Irresistibly Easy No-Bake Banana Split Pie: Your Ultimate Summer Dessert

Prepare for a delightful journey back to childhood with this incredible No-Bake Banana Split Pie. Imagine the classic ice cream sundae – a symphony of luscious fruits, creamy textures, and delightful toppings – all transformed into a convenient, chill-only pie. This isn’t just a dessert; it’s a celebration in every slice, perfect for warm summer days, festive holidays, or any moment that calls for a truly special treat. With a golden, crumbly graham cracker crust generously layered with sweet pineapples and ripe bananas, all enveloped in a rich, velvety cream cheese filling, this pie promises pure indulgence without ever needing an oven. Garnish it lavishly with swirls of whipped cream, bright maraschino cherries, crunchy nuts, and a decadent drizzle of chocolate syrup for an unforgettable dessert experience.

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My earliest summer memories are often punctuated by the joyous anticipation of a trip to Dairy Queen. The highlight? Undoubtedly, the iconic banana split. That elaborate, towering creation of ice cream, fruit, and sauces felt like the ultimate luxury. It’s that very sense of nostalgic joy and generous indulgence that this No-Bake Banana Split Pie aims to capture and recreate. This layered dessert perfectly mirrors the magic of a classic banana split, making it an ideal choice for summer gatherings, family holidays, or any special occasion where a show-stopping dessert is desired.

The Magic of Gelatin: Why It’s Essential for No-Bake Pies

Gelatin plays a pivotal role in the success of this no-bake pie, acting as a crucial thickener and providing that wonderfully stable, yet delicate, texture we all crave. Its unique property of solidifying when chilled and remaining firm at room temperature (before melting when heated) makes it an indispensable ingredient for desserts that bypass the oven. Without gelatin, the creamy filling would simply be a runny puddle, unable to hold its shape.

For this recipe, I recommend using unflavored gelatin, which allows the natural flavors of the bananas, pineapple, and cream cheese to shine through without any interference. You can easily find high-quality unflavored gelatin, including vegan and vegetarian alternatives like agar-agar, which work beautifully. While some no-bake pies utilize instant pudding mixes, this recipe deliberately avoids it, opting for a purer flavor profile and a texture that truly highlights the fresh ingredients. If you prefer to experiment, you could use a banana-flavored or another fruit-flavored gelatin, but unflavored is best for replicating the authentic banana split experience.

No Eggs Required: The Beauty of a No-Bake Delight

One of the best aspects of this Banana Split Pie is its simplicity and accessibility: it contains absolutely no eggs! This makes it a fantastic option for those with egg allergies or anyone looking for a quick and easy dessert that doesn’t involve any baking or tempering eggs. The absence of eggs means less fuss, fewer steps, and a dessert that comes together effortlessly, solidifying its status as a truly “no-bake” wonder.

Crafting the Perfect Crust: Homemade Goodness or Store-Bought Convenience

While you can absolutely opt for a store-bought graham cracker crust for ultimate convenience, crafting a homemade crust takes this pie to another level of deliciousness. Our recipe features a delightful low-carb, no-bake crust made with almond flour, offering a wonderfully delicate texture and a hint of nutty flavor that perfectly complements the creamy filling.

Here’s how to create this simple yet flavorful homemade crust:

1. Start with high-quality blanched almond flour. This finely ground flour is key for achieving the right texture.
2. Place a non-stick pan or cast-iron skillet over medium-high heat. Once hot, add the almond flour. Stir constantly for 3-4 minutes until the flour turns a light golden brown and becomes wonderfully fragrant. This crucial step is where the “graham cracker”-like flavor develops, adding depth and warmth to the crust. Do not skip this!
3. Carefully transfer the toasted almond flour to a 9.5-inch pie plate. Add your chosen sweetener (sugar or a low-carb alternative), melted unsalted butter, and a pinch of salt and cinnamon.
4. Mix all the ingredients thoroughly until well combined and the mixture resembles wet sand.
5. Press this mixture firmly and evenly into the bottom and slightly up the sides of your pie plate. Ensure it’s compact to form a sturdy base for your filling.

Whether homemade or store-bought, a good crust is the foundation of a great pie, and this almond flour version adds an extra layer of gourmet appeal without any baking.

