Here’s a simple and delicious recipe for a No-Bake Banana Cream Pie — creamy, sweet, and perfect for a quick dessert.
🍌 Ingredients (serves 6–8)
Crust
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)
- ⅓ cup (75 g) unsalted butter, melted
- 2 tbsp sugar
Filling
- 3–4 ripe bananas, sliced
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- Optional: ½ tsp lemon juice (to prevent bananas from browning)
Topping
- Whipped cream
- Chocolate shavings, caramel drizzle, or banana slices for garnish
👩🍳 Instructions
1. Prepare the crust
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press mixture into the bottom of a 9-inch (23 cm) pie pan.
- Refrigerate for 15–20 minutes to set.
2. Make the filling
- In a large bowl, beat cream cheese until smooth.
- Whip heavy cream with powdered sugar until soft peaks form, then fold into the cream cheese.
- Stir in vanilla extract and optional lemon juice.
3. Assemble the pie
- Arrange banana slices evenly over the crust.
- Spread the cream filling over the bananas, smoothing the top.
- Refrigerate for at least 2–3 hours, or until set.
4. Add topping
- Before serving, top with whipped cream and garnish with chocolate shavings, caramel drizzle, or extra banana slices.
🌟 Tips & Variations
- Banana flavor: Mash a few banana slices into the filling for extra banana flavor.
- Crunchy topping: Add crushed nuts, toffee bits, or cookie crumbs for texture.
- Healthier version: Use low-fat cream cheese and reduce sugar slightly.
- Make ahead: Can be prepared a day in advance and stored covered in the refrigerator.
I can also provide a Pakistani-style version using local biscuits for the crust, condensed milk in the cream filling, and a hint of cardamom for a unique twist.
Do you want me to make that version?
