This no bake banana split pie has all the flavors of a traditional banana split with layers of chocolate, vanilla, strawberry, combined with lots of fresh bananas. It’s topped with a creamy coconut whipped cream topping, a generous drizzle of chocolate sauce, and sweet red Maraschino cherries for good measure! This banana split dessert is a cold, sweet treat…perfect for the summer!
Why You’ll Love This Banana Split Pie
I recently made this No Bake Banana Split Dessert for my husband for his birthday. He’s not a cake person but loves ice cream, so this dessert seemed like the perfect combination of the two.
It’s a super easy dessert made with lots of ripe bananas. Here’s why we love this recipe and you will too!
- Nostalgic Flavor – This pie brings back all the sweet memories of enjoying a banana split at the ice cream parlor, but with a fun twist. It’s a trip down memory lane with every bite!
- Layered Delight – With layers of chocolate, vanilla, and strawberry, combined with fresh bananas, this no bake dessert will have you reaching for seconds.
- Easy to Make – This is a no bake recipe, which means it’s incredibly easy to make. No need to worry about oven temperatures or baking times, just make the pudding on the stove, assemble and chill! (Although you can bake the crust if you’d like!)
- Perfect for Summer – This pie is the perfect dessert for hot summer days. It’s cool, refreshing, and doesn’t require turning on the oven. Plus, it’s a great way to use up those ripe summer strawberries and bananas!
This Banana Split Pie is made up of several delicious layers, each with its own set of ingredients. It has a creamy filling, a sweet chocolate crust, and lots of my favorite banana split toppings! Here’s what you’ll need:
For the Pie:
- Chocolate Creme Filled Cookies – Like Oreos. These cookies will form the base of our pie, providing a rich and chocolaty crust.
- Vegan Butter – Like Country Crock Plant Butter. This will help bind our cookie crumbs together to form a sturdy crust.
- Cane Sugar – This will sweeten the creamy vanilla layer.
- Cornstarch – This will help thicken the vanilla pudding.
- Salt – A pinch of this will balance out the sweetness.
- Full Fat Coconut Milk – This will give the pudding a rich and creamy texture. It replaces cream and eggs found in other pudding recipes.
- Oat Milk – This will add a bit of lightness to the pudding.
- Pure Vanilla Extract – A lovely aromatic vanilla flavor.
- Vegan Cream Cheese – This will add a bit of tanginess and creaminess to the pudding. It can be omitted if you just want a plain vanilla pudding.
For the Fruit & Toppings:
- Fresh Strawberries – These will add a burst of freshness and a bit of tartness.
- Bananas – For a lovely sweetness and a soft texture…and of course you can’t have a banana split dessert without bananas!
- Vegan Cool Whip Topping – (I used So Delicious Coco Whip) This will add a light and creamy topping.
- Maraschino Cherries – For a pop of color and a bit of sweetness.
- Dairy Free Chocolate Syrup – This will add a rich and chocolaty drizzle to the pie.
- Peanuts, Walnuts or Pecans – For a bit of crunch.
If you don’t have some of the ingredients on hand, don’t worry! There are several substitutions you can make:
- Cookie Crust – You can use any type of cookies for the crust. If you’d like to make a graham cracker crust, just pulse 10 full sheets of graham crackers and follow the rest of the instructions in the recipe card below.
- Vegan Butter – If you don’t have vegan butter, coconut oil will work just as well. Dairy butter can be subbed with a 1:1 ratio.
- Oat Milk – You can substitute this with your milk of choice. However, I don’t recommend subbing the full fat coconut milk for a different milk. The coconut milk is what helps the pudding layer set up.
- Vegan Cream Cheese – If you don’t have this, you can use any other type of cream cheese substitute, or you can omit it altogether!
- Fresh Strawberries – If you’re not a fan of strawberries, feel free to use any other berries you like. Just make sure to dice them into small pieces so they can be evenly distributed throughout the pie. You could even use crushed pineapple. Be sure to drain it though so the liquid doesn’t make the crust soggy.
- Vegan Cool Whip Topping – If you can’t find this, you can make your own vegan whipped cream using canned coconut milk.
- Dairy Free Chocolate Sauce – If you can’t find this, you can make your own by melting vegan chocolate chips with a bit of coconut oil. You can also use store bought hot fudge sauce.