How to Assemble Your No-Bake Banana Split Pie

Creating this delicious pie is a straightforward process, ensuring you’ll have a stunning dessert with minimal effort. Here’s a detailed guide to assembling your No-Bake Banana Split Pie:

1. Prepare the Gelatin: In a microwave-safe bowl or glass measuring cup, sprinkle the gelatin over cold water. Give it a quick stir – it might look a bit lumpy, which is normal. Let it sit for about 5 minutes to soften. Once softened, microwave it for 20-30 seconds until completely dissolved. Stir thoroughly to ensure no granules remain, then set it aside to cool slightly while you prepare the rest of the pie. It’s important to work efficiently once the gelatin is ready, as it will start to set as it cools.
2. Layer the Pineapple: Take your thoroughly drained crushed pineapple and spread an even layer across the bottom of your prepared pie crust. Ensure there’s no excess liquid, as this can make your crust soggy. Blotting with paper towels or cheesecloth is highly recommended to prevent this.
3. Add the Bananas: Arrange the freshly sliced bananas over the pineapple layer. These sweet, soft slices are central to the banana split experience.
4. Prepare the Creamy Filling: In a large mixing bowl or the bowl of a stand mixer, combine the room temperature cream cheese, your choice of sugar or sweetener, and plain full-fat Greek yogurt (or sour cream for an even richer tang). Beat these ingredients with a hand mixer or stand mixer until the mixture is incredibly smooth and free of any lumps. The room temperature cream cheese is key for this step, as cold cream cheese will lead to a lumpy filling.
5. Incorporate the Gelatin: Gently pour the dissolved gelatin mixture into the cream cheese mixture. Mix well, ensuring the gelatin is fully incorporated. This is what will give your pie its structure. At this stage, it’s a good idea to taste the filling and adjust the sweetness if necessary.
6. Pour and Garnish: Carefully pour the luscious filling over the banana and pineapple layers in your pie crust, spreading it evenly. Then, beautifully arrange the maraschino cherries on top of the filling, pressing them in gently.
7. Chill for Perfection: Place the pie in the refrigerator to chill for a minimum of 2-3 hours, or until it is completely set. For an even quicker set and firmer texture, I often freeze it for about an hour and a half. If freezing, allow it to sit on the counter for 10 minutes before slicing to ensure it’s perfectly scoopable.

The Secret to a Smooth Filling: Room Temperature Cream Cheese

Achieving that perfectly smooth, silky filling is paramount for this No-Bake Banana Split Pie, and the secret lies in one simple but often overlooked detail: ensuring your cream cheese is at room temperature. Dairy ingredients, particularly cream cheese, form an emulsion when they are at room temperature. This state allows them to trap air more effectively and bond together much more easily during mixing, resulting in a consistently even and creamy texture.

If your cream cheese is cold, it will resist incorporating with the other ingredients. This resistance leads to a lumpy, uneven batter that no amount of beating will truly smooth out. You’ll end up with frustrating chunks of cream cheese, creating a less desirable, grainy texture in your final pie filling. So, remember to plan ahead and allow your cream cheese to sit out on the counter for at least an hour or two before you begin preparing the filling. This small step makes a significant difference in the luxuriousness of your no-bake pie.

Elevate Your Pie: More Topping and Substitution Ideas

Just like a classic banana split, this pie invites creativity when it comes to toppings. Load it up with your favorite ice cream sundae elements to customize each slice to perfection. Here are some fantastic ideas to elevate your No-Bake Banana Split Pie:

• Chocolate Syrup: A classic for a reason! Drizzle generously over each slice for that irresistible chocolatey finish. You can use regular or sugar-free options.
• Caramel Syrup: Add a rich, buttery counterpoint to the fruit and cream.
• Butterscotch Sauce: For a delightful, sweet, and slightly tangy flavor, butterscotch is a wonderful choice.
• Chopped Nuts: Toasted pecans, walnuts, or peanuts add a satisfying crunch and nutty depth. They’re essential for many banana split enthusiasts.
• Fresh Strawberries: Sliced fresh strawberries introduce a vibrant color and a lovely tart-sweet flavor that complements the bananas and pineapple beautifully.
• Fresh Mango Chunks: For a tropical twist, mango adds a juicy sweetness and exotic flair.
• Mini Marshmallows: A handful of mini marshmallows can add a soft, chewy texture and an extra layer of sweetness.
• Shredded Coconut: Toasted or untoasted, coconut flakes enhance the tropical feel, especially with pineapple.
• Maraschino Cherries: The quintessential banana split topping, providing a bright pop of color and a sweet, unique flavor.
• Whipped Cream: A dollop (or a mountain!) of fresh whipped cream is non-negotiable for a true banana split experience.

