If you’re craving a cool, creamy dessert that delivers classic comfort flavors without turning on the oven, this No-Bake Peanut Butter Banana Cream Pie is exactly what you need. With layers of ripe bananas, a rich peanut butter pudding filling, and a buttery graham cracker crust, this pie is smooth, refreshing, and incredibly easy to make. Perfect for summer gatherings, holidays, or anytime you want a fuss-free dessert that still feels special.

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Ingredients

1 prepared graham cracker crust (homemade or store-bought)
1 (3.4 oz / 96 g) box instant vanilla pudding mix
1 ¼ cups cold milk
¾ cup creamy peanut butter, plus extra for garnish
8 oz whipped topping, divided
2–3 ripe bananas, sliced

Instructions

Prepare the Crust
If using a homemade graham cracker crust, prepare it in advance and chill until firm.
Make the Pudding Base
In a medium bowl, whisk the pudding mix with cold milk until smooth. Let it stand for 5 minutes to thicken.
Add Peanut Butter
Stir the peanut butter into the pudding until fully combined and creamy.
Fold in Whipped Topping
Gently fold in half of the whipped topping, keeping the mixture light and airy.
Layer the Bananas
Arrange sliced bananas evenly over the bottom of the crust.
Fill the Pie
Spread the peanut butter pudding mixture over the bananas, smoothing the top.
Chill
Cover and refrigerate for at least 2 hours, or until set.
Decorate Before Serving
Spread remaining whipped topping on top. Warm a few tablespoons of peanut butter briefly, drizzle over the pie, and garnish with extra banana slices.

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Pro Tips

Use just-ripe bananas for the best texture and flavor.
Chill the pie thoroughly for clean slices.
Warm peanut butter slightly for easy drizzling without overpowering the topping.

Why This Recipe Works

No oven required—ideal for warm days
Classic peanut butter and banana flavor pairing
Simple ingredients with big, comforting flavor
Make-ahead friendly for stress-free entertaining

Substitutions & Variations

Crust: Try an Oreo or shortbread crust for a flavor twist
Pudding: Swap vanilla for chocolate or cheesecake pudding
Topping: Use freshly whipped cream instead of whipped topping
Spread: Replace peanut butter with chocolate-hazelnut or cookie butter

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare up to 24 hours in advance
Storage: Keep covered in the refrigerator for up to 2 days
Reheating: Not required—this pie is best served chilled

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Serving Ideas

Serve with a drizzle of chocolate sauce
Add crushed peanuts for extra crunch
Pair with coffee, iced tea, or milk

Nutrition (Per Serving Estimate)

Calories: ~165
Carbohydrates: ~15 g
Protein: ~6 g
Fat: ~10 g
Sugar: ~9 g
(Values are approximate and may vary.)

Frequently Asked Questions

Can I prevent bananas from browning?

Yes. Lightly brush banana slices with lemon juice before layering.

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Can this pie be frozen?

Freezing is not recommended, as the texture of bananas and pudding may change.

Can I make it dairy-free?

Use dairy-free pudding and whipped topping alternatives designed to set properly.

This No-Bake Peanut Butter Banana Cream Pie is a creamy, crowd-pleasing dessert that blends nostalgic flavors with modern convenience. Easy to prepare, refreshing to eat, and guaranteed to impress, it’s a recipe you’ll return to again and again.