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banana split pie on a plate with cherries and whipped cream
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Banana Split Pie (Easy and No-Bake)

This Easy, No-Bake Banana Split Pie is everything you want in an ice cream sundae. This dessert has a graham cracker crust loaded with pineapples, bananas, and a cream cheese filling. Serve it with whipped cream, cherries, nuts, and drizzled with chocolate syrup.
Course Dessert
Cuisine American
Keyword banana split dessert, banana split pie
Prep Time 20 minutes
Cook Time 5 minutes
chill 3 hours
Total Time 3 hours 25 minutes
Servings 10 slices
Calories 359kcal

Ingredients

Graham Cracker Crust (Use store-bought graham cracker crust if desired)

Pie Filling and Toppings

  • 1/4 cup cold water
  • 1 tablespoon gelatin 1 1/2 packages. I used unflavored.
  • 6 oz cream cheese Must be at room temperature.
  • 1 cup plain Greek yogurt I use full fat. You can also use sour cream.
  • 3/4 cup sugar or sweetener
  • 20 oz crushed pineapple Drained thoroughly.
  • 4 bananas Sliced
  • 10 maraschino cherries

Optional

  • chopped nuts
  • chocolate syrup

Instructions

Crust

  • Place a skillet on medium high heat. When hot, add the almond flour.
  • Stir for 2-4 minutes to toast the almond flour until it’s golden and fragrant. This adds flavor.
  • Add the toasted almond flour to a 9.5 inch pie plate, along with the cinnamon, sweetener, and salt. Stir to combine.
  • Gradually add in the butter and mix to combine.
  • Spray the pie plate with cooking oil to prevent sticking. Press the crust into the bottom of the pie plate.

Filling

  • 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 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. I prefer to freeze it for an hour and a half. Upon freezing I place the pie on the counter for 10 minutes and then slice into it.

Video

Notes

  • You can use store-bought graham cracker crust if you prefer.
  • If your cream cheese isn't room temp your batter won't be smooth. Cold ingredients do not incorporate together as easily, sometimes at all. This results in clumpy frosting, chunky filling.
  • I use monkfruit sweetener, but you can use regular refined sugar if you wish. You can use the same amount noted in the recipe.
  • I assemble the pie prior to mixing the filling because the gelatin will thicken the filling. You want to get the filling into the pie before it starts to thicken and set.
  • I use unflavored gelatin, but you can use banana-flavored or any flavor you like.
  • I use a nonstick pan or cast-iron skillet to toast the almond flour. I didn't need oil. If you don't use nonstick or a good cast iron, you may need oil.
  • If you don't toast the almond flour, the crust won't taste like graham crackers.
  • The longer you chill the pie, the better the structure of the custard filling. Without adequate chill time, the crust will fall apart.
  • You can add a teaspoon of vanilla extract if you want vanilla flavor.
  • Coconut oil can be substituted for butter in the crust. You can use the same amount.
  • If your filling is too runny or the pie doesn't set, you likely didn't fully incorporate the gelatin with the water. Your cream cheese also may not have been at room temperature.
  • For the crust, you can use powdered (Confectioner's) or granular sweetener. Typically, with no-bake recipes or crusts, I only use powdered sweeteners. Sometimes you can taste the texture of the sweetener when granular is used. Powdered is much smoother. I didn't run into this issue with this pie and found they will both work just fine. If this is an issue for you, use powdered.
  • A 9-10 inch pie plate will make 10 standard slices of pie. If you cut larger slices that will impact the macros. Feel free to use the macro calculator of your choice for these calculations.

Nutrition

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