Decadent Banana Fudge Pie Recipe: Rich, Creamy Dessert

Wonderfully creamy and indulgent, this no-bake banana fudge pie is perfect for any occasion and will satisfy any sweet tooth. A ready-made graham cracker crust is layered with a smooth chocolate ganache, fresh banana slices, and instant banana pudding, then finished with a generous layer of whipped topping. The result is a rich, creamy, and fudgy dessert that’s easy to assemble and impressive to serve.

a slice of banana fudge pie on a pie server.

No Bake Banana Fudge Bottom Pie

This banana fudge pie comes together quickly using a store-bought graham cracker crust, instant pudding mix, and thawed whipped topping — no baking required. It’s essentially a layered banana cream pie with an extra chocolate layer for good measure. The simplicity and the chilled finish make it one of my favorite no-fuss desserts to bring to gatherings. Everyone will love the combination of banana, chocolate, and creamy pudding.

Close up on a no-bake pie topped with sliced bananas.

Let the Chocolate Chill!

Allow the ganache to fully set before adding banana slices and pudding. Letting the chocolate firm up keeps the layers distinct, preserves a crisp crust, and gives the finished pie a neat, professional look without extra effort.

5 from 2 votes

Banana Fudge Pie Recipe

Layers of graham cracker crust, chocolate ganache, fresh bananas, and whipped topping make this no-bake banana fudge pie incredibly indulgent.

Prep Time:
20 mins

Chill time:
4 hrs 30 mins

Total Time:
4 hrs 50 mins

Equipment

Kitchen Scale (optional)

Serves 8 slices

Ingredients

1 prepared graham cracker pie crust

For the Ganache:

½ cup semisweet chocolate chips
2 tablespoons milk
1 tablespoon unsalted butter

For the Pudding:

3.4 ounces instant banana pudding mix (1 standard package)
2 cups milk

For Assembly:

2–3 medium bananas, sliced into ¼-inch pieces
1¼ cups whipped topping, thawed (such as Cool Whip)
Chocolate shavings, optional

Instructions

Set out the prepared graham cracker crust.
Make the ganache: microwave the chocolate chips, 2 tablespoons milk, and butter in a medium, microwave-safe bowl on high for 1–1½ minutes, stirring every 30 seconds. Stir until completely smooth.
Spread the warm ganache in an even layer across the bottom of the crust. Refrigerate 30 minutes or until the chocolate is set.
Prepare the pudding: whisk the instant banana pudding mix with 2 cups cold milk according to package directions. Let stand about 5 minutes to thicken.
Arrange 1–2 bananas’ worth of slices in a single even layer over the set ganache.
Spoon the thickened pudding into the crust, covering the banana slices and ganache.
Top the pie with the thawed whipped topping. Refrigerate the pie for about 4 hours or until fully set.
To serve, garnish with the remaining banana slices and chocolate shavings if desired.

Notes

Tips:

For a milder banana flavor, swap in vanilla instant pudding. For more chocolate, use chocolate instant pudding.
Avoid cooked “cook and serve” pudding for this recipe since it takes longer to cool and set; instant pudding is best unless you plan a day-ahead timeline.
To keep banana slices from browning, wait to slice them until serving or lightly brush slices with lemon juice.
Make chocolate shavings easily by using a fine cheese grater on a chocolate bar.

Storage: Store the pie in an airtight container in the refrigerator for up to 2 days. To freeze, prepare the pie through the step before adding whipped topping and bananas, freeze flat until solid, then wrap tightly and freeze up to 3 months. Thaw in the refrigerator overnight before garnishing and serving.

Nutrition Facts

Banana Fudge Pie Recipe

Amount Per Serving (1 slice)

Calories 322Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 14mg5%

Sodium 316mg14%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 26g29%

Protein 5g10%

Vitamin A 195IU4%

Vitamin C 3mg4%

Calcium 109mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert, pie

Cuisine: American

How to Make Banana Fudge Pie Step-by-Step

Prep: Gather ingredients and set out a prepared graham cracker crust. Thaw the whipped topping at room temperature for about 30 minutes so it’s easy to spread.

overhead view of ingredients for banana fudge pie.

Make the Ganache: In a microwave-safe bowl combine ½ cup semisweet chocolate chips, 2 tablespoons milk, and 1 tablespoon unsalted butter. Heat on high for 1 to 1½ minutes, stirring every 30 seconds, until smooth.

ganache ingredients for banana fudge pie in a white bowl.

Set the Ganache: Spread the melted ganache evenly over the bottom of the crust. Chill for about 30 minutes or until the chocolate has set. Allowing it to set prevents a soggy crust and keeps the layers tidy.

graham cracker pie crust spread with ganache.

Mix the Pudding: Prepare the instant banana pudding using 2 cups cold milk according to the package instructions. Let it sit for about 5 minutes so it thickens.

banana pudding mix in a glass bowl filled with milk.

Layer the Bananas: Place 1–2 bananas’ worth of slices in an even layer over the set ganache.

graham cracker crust filled with ganache and banana slices.

Cover with Pudding: Spoon the prepared pudding over the bananas and ganache, smoothing it into an even layer.

graham cracker crust filled with pudding.

Set the Pie: Top with 1¼ cups thawed whipped topping and refrigerate for about 4 hours or until the pie is firm.

Serve: Garnish slices with remaining banana slices and chocolate shavings just before serving for the best appearance and freshness.

How to Store

Keep the pie refrigerated in an airtight container for up to 2 days. To freeze, omit the whipped topping and banana garnish, freeze the pie on a flat surface until solid, then wrap tightly and store up to 3 months. Thaw overnight in the refrigerator before adding whipped topping, fresh bananas, and chocolate shavings.