Wonderfully creamy and indulgent, my no bake banana fudge pie is perfect for any occasion and always satisfies my sweet tooth! I layered graham cracker crust with chocolate ganache, fresh bananas, and banana pudding, then topped the whole thing with whipped cream. The result is a rich, creamy, and ridiculously fudgy dessert!
No Bake Banana Fudge Bottom Pie
Banana fudge pie is so easy to make with a store-bought graham cracker crust, instant pudding mix, and whipped topping. It takes just minutes to assemble, and there’s no baking required! I love any chilled dessert that doesn’t require my oven, and this is one of my favorites to make for any occasion. This is like the perfect layered version of banana cream pie, with an added layer of chocolate for good measure. Trust me, everyone is going to love this easy dessert!
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Let the Chocolate Chill!
Let your ganache fully set before adding the bananas and pudding. I have found that this keeps the layers clean, helps the crust stay crisp, and gives the pie a more professional finish without too much extra effort.
Banana Fudge Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1 prepared graham cracker pie crust
For the Ganache:
- ½ cup semisweet chocolate chips
- 2 tablespoons milk
- 1 tablespoon unsalted butter
For the Pudding:
- 3.4 ounces instant banana pudding mix (1 standard package)
- 2 cups milk
For Assembly:
- 2-3 medium bananas sliced into ¼ inch pieces
- 1¼ cups whipped topping thawed (such as Cool Whip)
- Chocolate shavings optional
Instructions
- Set out the prepared pie crust.1 prepared graham cracker pie crust
- Make the gananche. Microwave the chocolate, 2 tablespoons of milk, and butter in a medium-sized bowl on high for 1-1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted.½ cup semisweet chocolate chips, 2 tablespoons milk, 1 tablespoon unsalted butter
- Spread the melted ganache in an even layer on the bottom of the crust. Refrigerate 30 minutes or until chocolate is set.
- Prepare the pudding with the 2 cups of milk according to package directions. Let stand for 5 minutes.3.4 ounces instant banana pudding mix, 2 cups milk
- Arrange 1-2 bananas’ worth of slices in one even layer on top of the ganache.2-3 medium bananas
- Spoon the pudding into the crust, covering the bananas and ganache.
- Top with whipped topping. Refrigerate 4 hours or until set.1¼ cups whipped topping
- Serve topped with the remaining banana slices and chocolate shavings.Chocolate shavings
Notes
- For a slightly less intense banana flavor, use vanilla instant pudding in place of the banana instant pudding. For a more intense chocolate flavor, use chocolate instant pudding.
- I do not recommend using “cook and serve” pudding because it has to be cooked and takes a lot longer to cool and set. Unless you’re planning to make this pie one day in advance, stick to instant pudding.
- To keep the decorative bananas from browning, either wait to slice the bananas until you’re ready to serve or lightly brush the slices with lemon juice to preserve their color.
- To make chocolate shavings, use a fine cheese grater.
How to Make Banana Fudge Pie Step-by-Step
Prep: Gather the short list of ingredients for this chocolate and banana pie recipe. Set out 1 prepared graham cracker pie crust, and thaw the Cool Whip at room temperature for at least 30 minutes.
Make the Ganache: Microwave ½ cup of semisweet chocolate chips, 2 tablespoons of milk, and 1 tablespoon of unsalted butter in a medium-sized, microwave-safe bowl on high for 1-1 ½ minutes, stirring every 30 seconds. Stir until the chocolate has completely melted.
Set the Ganache: Spread the melted ganache in an even layer on the bottom of the crust. Refrigerate for 30 minutes or until the chocolate is set. It’s important to let the chocolate set before layering on the other ingredients to prevent a soggy bottom crust.
Mix the Pudding: Prepare 3.4 ounces of instant banana pudding with 2 cups of milk according to the package directions. Let it stand for 5 minutes to thicken up.
Layer the Bananas: Next, arrange 1-2 sliced bananas in one even layer on top of the set ganache.
Cover with Pudding: Then spoon the pudding into the crust, covering the bananas and ganache.
Set the Pie: Finally, top with 1¼ cups of thawed whipped topping. Refrigerate your banana fudge pie for 4 hours, or until it has set.
Serve: Serve pie topped with the remaining banana slices and chocolate shavings.
How to Store
Store banana fudge pie in an airtight container in the refrigerator for up to 2 days. To freeze this pudding pie, prepare the pie through step 6, but do not top with whipped topping. Instead, set the pie on a flat surface in the freezer until fully frozen, then tightly wrap with plastic wrap and freeze for up to 3 months. Let the pie thaw in the refrigerator overnight before garnishing with whipped topping, bananas, and chocolate shavings.
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