No-Bake Banana Split Pie

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’s birthday. He’s not a cake person but loves ice cream and ice cream cakes, so this dessert seemed like the perfect combination of the two.

I’m a big fan of no-oven desserts like no-bake my mini cheesecakes and my stovetop vegan banana pudding. Just like those recipes, this is a super easy recipe. Plus, it can easily be made vegan and dairy-free! Here’s why we love this recipe and you will too:

Ingredients

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:

The Crust

I’m using chocolate creme filled cookies (like Oreos) for the base of our pie. This makes a rich and chocolatey crust! To bind the cookie crumbs together, we’ll need a bit of dairy-free butter. I used one by Country Crock. If you’re not vegan, dairy free ingredients can be swapped 1:1 with regular versions.

You can definitely use a pre-made graham cracker crust if you’d like. Or you can use any type of cookies for the crust. If you’d like to make a homemade graham cracker crust, just pulse full sheets of graham crackers and follow the rest of the instructions in the recipe card below.

Vanilla Pudding

To make a homemade vanilla pudding layer, we’ll need cane sugar, cornstarch, oat milk and full fat coconut milk. Sugar sweetens the creamy vanilla layer and the coconut milk gives the pudding a rich and creamy texture. It replaces the cream and eggs found in other pudding recipes.

Oat milk adds a bit of lightless to the pudding. 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. 

If you’re short on time, you can swap in a box mix of vanilla pudding. Or to make it into a vanilla cheesecake pudding, stir in 4oz of vegan cream cheese at the same time as the vanilla extract.

For the Fruit & Toppings

I’m using a mix of fresh bananas, fresh strawberries (or you could use crushed pineapple), and vegan cool whip topping (I used So Delicious Coco Whip).

For a pop of color and sweetness, I topped everything off with a few maraschino cherries, a drizzle of dark chocolate syrup and a few nuts. Peanuts, walnuts or pecans will all work here!

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 – or Unwrap Your Pre-Made Crust 🙂

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.

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 Pudding Layer

In a saucepan, combine the cane sugar, cornstarch, and salt over medium heat. Gradually pour in the oat milk and coconut milk, stirring continuously to prevent any lumps from forming.

Remove the saucepan from the heat. Stir in the vegan butter and vanilla. Optional- add 4oz vegan cream cheese. Let cool and pour on the crust. Chill in the fridge until the pudding is set.

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.

While the pie is chilling, prepare the strawberries or pineapple. Dice the berries or drain the pineapple. Put on top of the pudding.

When ready to assemble, peel the bananas and dice them into small pieces.  Add on top of the strawberries.

Immediately cover the bananas with the thawed Coco Whip (or cool whip) to prevent them from oxidizing.

Drizzle the top of the pie with chocolate sauce, chopped nuts and maraschino cherries to taste.

Serving

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!

Other Banana Split Toppings

• 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.

Storage

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.