then top with the rest of your whipped topping, graham cracker crumbs, and bananas. Store in the refrigerator until you are ready to serve! 
Hosting a shower or party?? Or I’m thinking Easter this weekend?? Try making these in little 4 ounce Mason Jars so all your guests can have their own serving. Layer everything just the same as the pie except put it in individual jars. I mean how cute is this!?!?
Here is your printable recipe!
I would love if you would join my Friday link up party!
- 1½ cups honey graham crackers, crushed (about a package and a half)
- ¼ cup brown sugar
- 6 tablespoons melted butter
- 1 cup powdered sugar
- 1 (8 ounce) tub whipped topping
- 8 ounce package cream cheese softened
- 2 small (3.4 ounce) packages banana cream instant pudding
- 3¾ cups cold whole milk
- bananas for garnish on top
- Crush up your graham crackers in a food processor or plastic gallon zip lock bag. If using a zip lock bag use the flat side of a meat tenderizer or a rolling pin to get everything nice and crushed.
- Melt your butter in a medium bowl and then add in your graham cracker crumbs and brown sugar.
- Mix it all together.
- Press the crumbs down evenly and up the sides in a 9 inch pie pan. Just save a few tablespoons out to use as a garnish later.
- Set your pie pan in the freezer to harden while your next layer is being mixed.
- For the next layer add your powdered sugar, 1 cup of the whipped topping, and cream cheese to the bowl of your mixer. Whip it all together until smooth with the whisk attachment.
- Take your crust out of the freezer and spread on the whipped topping mixture evenly on the crust. Set the pan in the refrigerator.
- For the next layer pour your pudding mix into the bowl of your mixer and then add in your milk. Beat with the whisk attachment until thoroughly mixed and starts to slightly thicken.
- Take your pie plate out of the refrigerator and spread on your pudding mixture.
- Put your pie pan back in the refrigerator to allow the pudding to set, about an hour.
- Then top with the rest of your whipped topping, graham cracker crumbs, and bananas.
- Store in the refrigerator until you are ready to serve!
- To make these in 4oz Mason Jars prepare and layer everything just the same as the pie except assemble it in the individual jars. If topping with fresh bananas don't add those until right before so they don't turn all brown.
Looks so good. I am going to try this. I love the idea of the little mason jars. So cute.
Thank you. I hope you enjoy!!
Looks divine!! Thanks for sharing with us at the To Grandmas House we go link party!
Thank you!!
I love banana cream pie and it’s been years since I’ve made one. You’ve inspired me with your recipe. I love the little jars! Thanks so much for sharing with us on Party in Your PJ’s!
Great I hope you enjoy!!
Looks so good. Love them in the mini jars. Thanks for sharing at the Inspiration Spotlight party. Hope you had a good Easter. Pinned & sharing.
Thank you! I hope you also had a good Easter!
Your pie looks amazing and reminds me of my grandmothers!!
Thank you for sharing on Friday Features #omhgff on Oh My Heartsie Girl, your post being featured this week and will be shared on Instagram, watch for it.
It will also be pinned on Pinterest and shared to Facebook.
Now I hope you enjoy the little boost, and stop by again to share.
Have a great weekend!
Thank you so much for the feature and sharing it on social media!
We sure enjoyed featuring your awesome post at Full Plate Thursday, and thanks so much for sharing it with us!
Come Back Soon!
Miz Helen
Thank you so much for the feature!!
The pie and pie cups look amazing. I am not a big fan of bananas so I’ve never tried to make banana cream pie but i really should; I know my husband would LOVE it. Pinned.
Thank you! I hope you, and your husband, love it! Since you don’t like bananas you could just skip the extra bananas on top to tone it down.