A creamy pudding based filling, sweet banana layer all inside a crispy gluten free graham cracker crust and topped with chilled cool whip. This Banana Creamy Pie is perfection. It is the absolutely most perfect summer dessert. And best of all, it is SO EASY to make!
Nate and I eat a lot of bananas between the two of us. We usually buy two bunches a week (secretly hoping some will start to brown so I have an excuse to make banana bread.) I love banana flavored desserts, I find them to just be so refreshing and delicious.
The first time I made this recipe was actually quite the day. I made a pie and took it over to my parent's house. Since Nate and I are having our wedding next year in their backyard, we are obligated to be helping prep the yard. Of course we don't mind one bit. My parents live about 30 minutes away from us and I thought that I would easily be able to transport this pie...WRONG. Word of advice, put the pie in a cooler to keep it cold unless you are going right down the road. With 5 minutes left in the ride, I suddenly felt the pie starting to drip on my lap... Nate and I just laughed because what else were we gonna do?!
This pie has such a special place in my heart. It is literally my ideal dessert because it is just so so yummy! Definitely a go to recipe for me!
First, follow the directions on the pudding package to prep the pudding. It may need to sit a few minutes, so I always do that first. When that is setting, mix together the cream cheese and the sweetened condensed milk until completely mixed in.
Once the pudding is set, mix the cream cheese and sweetened condensed milk mixture into the pudding.
Slice the bananas and coat the bottom of the graham cracker crust with the bananas. Pour the pudding mixture over the bananas and spread evenly. Place the pie in the freezer to let the pie set.
Once it seems set, spread the cool whip evenly on top of the pie. I suggest taking the cool whip out early so that it can start to soften.
Place the pie back in the freezer to let it set. Serve and enjoy!
Do I have to use a gluten free crust?
Nope! You can use a regular graham cracker crust no problem! You will have the same results, it just will not be a gluten free recipe.
Why do you use vanilla pudding?
I find that vanilla pudding provides to best complimentary flavor to the banana flavoring. I think it really creates the best flavor combo, and flavor is what we are here for guys!
What are some other banana desserts I could try?
My Homemade Cinnamon Banana Bread is one of my favorite banana desserts of all time! It is also perfect to enjoy for breakfast warmed up with some butter in my opinion.
If you love this recipe, you might also want to try:
- No Bake Peanut Butter Pie
- Blueberry Crumb Bars
- Peanut Butter Chocolate Shortbread Bars
- No Bake Peanut Butter Pie with an Oreo Crust
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Banana Cream Pie (Gluten Free)
- Mixing Bowl
- Follow the instructions on the pudding box to make the pudding.
- Slice the bananas and line cover the entire bottom of the graham cracker crust in an even layer.
- In a bowl, mix together cream cheese and sweetened condensed milk until creamy.
- Add cream cheese mixture to the pudding and fold until combined.
- Pour the mixture on top of the bananas.
- Let the pie set in the freezer for about an hour and a half.
- Spread the cool whip on top evenly.
- Place in the freezer and let it set for another hour and a half.
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