Feel free to mix and match these ideas to create your signature No-Bake Banana Split Pie!

The Art of Chilling: Why Refrigeration is Key for a Perfect Set

For any no-bake pie, the chilling period is not just a suggestion; it’s a critical step that directly impacts the structure and texture of your dessert. This No-Bake Banana Split Pie relies entirely on adequate refrigeration to properly set the creamy custard filling and firm up the crust. Without sufficient chill time, the pie will be wobbly and could potentially fall apart when you attempt to slice it, leading to a less than ideal presentation and eating experience.

Aim for a minimum of 2-3 hours of refrigeration, though an overnight chill is always recommended for the best, most stable results. The longer the pie has to chill, the firmer and more perfectly structured the filling will become, making for clean, beautiful slices. Additionally, using full-fat Greek yogurt or sour cream in the filling is highly beneficial for achieving a robust structure. In my experience, using low-fat alternatives can result in a softer, more wobbly filling that struggles to hold its shape as effectively. Trust the chill; it’s what transforms simple ingredients into a spectacular, sliceable pie.

Storage Tips: Keeping Your Pie Fresh

To enjoy your No-Bake Banana Split Pie at its best, proper storage is essential. Due to the fresh fruit content, particularly the bananas and pineapple, this pie is best consumed within a day or two of preparation. Store the pie tightly covered in the refrigerator. An airtight container or plastic wrap pressed directly onto the surface of the pie (to prevent air exposure) will help maintain its freshness and prevent the bananas from oxidizing and turning brown too quickly. As days pass, the fruit will naturally soften and the crust may absorb more moisture, leading to a slightly mushier texture. For optimal flavor and texture, it’s always recommended to serve this pie fresh.

Freezer-Friendly Options for Your Banana Split Pie

If you’re looking to extend the life of your No-Bake Banana Split Pie or prepare it ahead of time, freezing is a viable option. You can freeze the pie, tightly sealed in an airtight container or double-wrapped in plastic wrap and then foil, for up to 2 months. While it freezes well, for the absolute best taste and texture, I find that it’s most enjoyable when consumed within a day or two of preparation. Freezing can alter the texture of the bananas slightly, making them a bit softer upon thawing. When ready to serve from frozen, transfer the pie to the refrigerator to thaw overnight, or for a quicker option, let it sit on the counter for about 30-60 minutes before slicing.

More Irresistible Pie Recipes to Try

• Sugar Free Apple Pie
• Healthy Peach Cobbler
• Healthy Southern Sweet Potato Pie
• Keto Key Lime Pie
• Keto Almond Flour Pie Crust
• Keto Pumpkin Pie
• No-Bake Peanut Butter Pie

More Delightful Dessert Recipes

• Sugar Free Oatmeal Raisin Cookies
• Coffee Cake Muffins
• Sugar Free Cheesecake
• Sugar Free Lemon Cookies
• Sugar Free Chocolate Mug Cake

Banana Split Pie (Easy and No-Bake)

By Brandi Crawford

This Easy, No-Bake Banana Split Pie is everything you want in an ice cream sundae. This dessert has a graham cracker crust loaded with pineapples, bananas, and a cream cheese filling. Serve it with whipped cream, cherries, nuts, and drizzled with chocolate syrup.

