Description
This No-Bake Banana Split Pie is an easy and delicious dessert featuring a chocolate cookie crust, creamy coconut and oat milk pudding, fresh fruit toppings including bananas and strawberries or pineapple, and a whipped topping. It’s a dairy-free twist on the classic banana split, perfect for a crowd-pleasing treat that requires no baking except an optional crust bake for firmness.
Ingredients
Crust
- 18 Chocolate Creme Filled Cookies (like Oreos, about 240g) or store-bought graham cracker crust
- 3 tbsp Country Crock Plant Butter (or butter of choice)
Pudding
- ⅓ cup granulated sugar (65g)
- 5 tbsp cornstarch (33g)
- ¼ tsp salt
- 1 ½ cup full fat coconut milk (from the can)
- ¾ cup oat milk (or milk of choice)
- 2 tbsp Country Crock Plant Butter (30g or butter of choice)
- 1 tsp vanilla extract
Toppings
- 16 oz fresh strawberries, diced small (or crushed pineapple, drained)
- 3 ripe bananas, diced small
- 9 oz Cool Whip Topping
- ½ cup maraschino cherries
- ¼ cup peanuts, walnuts, or pecans (chopped)
- ¼ cup chocolate sauce (optional)
Instructions
- Make the Crust: Pulse chocolate cookies in a food processor until finely ground. Add melted plant butter and pulse again until the mixture looks sandy. Press this mixture evenly into a greased 9-inch deep dish pie pan or a 9×9-inch dish. Optionally, bake the crust at 350°F for about 5 minutes if you want a firmer crust. Alternatively, use a pre-made graham cracker crust for convenience.
- Make the Pudding: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the oat milk, stirring constantly to prevent lumps. Add the coconut milk and cook over medium heat, stirring continuously until the mixture thickens, about 5 to 10 minutes.
- Finish the Pudding: Remove the saucepan from heat. Stir in the plant butter and vanilla extract until the pudding is smooth and creamy. Let it cool for 10 minutes before pouring the pudding into the prepared crust. Alternatively, you can use two boxes of prepared pudding mix as a shortcut.
- Chill: Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for 2 to 3 hours or until the pudding is set.
- Prep the Toppings: Dice the strawberries or drain and dice the pineapple if using that instead. Dice the bananas into small pieces.
- Assemble the Pie: Once the pudding is chilled and set, layer the fruit toppings by spreading the strawberries or pineapple first, followed by the diced bananas. Immediately cover the fruit layer with the Cool Whip topping to keep bananas from browning. Sprinkle chopped nuts and maraschino cherries on top. Optionally, drizzle chocolate sauce over the pie for extra sweetness and decoration.
- Serve & Store: Refrigerate the pie until you are ready to serve. For cleaner slices, freeze the pie for about 1 hour before cutting. You can also freeze the entire pie and thaw it slightly before serving.
Notes
- The crust can be made with a store-bought graham cracker crust instead of the cookie crust for a different texture.
- Use vegan butter or another butter of choice to keep the recipe dairy-free.
- Cool Whip topping can be substituted with any non-dairy whipped topping to maintain vegan preferences.
- To save time, prepared pudding mixes can be used instead of making pudding from scratch.
- Freezing the pie for an hour before cutting helps make cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
