This No Bake Banana Split Pie is made with a sweet cream cheese filling loaded into a graham cracker crust along with pineapples, cherries, and whipped cream. Drizzle this in chocolate syrup, crushed nuts, and your favorite sundae toppings.
Key Ingredients for Pie Filling
- Gelatin
- Cream Cheese
- Sugar or Sweetener
- Plain Greek yogurt or Sour Cream
- Bananas
- Crushed Pineapple
What Type of Crust to Use
A store-bought graham cracker crust works wonderfully for this recipe. It’s easy to work with.
If you prefer to make the crust homemade, check out this recipe on How to Make Graham Cracker Crust.
How to Make Banana Split Pie
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Sprinkle gelatin in cold water in a microwave-safe bowl or glass measuring cup. Stir to combine and then microwave.
- Add crushed pineapple to the bottom of the pie crust.
- Top with sliced bananas.
- Add cream cheese, sugar or sweetener, and Greek yogurt or sour cream to a bowl or stand mixer. Beat until smooth.
- Add in the gelatin mixture. Mix well.
- Pour the filling into the pie crust. Top with the maraschino cherries.
- Chill or freeze.
Banana Split Toppings Ideas
- Cherries
- Chocolate Syrup
- Caramel Syrup
- Butterscotch
- Nuts
- Strawberries
- Mango
- Marshmallows
How Long to Chill
The longer you chill the pie, the better the structure of the custard filling. Without adequate chill time, the crust and/or custard will fall apart.
I also recommend using full-fat Greek yogurt or sour cream. This will also help with the structure of the pie. In my experience, low fat resulted in a wobbly filling.
How to Store Leftover Pie
Store the pie in the fridge, tightly covered and sealed for up to 4 days. Because of the pineapples and bananas, this is one you will want to eat or freeze right away. After a day or so, it will start to get a little mushy a little more each day.
Can You Freeze the Pie
You can freeze this pie tightly sealed for up to 2 months. I find it’s best when consumed within a day or two of preparing.
More Dessert Recipes
Lemon Icebox Pie
Black Folks Sweet Potato Pie
Coca Cola Cake
Chocolate Cheese Pie
Southern Chess Pie
Banana Split Pie (No-Bake Dessert)
Ingredients
- 1/4 cup cold water
- 1 tablespoon gelatin 1 1/2 packages Unflavored, vanilla, or banana work great.
- 6 oz ready graham cracker pie crust
- 20 oz crushed pineapple Drained thoroughly.
- 6 oz cream cheese Must be at room temperature.
- 1 cup plain Greek yogurt or sour cream Full fat.
- 3/4 cup sugar or sweetener
- 4 bananas Sliced into pieces 1/2 – 1 inch thick.
- 10 maraschino cherries
Instructions
- 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. Set aside and assemble the pie.
- 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.
- Top with the sliced bananas.
- Add the cream cheese, sugar or sweetener, and Greek yogurt or sour cream to a bowl or stand mixer. Beat until smooth using a hand mixer or standing mixer.
- Add in the gelatin mixture. Mix well. Taste the filling to ensure it suits your taste. Make adjustments as necessary. Add more sugar or sweetener if necessary.
- Pour the filling into the pie crust. Top with the maraschino cherries.
- Chill for a minimum of 2-3 hours until set. You can also freeze it for an hour and a half to set. Upon freezing I place the pie on the counter for 10 minutes and then slice into it.