White Chocolate Banana Cream Pie {No-Bake}
Here's the scoop! The graham cracker crust is thick and buttery, the white chocolate fluff is creamy and delicious, fresh thick slices of bananas and a fresh whipped cream piped rose border makes this dessert look so mouth-watering and stunning.
Servings: 8 Servings
Calories:
Ingredients
Graham Cracker Crust
- 1 ½ cups graham crackers crushed
- 8 tablespoons unsalted butter melted
- ¼ cup sugar
White Chocolate Banana Cream Filling
- 2 small boxes instant White Chocolate Pudding
- 2 cups cold milk
- 1 cup whipping cream whipped into whipped cream or 8 oz tub of cool whip
- 2-3 bananas chopped into thick slices
Instructions
- Graham Cracker Crust: (Save out 2 tablespoons for sprinkling after pie is made.)
- In a Pyrex bowl, mix crushed graham crackers with melted butter. Press mixture into the bottom and side of Pyrex pie plate.
White Chocolate Banana Cream Filling
- Place a layer of sliced bananas onto pie crust.
- In a separate Pyrex mixing bowl, mix instant vanilla pudding with 2 cups cold milk (approx 2 minutes). Stir in 1 cup of whipped cream (after whipped) or 1/2 tub of Cool Whip topping.
- Spread pudding mixture on top of banana slices, and spread out to edges.
- With the remaining cup of whipped cream, you can sweeten it up by adding 2-3 tablespoons powdered sugar and whip until mixed in.
To Make the Rosettes on Top with Russian Tips:
- Prepare the pastry bag and nozzle. Cut the tip of the pastry bag. Insert the nozzle in the bag.Place the cream in the bag.Attach the nozzle to the base, gently lift the nozzle squeezed cream. Recommended height of the flower of 2-3 cm.Attach the nozzle to the base, gently lift the nozzle squeezed cream. Recommended height of the flower of 2-3 cm. Pipe small rosettes around the border.
- Sprinkle reserved additional crushed graham crackers to the top. Add some white chocolate curls or white chocolate shavings on top, if desired.
- Chill for 1 hour and keep refrigerated.