Description
This no-bake banana pie recipe layers ripe bananas under a homemade vanilla custard inside a pre-baked pie crust. Chilled to perfection, it’s nostalgic and easy, with no gelatin or artificial flavors.
Ingredients
4 ripe bananas
1 pre-baked pie crust
2 cups whole or almond milk
½ cup cane sugar
¼ cup cornstarch
2 egg yolks
1 tsp halal vanilla paste
Instructions
Slice bananas and place evenly in baked pie crust.
Whisk sugar, cornstarch, and salt in a saucepan.
Slowly add milk, whisking constantly over medium heat until thickened.
Temper egg yolks with hot mixture, then stir yolks back into the pan.
Cook for another 3–4 minutes until smooth custard forms.
Remove from heat, add vanilla paste, and stir well.
Pour custard over banana layer. Smooth the surface with a spatula.
Chill in fridge for at least 3–4 hours. Add toppings before serving.
Notes
For plant-based version, use almond milk and whipped coconut cream.
Bananas should be ripe but not mushy for best texture.
Freeze without whipped topping, and add garnish when serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern American
Nutrition
- Calories: 265
- Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: banana pie, no bake banana dessert, southern banana pie recipe