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Banana Split Pie (No-Bake Dessert)

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.

banana split pie with fresh bananas and cherries on a white plate

Key Ingredients for Pie Filling

  • Gelatin
  • Cream Cheese
  • Sugar or Sweetener
  • Plain Greek yogurt or Sour Cream
  • Bananas
  • Crushed Pineapple
crushed pineapples cream cheese, gelatin, sugar, bananas, and cherries in separate bowls

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.

crushed pineapples on top of graham cracker pie 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.

  1. Sprinkle gelatin in cold water in a microwave-safe bowl or glass measuring cup. Stir to combine and then microwave.
  2. Add crushed pineapple to the bottom of the pie crust.
  3. Top with sliced bananas.
  4. Add cream cheese, sugar or sweetener, and Greek yogurt or sour cream to a bowl or stand mixer. Beat until smooth.
  5. Add in the gelatin mixture. Mix well.
  6. Pour the filling into the pie crust. Top with the maraschino cherries.
  7. Chill or freeze.
crushed pineapples and banana slices on top of graham cracker pie crust
banana split pie filling in a glass bowl

Banana Split Toppings Ideas

  • Cherries
  • Chocolate Syrup
  • Caramel Syrup
  • Butterscotch
  • Nuts
  • Strawberries
  • Mango
  • Marshmallows
un-chilled banana split pie in pie dish

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.

banana split pie in a black pie dish

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.

banana split pie with fresh bananas and cherries on a white plate

More Dessert Recipes

Lemon Icebox Pie
Black Folks Sweet Potato Pie
Coca Cola Cake

Chocolate Cheese Pie
Southern Chess Pie

banana split pie with fresh bananas and cherries drizzled in chocolate syrup on a white plate
banana split pie with fresh bananas and cherries on a white plate
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5 from 1 vote

Banana Split Pie (No-Bake Dessert)

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.
Prep Time 20 minutes
chill 3 hours
Total Time 3 hours 20 minutes
Servings 10 slices
Calories 359kcal

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.

Notes

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.
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.

Nutrition

Serving: 1slice | Calories: 359kcal | Carbohydrates: 21g | Protein: 10g | Fat: 26g
Recipe Rating