Here’s what you’ll need to make this recipe:
- Food processor: to crush the cookies for the crust
- Saucepan: for the pudding
- Deep dish 9” pie pan or a 9×9” baking dish (to make a banana split cake)
- Rubber spatula: for spreading the layers
Step By Step Instructions
Here’s how to make this no bake banana dessert. Exact quantities are in the recipe card below.
Make the Crust
STEP 1: Pulse the Oreo cookies in the food processor until they are fine crumbs. Add the melted butter and pulse until it forms a sandy texture.
STEP 2: Press the cookie crumbs into the bottom of a deep dish 9” pie pan or a 9×9” baking dish. Use your thumb, the back of a spoon, or a small glass to do this.
Make the Creamy Vanilla Layer
STEP 3: Make the vanilla cream cheese layer. In a saucepan, combine the cane sugar, cornstarch, and salt. Set the saucepan over medium heat. Gradually pour in the oat milk, stirring continuously to prevent any lumps from forming.
Stir in the coconut milk, then simmer the mixture for 5-10 minutes, stirring continuously.
TIP: The pudding should thicken noticeably. It should easily coat the back of a spoon and should drip off in clumps (not a drizzle).
STEP 4: Remove the saucepan from the heat. Stir in the vegan butter, vanilla, and vegan cream cheese until they melt and combine with the pudding. This may take a few minutes.
Then, Let the pudding cool slightly at room temperature for about 10 minutes, then pour it on top of the crust. Chill the filled pie in the fridge for 2-3 hours, or until the pudding is set.
TIP: to prevent the pudding from forming a skin on top, press plastic wrap on top of the pudding before chilling.
Assemble the Banana Split Dessert
STEP 5: While the pie is chilling, prepare the strawberries. Wash and pat the strawberries dry. Hull and dice them into small pieces.
STEP 6: When ready to assemble, peel the bananas and dice them into small pieces.
TIP: you can drizzle a bit of lemon juice to help prevent the banana slices from oxidizing as quickly.
STEP 7: After the pie has chilled, top it with the strawberries. Smooth out into an even layer, then add the sliced bananas on top. Immediately cover the bananas with the thawed Coco Whip to prevent them from oxidizing.
STEP 8: Drizzle the top of the pie with chocolate sauce, chopped nuts and maraschino cherries to taste.
This No Bake Banana Split Pie is best served chilled and immediately so that the bananas don’t turn brown. It’s the perfect dessert for a hot summer day, a family gathering, or a birthday party.
Definitely a crowd pleaser, so it would even be delicious for special events or holidays like the 4th of July!
SERVING TIP: This recipe can be a bit messy when serving. For cleaner slices, freeze the pie for 1 hour prior to serving to help the slices hold their shape.
Other Banana Split Toppings
To make this dessert even more special, consider adding some additional toppings. Here are some ideas:
- Sprinkles: Add a pop of color and a bit of fun with some rainbow sprinkles. Kids will especially love this addition!
- Crushed Pineapple or Pineapple Sauce: A traditional banana split often includes a layer of crushed pineapple. You could add some on top of your pie or serve it on the side.
- Caramel Sauce: Drizzle some vegan caramel sauce over the top of the pie for a sweet and sticky addition.
- Shredded Coconut: Sprinkle some toasted shredded coconut over the top for a tropical twist.
- Chocolate Chips or Chocolate Shavings: Add some vegan chocolate chips or shavings for an extra dose of chocolate.
- Crushed Graham Crackers: Sprinkle some crushed graham crackers over the top for a bit of crunch and a nod to the traditional graham cracker crust.
- Mini Vegan Marshmallows: Scatter some mini vegan marshmallows over the top and use a kitchen torch to lightly toast them for a s’mores-like touch.
- Sliced Kiwi or Mango: For a refreshing and tropical twist, add some thinly sliced kiwi or mango on top.
Store the completed pie, covered with plastic wrap, in the fridge for 1-2 days. After that, the bananas will begin to turn brown.
The pie can also be stored in the freezer to serve it at a later date. Be sure to wrap it well to prevent freezer burn. Just be sure to let it thaw for a few hours before serving.
- To prevent the bananas from browning, drizzle them with a bit of lemon juice before adding them to the pie and immediately cover them with the cool whip. This helps prevent them from oxidizing as quickly.
- For a crisper crust, you can bake it in a preheated oven at 350°F for 5 minutes and let it cool for 10 minutes before adding the filling. But remember, this is optional as this is a no bake pie!
- Make a graham cracker pie crust instead of chocolate by subbing in graham crackers for the Oreos. Or use a store bought crust to make this recipe even easier!
