Banana Fudge Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 20

Chill time: 4 30

Total Time: 4 50

Servings: slices

Calories: 322kcal

Author: Becky Hardin

With layers of graham cracker crust, chocolate ganache, fresh bananas, and whipped cream, this no-bake banana fudge pie is so indulgent!

Print Recipe

US Customary - Metric

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

Tips:

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.

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