This Banana Split Pie recipe keeps it simple without sacrificing those classic layers everyone loves. I'll show you how to keep the crust crisp, the bananas fresh, and the whipped cream perfectly fluffy so it turns out just right.

A slice of no-bake banana split pie shown from the side where you can see the layers.

Banana Split Pie is an easy, no-bake dessert with all the nostalgic flavor you crave, and this version is perfect for real-life summer gatherings. You can make it ahead, take it anywhere, and count on each slice holding up beautifully.

I've made this pie for family cookouts and casual dinners, and it always disappears quickly. My mom's version used raw eggs in the filling, but I have adapted it with cream cheese, making it just as creamy and much safer to serve.

It's incredibly simple to make - one of those easy and totally unfussy homemade desserts that always disappears fast.

Helpful Ingredient Info

Overhead of the ingredients of the no bake banana split pie all labeled and in separate bowls.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Graham Cracker Crust: A store-bought crust works fine if you are short on time. For the best flavor and texture, I recommend using a homemade no-bake graham cracker pie crust.

Cream Cheese: Use full-fat cream cheese and let it soften to room temperature so the filling blends smoothly and is creamy.

Bananas: Choose ripe bananas with just a few brown specks. They will be sweet but still firm enough to hold their shape in the pie.

Crushed Pineapple: Drain thoroughly to avoid a soggy pie. Even a little extra juice can throw off the texture.

Whipped Cream: I prefer to use homemade, stabilized whipped cream, as it lasts without weeping; however, a fully thawed store-bought whipped topping will also work.

Chocolate Sauce: Hot fudge sauce holds up best on the whipped cream and delivers richer flavor. Chocolate syrup can soak in quickly, making the topping look flat.

Chopped Nuts: Use your favorite chopped nuts. I usually reach for a pre-chopped mix because the smaller pieces scatter more evenly over the pie.

Tips to Make the Best Banana Split Pie

Filling

Thawed whipped topping holds its shape the longest, especially if you need the pie to sit out for a bit.
I prefer using homemade stabilized whipped cream because it has a fresher flavor and fewer added ingredients.
If using homemade, whip to medium-stiff peaks to keep it light yet stable.
Room-temperature cream cheese blends smoothly and prevents lumps in your filling.

Collage showing each of the 4 layers of the pie.

Layer the Pie

Toss banana slices in pineapple juice or lemon-lime soda if you need to prep them in advance. This slows browning and helps them stay fresh longer.
Drain crushed pineapple well. Even a little extra juice can make your pie soggy.
For the best texture, assemble the pie a few hours ahead and let it chill so the filling sets nicely and slices cleanly.

Overhead of the finished banana split pie with a jar of cherries and some bananas at top of image.

Toppings

Warming the chocolate sauce slightly makes it easier to drizzle cleanly. Using a small plastic bag with the corner snipped off gives you more control than a spoon.
Maraschino cherries can bleed color into the whipped cream if they sit too long. Wait until the last minute to add them.

Recipe Variations

Fancy Banana Split: Add other favorite banana split toppings, such as caramel sauce, marshmallow cream, or strawberry topping.
Chocolate Lover's Twist: For a chocolatey twist, add ⅓ cup of chocolate chips to the cream cheese filling. This adds a little crunch as well as an indulgent flavor.
Strawberry Delight: Incorporate the taste of fresh strawberries by adding 1 cup of sliced strawberries on top of the bananas.
Creamy Pudding: Add one package of instant banana pudding along with 2 tablespoons of milk to the filling mixture for added flavor and thickness. You can also use vanilla pudding mix.
Tropical Paradise: Take the tropical vibes up a notch by adding ½ cup of shredded coconut to the cream cheese filling. The coconut will lend a tropical aroma and a hint of sweetness to the pie.

Make Ahead ⏳

You can make the pie earlier in the day so it is ready when you need it. A few hours in the fridge helps the filling set and the layers hold their shape. Add the toppings just before serving, and plan to enjoy the pie within 24 hours to keep the bananas fresh.

I do not recommend freezing this pie, as the bananas will brown and become mushy, and the filling may separate. If you need a pie that freezes well, this no-bake pineapple pie is similar and holds up beautifully in the freezer.

Slice of banana split dessert on a plate with a bite out of it.

More No-Bake Recipes

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Helpful Ingredient Info