- Don’t have a deep dish pie pan? You can make this into a no bake banana split cake by making it in a 9×9” baking dish instead.
Absolutely! You can use any type of cookie you like (graham crackers would be delicious). Measure the cookies with a digital scale for the best results. For cookies other than graham crackers, use the same amount of grams as in the recipe below.
Yes, feel free to use any fruit you like. Just make sure to dice them into small pieces so they can be evenly distributed throughout the pie.
Yes, this pie is perfect for making ahead of time. You can store it in the fridge or freezer until you’re ready to serve it. I recommend keeping it in the freezer if you are making it the day before. Let it come to room temperature for a few hours before serving (or transfer to the fridge to thaw). Keep in mind the bananas may brown if making it ahead of time.
Did you make this no bake banana split pie recipe?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
- 18 Chocolate Creme Filled Cookies, like Oreos (about 240g), see notes for graham cracker crust
- 3 tbsp Melted Vegan Butter, like Country Crock Plant Butter or butter of choice
- ⅓ cup (65g) Cane Sugar
- 5 tbsp (33g) Cornstarch
- ¼ tsp Salt
- 1 ½ cup Full Fat Coconut Milk, from the can
- ¾ cup Oat Milk, or milk of choice
- 2 tbsp (30g) Vegan Butter, or butter of choice
- 1 tsp Pure Vanilla Extract
- 4 oz (110g) Vegan Cream Cheese, room temperature (I used Trader Joe's vegan cream cheese- but you can use your cream cheese of choice or omit altogether)
Fruit & Toppings:
- 16 oz Fresh Strawberries, diced small
- 3 Bananas, diced small
- 9 oz Dairy Free Cool Whip Topping, thawed (I used So Delicious Coco Whip)
- Maraschino Cherries
- Dairy Free Chocolate Sauce
- ¼ cup Peanuts, Walnuts or Pecans, chopped
- Pulse the chocolate cookies in the food processor until they are fine crumbs. Add the melted butter and pulse until it forms a sandy texture.
- Press the cookie crumbs into the bottom of a greased deep dish 9” pie pan or a 9x9” baking dish. Use your thumb, the back of a spoon, or a small glass to do this.
- Optional: If you'd like a crisper crust, bake it in a preheated oven at 350°F for 5 minutes and let it cool for 10 minutes before adding the filling.
For the Pudding:
- In a medium saucepan, combine the cane sugar, cornstarch, and salt.
- Set the saucepan over medium heat. Gradually pour in the oat milk, stirring continuously to prevent any lumps from forming.
- Stir in the coconut milk, then simmer the mixture for 5-10 minutes, stirring continuously. The pudding should thicken noticeably. It should easily coat the back of a spoon and should drip off in clumps (not a drizzle).
- Remove the saucepan from the heat. Stir in the vegan butter, vanilla, and vegan cream cheese until melted and combined with the pudding. This may take a few minutes.
- Let the pudding cool slightly at room temperature for about 10 minutes, then pour it into the prepared pie crust.
To Assemble the Pie:
- Chill the filled pie in the fridge for 2-3 hours, or until the pudding is set. Press plastic wrap on the top of the pudding to prevent it from forming a skin.
- While the pie is chilling, prepare the strawberries. Wash and pat the strawberries dry. Hull and dice them into small pieces.
- When ready to assemble, peel the bananas and dice into small pieces. TIP: you can drizzle a bit of lemon juice to help prevent the bananas from oxidizing as quickly.
- After the pie has chilled, top it with the strawberries. Smooth out into an even layer, then add the bananas on top. Immediately cover the bananas with the thawed Coco Whip to prevent them from oxidizing.
- Drizzle the top with chocolate sauce, chopped nuts and maraschino cherries to taste.
- Store the completed pie, covered in the fridge. For cleaner slices, freeze the pie for 1 hour prior to serving. The pie can also be stored in the freezer to serve it at a later date. Just be sure to let it thaw for a few minutes before serving.
For a Graham Cracker Crust:
- 10 full vegan graham cracker sheets (180g)
- ⅓ cup (40g) granulated cane sugar
- ¼ cup (4 tbsp, 58g) salted melted vegan butter
Pulse the graham crackers and sugar in a food processor until they are fine crumbs. Add the melted butter and pulse again. Follow the instructions above for pressing the crust into the pie dish.
Don’t have a deep dish pie pan? You can make this into a no bake banana split cake by making it in a 9x9” baking dish instead.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 201mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 4g
Nutritional info is an estimate.
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