Print Recipe
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Prep Time:

20 mins

Cook Time:

5 mins

Chill Time:

3 hrs

Total Time:

3 hrs 25 mins

Course:

Dessert

Cuisine:

American

Servings:

10 slices

Calories:

359 kcal

Equipment

• Pie Plate
• Pie Server
• Hand Mixer
• Mixing Bowl

Ingredients

Graham Cracker Crust (Use store-bought graham cracker crust if desired)

• 2 cups blanched almond flour
• 1 teaspoon cinnamon
• ½ cup sugar or sweetener
• ¼ teaspoon salt
• ½ cup unsalted butter (1 stick, Melted)

Pie Filling and Toppings

• ¼ cup cold water
• 1 tablespoon gelatin (1 ½ packages. I used unflavored.)
• 6 oz cream cheese (Must be at room temperature.)
• 1 cup plain Greek yogurt (I use full fat. You can also use sour cream.)
• ¾ cup sugar or sweetener
• 20 oz crushed pineapple (Drained thoroughly.)
• 4 bananas (Sliced)
• 10 maraschino cherries

Optional

• chopped nuts
• chocolate syrup

Instructions

Crust

1. Place a skillet on medium-high heat. When hot, add the almond flour.
2. Stir for 2-4 minutes to toast the almond flour until it’s golden and fragrant. This adds flavor.
3. Add the toasted almond flour to a 9.5 inch pie plate, along with the cinnamon, sweetener, and salt. Stir to combine.
4. Gradually add in the melted butter and mix to combine until crumbly.
5. Spray the pie plate with cooking oil to prevent sticking. Press the crust firmly and evenly into the bottom of the pie plate.

Filling

1. Sprinkle the gelatin in the cold water in a microwave-safe bowl or glass measuring cup. Stir to combine. It will look lumpy. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 20 to 30 seconds. Stir until the gelatin dissolves completely. Set aside and assemble the pie promptly.
2. Add the crushed pineapple to the bottom of the pie crust. Be sure your pineapples do not have any excess liquid. Blot using paper towels or cheesecloth. If it has excess liquid, it will seep into the crust and the crust will fall apart when you slice it.
3. Top with the sliced bananas, arranging them in a single layer.
4. Add the room temperature cream cheese, sugar or sweetener, and Greek yogurt to a bowl or stand mixer. Beat until smooth and creamy using a hand mixer or standing mixer, ensuring no lumps remain.
5. Add in the dissolved gelatin mixture. Mix well to fully incorporate. Taste the filling to ensure it suits your preferred sweetness level. Add more sugar or sweetener if desired.
6. Pour the prepared filling into the pie crust, spreading it evenly over the pineapple and banana layers. Top with the maraschino cherries, gently pressing them into the filling.
7. Chill for a minimum of 2-3 hours until thoroughly set. For a quicker and firmer set, you can freeze it for an hour and a half. If freezing, let the pie sit on the counter for 10 minutes before slicing to soften slightly.

Notes

• You can use a store-bought graham cracker crust if you prefer a shortcut.
• Ensure your cream cheese is at room temperature for a smooth, lump-free filling. Cold ingredients do not incorporate easily, resulting in a chunky texture.
• I use monk fruit sweetener, but regular refined sugar or other sweeteners can be used in the same amount.
• Assemble the pie quickly after preparing the gelatin, as the filling will begin to thicken as the gelatin sets.
• Unflavored gelatin is recommended, but you can experiment with banana-flavored or other fruit-flavored gelatins if desired.
• Toast almond flour in a nonstick pan or cast-iron skillet without oil. This step is crucial for developing the “graham cracker” taste. Skipping it will result in a less flavorful crust.
• The longer the pie chills, the better its structure. Insufficient chilling can cause the crust or filling to collapse.
• For an added vanilla essence, a teaspoon of vanilla extract can be incorporated into the filling.
• Coconut oil can be used as a 1:1 substitute for butter in the crust for a dairy-free option.
• If your filling is too runny or the pie doesn’t set, ensure the gelatin was fully dissolved in water and the cream cheese was at room temperature.
• For the crust, both powdered (confectioner’s) and granular sweeteners work. Powdered sweetener generally provides a smoother texture in no-bake crusts, though granular worked fine in this recipe. Use powdered if you are concerned about a grainy texture.
• This recipe yields 10 standard slices in a 9-10 inch pie plate. Cutting larger slices will affect the nutritional macros. Use your preferred nutrition calculator for accurate custom calculations.

Nutrition

Serving: 1 slice

Calories: 359 kcal

Carbohydrates: 21 g

Protein: 10 g

Fat: 26 g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate it with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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