No-Bake Banana Fudge Pie
This delightful No-Bake Banana Fudge Pie will be the standout dessert at your next get-together! With just 20 minutes of prep time, this no-bake dessert takes banana cream pie to another level with a rich, chocolate layer and a pudding filling on top of a graham cracker crust.
If you’re a fan of banana cream pie you will be an even bigger fan of my version with the added bonus of a chocolate fudge layer and graham cracker crust. Every bite of this delicious dessert will have you wishing for more than one serving!
Banana Fudge Pie is a great choice of desserts for your Easter dinner and is perfect for summer cookouts. The layers of pudding, fudge, bananas, and crust are beautiful when sliced and the complex, complementary flavors make this a family favorite!
I made this easy version of banana pudding pie by using instant pudding and whipped topping, but you could easily cook a vanilla custard and use real whipped cream. If you don’t have vanilla pudding mix at home, banana, French vanilla, or even cheesecake flavor pudding mix would be delicious.
About the Ingredients
This easy recipe is made using simple ingredients that you would find in just about every grocery store. You may even have everything at home already.
- Semi-Sweet Chocolate Chips (Use a good quality chocolate chip for best results. I typically use Ghirardelli brand chocolate chips.)
- Graham Cracker Pie Crust (Purchase a good quality crust such as Keebler brand, or make your own.)
- Instant Pudding Mix (Either vanilla or banana pudding mix works well in this recipe. Make sure you’re purchasing instant pudding mix, not “cook & serve.” Cook & serve requires additional time for cooking and cooling, the instant type does not.)
- Whipped Topping (The most popular whipped topping is Cool Whip brand. You may also use your own whipped, sweetened heavy cream.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make No-Bake Banana Fudge Pie
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
STEP 1. Place the semi-sweet chocolate chips, 2 tablespoons of milk, and butter in a medium bowl and microwave on high for 1 to 1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted.
STEP 2. Spread melted chocolate evenly into the graham cracker crust. Refrigerate for 30 minutes or until the chocolate is set.
STEP 3. Prepare the pudding according to package directions. Let stand for 5 minutes.
COOK’S TIP
Be sure to use an instant pudding mix, not a “cook & serve.” Cook & serve pudding requires more time for cooking and cooling. The instant type does not.
STEP 4. Slice 1-2 medium bananas and arrange the slices in one even layer on top of the chocolate.
STEP 5. Spoon the pudding into the crust, completely covering the layer of bananas.
STEP 6. Top with whipped topping. Refrigerate for 4 hours or until set.
Serve topped with additional sliced bananas and chocolate shavings.
Variations
- A drizzle of caramel ice cream topping would be a fun addition to the top of each slice.
- Serve sliced strawberries on the side with each serving of banana and chocolate pie.
- If you prefer a traditional flaky pie crust, substitute a baked, cooled pie shell instead of the graham cracker crust.
Tips
- Wait until ready to serve the pie to top with additional banana slices. This will ensure that the slices are fresh and haven’t started to brown.
- To make clean, neat slices, use a very sharp knife and run the blade under hot water between each cut.
- The pie may be frozen for up to 1 hour to solidify the pudding if desired.
- If you really like bananas, try a double layer on top of the chocolate.
How to Store
Cover and store any leftovers in the refrigerator for up to three days.
To freeze, follow the recipe up to the point of adding the whipped topping. Set the pie on a flat surface in the freezer and leave until completely frozen. Once solidly frozen, remove and wrap with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When ready to serve, allow it to thaw overnight in the refrigerator. Add whipped topping and fresh bananas before serving.
How to Prep Ahead
You can make the crust and pudding ahead of time and then assemble the pie when you’re ready to serve it.
FAQs
Use the fine teeth of a grater and carefully shave a chocolate bar over the pie. You can also find chocolate spirals and shavings in the baking aisle at some grocery stores.
You can use cooked pudding and freshly whipped cream for your pie but you’ll need to allow additional preparation time. Cook and completely cool the pudding before continuing to assemble the pie.
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Leave a rating below in the comments and let me know how you liked it!
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No-Bake Banana Fudge Pie
Ingredients
- ½ cup semi-sweet chocolate chips
- 2 cups plus 2 tablespoons milk
- 1 tablespoon butter
- 1 graham cracker pie crust
- 3 medium-sized ripe bananas
- 3.4 ounces instant vanilla pudding mix (substitute banana flavor or cheesecake flavor)
- 1 ¼ cups whipped topping
Instructions
- Microwave the chocolate, 2 tablespoons of milk, and butter in a medium-size bowl on high for 1 to 1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted.
- Spread evenly into the crust. Refrigerate 30 minutes or until chocolate is set.
- Prepare pudding according to package directions. Let stand for 5 minutes.
- Slice 1-2 bananas and arrange in one even layer on top of chocolate.
- Spoon pudding into the crust, covering the bananas.
- Top with whipped topping. Refrigerate 4 hours or until set.
- Serve topped with additional sliced bananas and chocolate shavings.
Notes
- Cover and store any leftovers in the refrigerator for up to three days.
- To freeze, follow the recipe up to the point of adding the whipped topping. Set the pie on a flat surface in the freezer and leave until completely frozen. Once solidly frozen, remove and wrap with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When ready to serve, allow it to thaw overnight in the refrigerator. Add whipped topping and fresh bananas before serving.
- Be sure to use instant pudding mix, not “cook & serve.” Cook & serve pudding requires more time for cooking and cooling. The instant type does not.
- Wait until ready to serve the pie to top with additional banana slices. This will ensure that the slices are fresh and haven’t started to brown.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
