The No-Bake Dessert I Make Every Thanksgiving

Banana pudding is a fairly easy and down-to-earth dessert that’s just the thing for an everyday dessert — after all, it’s just layers of pudding, bananas, and whipped cream. This sky-high pie version turns these familiar flavors into a holiday table-worthy affair with airy height and added flair.

In my banana pudding pie, I skip the traditional pudding. Instead, I whip instant banana pudding mix with cold heavy cream to create a light but sturdy banana cream mousse. This gets layered with Nilla wafers, sliced bananas, and a gooey salted caramel studded with pecans in a no-bake Nilla crumble crust. It’s simple, yes, but a far cry from a humble pie.

This dreamy no-bake dessert is surprisingly quick to put together, requires zero time in the oven, and can be made up to two days ahead. All the ingredients are available at any standard grocery store, and yes, you will use an entire box of Nilla wafers, so no snacking!

Tips for Making Banana Pudding Pie

• Use banana cream or vanilla flavored pudding mix. If you can’t find banana pudding mix, get vanilla. It’ll still taste like banana pudding.

• Buy real caramel sauce. The jarred caramel sauce will be in the ice cream section. Do not get caramel syrup in a squeeze bottle; it’s not the same thing. Opt for a brand that doesn’t use artificial flavorings, such as Mrs. Richardson’s — you can even get salted caramel if that’s available.

• Save on time with Cool Whip. Save even more effort by substituting a large (sixteen ounce) tub of Cool Whip for the homemade whipped cream topping at the end.

• Or, go the extra mile with homemade caramel. If you want to go above and beyond, make Kelli Foster’s salted caramel from scratch. You won’t regret it.

No-Bake Banana Pudding Pie Recipe

With a buttery Nilla wafer crust, a whipped mousse-like filling, pecan caramel, and fluffy whipped cream, this sky-high pie is a major upgrade to classic banana pudding.

Prep time 35 minutes

MakesMakes 1 (9-inch) pie

Serves10 to 12

Ingredients

• 5 tablespoons

  unsalted butter

• 1

  (11-ounce) box Nilla wafers, divided

• 1 teaspoon

  kosher salt, divided

• 1 cup

  jarred caramel sauce (not syrup), such as Mrs. Richardson’s

• 1 cup

  chopped pecans (4 ounces)

• 4 cups

  cold heavy cream, divided

• 1/4 cup

  instant banana cream pudding mix

• 2

  medium ripe bananas

• 2 tablespoons

  cold water

• 1 teaspoon

  unflavored powdered gelatin

• Chocolate curls or cocoa powder, for garnish (optional)

Instructions

Make the crust:

1. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop.

2. Place 35 Nilla wafers in a food processor fitted with the blade attachment. Pulse until fine crumbs form, about 25 (1-second pulses). Sprinkle 1/4 teaspoon of the kosher salt and drizzle the butter over the crumbs. Pulse until the mixture looks like wet sand, about 5 (1-second) pulses. (Alternatively, crush the wafers in a plastic bag with a rolling pin, transfer to a bowl, and stir in the salt and butter by hand.)

3. Transfer the crumb mixture to a 9-inch pie plate (not deep dish) and press the crumbs evenly into the bottom and up the sides as best as you can. Use the bottom of a flat measuring cup to press the crumbs into a tight, even layer.

Make the pecan caramel and banana cream:

1. Place 1 cup caramel sauce in a glass measuring cup or medium heatproof bowl. Microwave until warm, 45 seconds to 1 minute. Add 1 cup chopped pecans and the remaining 3/4 teaspoon kosher, and stir to combine.

2. Transfer half of the pecan caramel (about 3/4 cup) into the crust and spread into an even layer (do not go up the sides). Refrigerate while you prepare the banana cream; leave the remaining caramel out at room temperature.

3. Place 2 cups of the cold heavy cream in a large bowl and beat with an electric hand mixer on medium speed until soft peaks form, 2 to 3 minutes. (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant banana cream pudding mix and beat on medium speed until thick, fluffy, and mousse-like, about 30 seconds more.

Assemble the pie:

1. Remove the pie crust from the refrigerator. Peel and slice 2 medium bananas crosswise into 1/2-inch-thick disks. Arrange them evenly over the caramel. Top with half of the banana cream (about 2 cups) and spread into an even layer. Arrange 19 Nilla wafers in a single layer over the banana cream.

2. Repeat layering the remaining pecan caramel, followed by the remaining banana cream. Arrange 24 Nilla wafers over the cream in a single layer, letting some of them extend over the crust like a shelf. Refrigerate while you make the topping.

3. Place 2 tablespoons cold water in a small microwave-safe bowl, sprinkle with 1 teaspoon unflavored powdered gelatin, and let sit for 5 minutes. Microwave until the gelatin dissolves (there may be a few tiny lumps), 5 to 10 seconds. Set aside to cool.

4. Meanwhile, place the remaining 2 cups cold heavy cream in a large bowl or bowl of a stand mixer. Beat with an electric hand mixer or with the whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. Add the gelatin and continue beating until stiff peaks form, 30 seconds to 1 minute.

5. Top the pie with the whipped cream mixture, mounding it higher in the center so it looks like a dome. Refrigerate uncovered until the filling is cold and set, at least 4 hours or ideally 8 hours. Before serving, garnish with chocolate curls, a dusting of cocoa powder, or crushed leftover Nilla wafers. (To make chocolate curls, use a Y-shaped vegetable peeler to shave curls from a chocolate bar.)

Recipe Notes

Make ahead: The pie can be made up to 2 days ahead and refrigerated. If storing for longer than 8 hours, loosely cover the pie with plastic wrap.

Storage: Leftovers can be refrigerated for up to 2 days. They can also be wrapped in foil and frozen for up to 3 months; thaw overnight in the freezer.