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featured banana fudge pie.

Banana Fudge Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 20 minutes
Chill time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 8 slices
Calories: 322kcal
Wonderfully creamy and indulgent, this no bake banana fudge pie is perfect for any occasion and sure to satisfy the sweetest of teeth! A graham cracker crust is layered with chocolate ganache and banana pudding and finished with creamy whipped topping.
Print Recipe

Equipment

  • Kitchen Scale (optional)

Ingredients

  • 1 prepared graham cracker pie crust

For the ganache

  • ½ cup semisweet chocolate chips 85 grams
  • 2 tablespoons milk 28 grams
  • 1 tablespoon unsalted butter 14 grams

For the pudding

  • 3.4 ounces instant banana pudding mix 96 grams (1 standard package)
  • 2 cups milk 454 grams

For Assembly

  • 2-3 medium bananas sliced into ¼ inch pieces
  • cups whipped topping 75 grams, thawed (such as Cool Whip)
  • Chocolate shavings optional

Instructions

  • Set out the prepared pie crust.
    1 prepared graham cracker pie crust
    overhead view of ingredients for banana fudge pie.
  • 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
    ganache ingredients for banana fudge pie in a white bowl.
  • Spread the melted ganache in an even layer on the bottom of the crust. Refrigerate 30 minutes or until chocolate is set.
    graham cracker pie crust spread with ganache.
  • 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
    graham cracker crust filled with ganache and banana slices.
  • 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
    banana fudge pie topped with cool whip.
  • 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.
Storage: Store banana fudge pie in an airtight container in the refrigerator for up to 2 days or freezer (without the whipped topping, bananas, and chocolate shavings) for up to 3 months.

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 316mg | Potassium: 316mg | Fiber: 2g | Sugar: 26g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg