We love banana cream pie around here. I love to make it with overripe bananas for the pudding, giving it a super concentrated, but fresh banana flavor. This is an icebox pie recipe, which means it’s a no bake recipe, and you serve it semi-frozen almost like an ice cream. This recipe is delicious, and my favorite part? The buttery, vanilla wafer crust.
Icebox Pie Recipe
I love a sweet treat I don’t have to bake. This is technically an icebox recipe, which means you make it, freeze it, and slightly thaw it before eating. It is heavenly!
Icebox Banana Cream Pie Recipe
For this recipe, we use a double banana approach. We add ripened bananas to the pudding itself, and also a layer of sliced bananas to the pie. What makes this recipe so good is the fresh bananas used in both of these methods. Creamy, delicious, fresh banana flavor. The Cool Whip works as a stabilizer and keeps the pie frozen, but not too hard, making it easily sliceable.
Ingredients: You’ll need bananas, vanilla pudding, milk (I use 2%), butter, vanilla wafers, and whipped topping (Cool Whip).
Tip: I find boxed pudding stabilizes better for an icebox pie. Homemade pudding has a tendency to get too frozen in the freezer.
Steps to Make Frozen Banana Cream Pie
For this recipe, we use a double banana approach I mentioned above. I recommend making the pudding with the bananas, having the crust made, and then slicing the bananas for the banana layer. You’ll want to add the sliced bananas to the pie dish and top them with the banana pudding with a little bit of urgency to keep them from browning*.
- Make the crust (butter + vanilla wafers).
- Press into a 9 inch pie dish (or a tart pan works, too!).
- Make pudding mixture: Make pudding according to package directions. In a separate bowl, mash ripened bananas and fold into pudding. Fold in Cool Whip. Set aside.
- Slice bananas and place on top of cookie crust layer.
- Pour pudding mixture over sliced bananas.
- Freeze for 6-8 hours before serving.
*No need to really hurry, just don’t wait longer than 30 minutes to pour the pudding. That note is probably unnecessary unless you’re like me and have a 5 year old…Sometimes we take Lego breaks from cooking and I end up leaving stuff on the counter for longer than I intend too. Squirrel!
Serving Icebox Pie
Once the pie is fully frozen, you can serve it. This usually takes about 6-8 hours in the freezer. Allow for it to sit at room temperature for about 20 minutes prior to serving it. I like to top it with Cool Whip and extra wafers that have been crumbled.
More Recipes with Bananas
Let’s EAT!
Kathi and Rachel
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Icebox Banana Cream Pie
Ingredients
- 1 3.4 oz box of vanilla pudding
- 2 cups milk (I used 2%)
- 1 cup Cool Whip
- 4 bananas (starting to brown is ideal)
Crust
- 2.5 cups vanilla wafer cookies
- 1 stick butter
- 1/8 tsp salt
Instructions
- Crush wafer cookies until crumbly. Add to a bowl with melted butter and salt. Stir to combine. Press into a 9 inch shallow pie pan firmly (no need to spray with nonstick as the butter provides double duty!).
- Mix together pudding and milk, whisk to combine. In a separate bowl, mash 2 bananas with a fork. Fold bananas and Cool Whip into pudding.
- Slice remaining 2 bananas and place evenly onto pie crust. Pour banana pudding mixture over bananas. Freeze for 6-8 hours before serving.
- To serve, allow pie to thaw for 20 minutes at room temperature on kitchen counter. Top with extra Cool Whip and crushed cookies if desired.
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