This easy banana cream pie is creamy, light, and completely irresistible. Made with a graham cracker crust, fresh bananas, and a fluffy cream cheese filling, there’s no baking needed for this lightened up favorite.
The Easiest No-Bake Banana Cream Pie Recipe
Banana cream pie is one of my all-time favorite desserts, so I decided to set out to make a lighter version. While this isn’t an exact replica of the classic recipe (I swap in a store-bought graham cracker crust to make it easier!), it still hits the spot when you want to satisfy that craving: a creamy, fluffy filling and big banana flavor. And I especially love that it comes together in minutes! (For more easy pie recipes, try my Key Lime Yogurt Pie, No Bake Peanut Butter Pie and Coconut Cream Pie.)
Why This Lightened Up Banana Cream Pie Is a Hit
I brought this to my Mother’s house for dessert and the entire pie disappeared in minutes. I’d say that’s a good testament to how delicious it is! Flavor-wise, it’s a little bit like a No Bake Cheesecake meets banana cream pie since the filling is made with tangy yogurt and cream cheese.
- No baking required: Which means it’s perfect for busy days or summertime when you don’t want to heat up the kitchen.
- Lightened up: This easy banana cream pie is made with reduced-fat cream cheese and Greek yogurt for a creamy texture with less heaviness.
- Simple ingredient list: You only need 7 ingredients!
- Make-ahead friendly: Because this no-bake recipe needs time to chill, it’s ideal for prepping in advance.
Easy Banana Cream Pie
Ingredients
- 9 inch reduced-fat Graham Cracker Crust, or homemade
- 4 ounces 1/3 less fat Philadelphia Cream Cheese
- 1/4 cup 2% Greek Yogurt, or reduced-fat sour cream
- 1/4 cup monk fruit sweetener, or sugar
- 1 teaspoon vanilla extract
- 6 ounces Truwhip Whipped Topping
- 2 medium bananas, sliced, plus optional more for garnish
- chocolate shavings, optional for topping
Instructions
- In a large bowl, whip cream cheese, yogurt, vanilla and sugar for a few minutes until mixed well.
- Add Truwhip and whip until smooth.
- Put banana slices on the crust, top with filling and chill for a few hours, until firm.
- Top with shaved chocolate if desired before serving.
Last Step:
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Ingredients You’ll Need
Below are the ingredients for this lightened up banana cream pie. See the recipe card for exact measurements.
- Reduced-fat graham cracker crust: Store-bought keeps this recipe quick and easy, but homemade works too.
- 1/3 less fat cream cheese: Make sure it’s softened so it blends smoothly.
- 2% Greek yogurt (or reduced-fat sour cream) for tang and to keep the filling light and creamy.
- Monk fruit sweetener or sugar: Using sugar will increase the calories and carbs, so be sure to keep that in mind.
- Vanilla extract to enhance the overall flavor. Pure vanilla extract, not imitation, is best.
- Truwhip whipped topping for a light, fluffy texture.
- Bananas: You want them to be ripe, but not so ripe that they’re mushy and brown.
- Chocolate shavings for garnish, if you’d like.
How to Make Banana Cream Pie
This no-bake banana cream pie comes together in just a few simple steps. You’ll find the full recipe instructions in the blog post, but here’s a quick overview.
- Make the creamy filling: In a large bowl, beat the cream cheese, Greek yogurt, monk fruit sweetener (or sugar), and vanilla extract until smooth and well combined.
- Fold in the whipped topping: Add the Truwhip and whip until the mixture is light and smooth. The filling should be fluffy and easy to spread.
- Layer the bananas: Arrange the sliced bananas evenly over the bottom of the graham cracker crust. Try to cover the entire surface so every slice gets banana in each bite.
- Add the filling and chill: Spread the cream filling over the bananas, smoothing the top with a spatula. Refrigerate until firm and set.
- Garnish and serve: Before serving, top with additional banana slices and chocolate shavings if desired.
Tips from Gina’s Test Kitchen
- Don’t forget to soften the cream cheese: I set an alarm on my phone so I remember to take it out of the fridge! If it’s cold, you’ll end up with unblended lumps of cream cheese in the filling.
- Chill thoroughly: Don’t rush the chill time—this helps the pie firm up for clean slices.
- Add bananas just before serving: If you’re making this banana cream pie ahead of time, add the additional banana slices on top just before serving to keep them from turning brown.
- Slice with a sharp knife: Wipe the knife clean between slices to keep them neat.
Storage Tips
- Refrigerator: Store this banana cream pie covered in the refrigerator for up to 3 days. The bananas may brown slightly over time, but the pie will still taste fine.
- Freezer: You can freeze the pie for up to 1 month. Thaw overnight in the refrigerator before serving.
