This easy banana cream pie is creamy, light, and completely irresistible. It’s made with a graham cracker crust, fresh banana slices, and a fluffy cream cheese-and-yogurt filling—no baking required. It’s a lighter take on a classic dessert that comes together quickly, making it perfect for weeknights, potlucks, or warm-weather gatherings.
The Easiest No-Bake Banana Cream Pie Recipe
Banana cream pie is a timeless favorite, and this lighter version keeps everything you love—big banana flavor and a pillowy filling—while cutting down on richness. To save time I use a store-bought reduced-fat graham cracker crust, but you can swap in a homemade crust if you prefer. This recipe uses reduced-fat cream cheese and Greek yogurt for a tangy, creamy base, and a whipped topping folded in for loft and lightness. It needs a few hours to chill, so it’s ideal for making ahead.
Why This Lightened Up Banana Cream Pie Works
I brought this pie to a family dinner and it disappeared quickly—always a good sign. The texture is reminiscent of a no-bake cheesecake combined with a banana cream pie, thanks to the balance of tangy yogurt and cream cheese and the light whipped topping folded into the filling.
- No baking required: Great for hot days or when you want a simple dessert without turning on the oven.
- Lightened up: Reduced-fat cream cheese and Greek yogurt keep the filling creamy but less heavy.
- Simple ingredients: You only need a few pantry staples and fresh bananas.
- Make-ahead friendly: Allow chilling time and the pie will be ready when guests arrive.
Easy Banana Cream Pie
170.5
2.5 g
28 g
7.5 g
1.5 g
Ingredients
- 9-inch reduced-fat graham cracker crust (store-bought or homemade)
- 4 ounces ⅓ less fat Philadelphia cream cheese, softened
- ¼ cup 2% Greek yogurt (or reduced-fat sour cream)
- ¼ cup monk fruit sweetener (or sugar)
- 1 teaspoon vanilla extract
- 6 ounces Truwhip whipped topping (or similar whipped topping)
- 2 medium bananas, sliced, plus extra for garnish if desired
- Chocolate shavings, optional for topping
Instructions
- In a large bowl, beat the softened cream cheese with the Greek yogurt, vanilla, and monk fruit sweetener (or sugar) for a few minutes until smooth and lump-free.
- Fold in the whipped topping and whisk gently until the mixture is light and fluffy and easy to spread.
- Arrange the banana slices in an even layer across the bottom of the graham cracker crust.
- Spread the cream filling over the banana layer, smoothing the top with a spatula. Refrigerate until set, about 4 hours.
- Just before serving, garnish with additional banana slices and chocolate shavings if desired. Slice with a sharp knife, wiping between cuts for clean slices.
Last Step:
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Nutrition
Ingredients You’ll Need
Below are the main ingredients for this lightened banana cream pie. Exact measurements are listed in the recipe card above.
- Reduced-fat graham cracker crust: A store-bought crust keeps this no-bake pie quick and convenient.
- 1/3 less fat cream cheese: Soften it first so the filling blends smoothly.
- 2% Greek yogurt or reduced-fat sour cream: Adds tang and keeps the filling lighter.
- Monk fruit sweetener or sugar: Monk fruit lowers calories and carbs compared with sugar.
- Vanilla extract: Pure vanilla enhances the overall flavor.
- Whipped topping: Provides light texture—use a brand you like or a homemade whipped cream if you prefer.
- Bananas: Choose ripe but still firm bananas to avoid a mushy texture.
- Chocolate shavings: Optional garnish for contrast and visual appeal.
How to Make Banana Cream Pie
This no-bake banana cream pie is assembled in just a few simple steps: make a creamy filling by beating cream cheese with yogurt, sweetener, and vanilla; fold in whipped topping; layer sliced bananas in the crust; spread the filling and chill until set. The process is straightforward and forgiving, which makes it great for cooks of any level.
- Make the filling: Beat the cream cheese, Greek yogurt, sweetener, and vanilla until smooth.
- Fold in whipped topping: Gently mix in the whipped topping until the filling is light and spreadable.
- Layer bananas: Arrange sliced bananas to cover the crust for even banana flavor in every bite.
- Spread filling and chill: Smooth the filling over the bananas and refrigerate for several hours so the pie sets firmly.
- Garnish and serve: Top with more bananas and chocolate shavings just before serving for the best appearance.
Tips from Gina’s Test Kitchen
- Soften the cream cheese: Bring it to room temperature so it blends smoothly without lumps.
- Chill thoroughly: Allow the full chill time so the pie firms for clean slices.
- Add bananas before serving: If making ahead, place any extra banana slices on top just before serving to avoid browning.
- Slice cleanly: Use a sharp knife and wipe it between slices for neat portions.
Storage Tips
- Refrigerator: Store covered in the fridge up to 3 days; bananas may darken slightly but the pie remains tasty.
- Freezer: Freeze for up to 1 month; thaw overnight in the refrigerator before serving.
More Easy Desserts You’ll Love
- Chocolate Cupcakes (made with cake mix)
- Black Bean Brownies
- Light Almond Cake with fresh fruit
- Apple Chia Pudding with peanut butter