You are going to fall in love with this Banana Cream Ice Cream Pie! All the flavors of a traditional banana cream pie but made even better by combining two desserts into one!
Now you don’t have to choose between pie and ice cream. You can have them both at once with this amazing dessert!
But best of all is that this recipe requires only 5 ingredients and is super easy to make. Even the novice baker can make this decadent dessert.
And that is a good thing because once you serve it to your family and friends they are going to want you to make it over and over again. It is that good!
In fact, my husband who loves all different varieties of pie, has now claimed this as the best pie that he has ever had!
Banana Cream Ice Cream Pie Recipe
Vanilla ice cream
The first step in making this banana cream ice cream pie is to prepare the crust. Although you can use a traditional graham cracker crust, I decided to take a different twist for this pie.
Instead of using crushed graham crackers, I used vanilla wafers instead. They are the perfect compliment to anything made with bananas.
For a traditional 9 inch pie plate you will need about 50 vanilla wafers to make 2 cups of crumbs for the crust. Although you can crush them by hand, it is much easier and quicker if you use a food processor.
Pulse the wafers until they become a mixture of fine powder and small crumbs. Remove one tablespoon of the crumbs and set aside. These crumbs will be used as a topping once the pie has been assembled.
Then place the remaining crumbs in a bowl and pour melted butter over the top.
Stir until the all of the crumbs are moistened. Then place the mixture into the pie plate and press them together to form a crust.
Be sure to press them not only on the bottom of the dish, but up the sides as well. Next, bake in a preheated oven for 10 minutes, or until the crust is set.
Remove the pie plate from the oven and let the crust cool completely. Trust me, you don’t want to rush the process or the banana cream ice cream pie will become a soupy mess.
Using A Store-Bought Crust
However, if you are in an absolute rush and want to make this dessert a complete, no-bake recipe like our No Bake Lemon Cheesecake, then by all means, buy a pre-made graham cracker crust.
Although, if you do go that route, just be aware that you will have leftover pie filling. The store-bought crusts are smaller than the ones made from scratch.
Therefore you could consider make two smaller pies instead, which isn’t a bad thing either!
Prepare The Filling
While the pie crust is cooling, remove the ice cream from the freezer to soften.
Then in a large bowl, mash 3 bananas with a fork. You want the bananas mashed with just small bits of bananas visible.
Once the ice cream is softened and easily able to be scooped from the container, add it to the bowl with the bananas.
Then add the banana extract and stir until well incorporated. Depending on how soft your ice cream is, you may have to use some muscle power to get the ingredients mixed well.
Now pour the ice cream mixture into the completely cooled crust and spread it out evenly. Then spread the whipped topping over top of the banana cream ice cream pie filling.
Next, take the remaining banana and slice it into thin rounds. Then place the banana slices randomly on top of the pie. Sprinkle the top of the pie with the reserved crushed wafers.
Freeze The Pie
Now here is the hard part. You have to freeze the pie before you can eat it. Place it in the freezer for at least 1 hour before serving.
Just before serving, remove the pie from the freezer and slice. Because this is a very thick pie, I prefer to cut it into 16 small pieces.
However, feel free to keep things large and cut it into the traditional 8 slices if you prefer. Regardless of how you serve it, everyone is going to love this Banana Cream Ice Cream Pie!
If there are any leftovers, be sure to remember to store them in the freezer so that the ice cream doesn’t melt.
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- 1.5 quarts vanilla ice cream
- 2 cups crushed vanilla wafers (approximately 50 wafers)
- 4 tablespoons unsalted butter
- 4 bananas
- 1 teaspoon banana extract
- 8 ounce container whipped topping, thawed
- Preheat oven to 350°F (177°C)
- Reserve one tablespoon of the crushed vanilla wafers and set aside.
- In a medium bowl combine the remaining crushed wafers and melted butter. Mix until well combined. Add mixture into a 9 inch pie pan and press together to form a crust on the bottom and up the sides of the pan. Bake for 10 minutes. Remove from the oven and let it cool completely.
- When you take the crust out of the oven, remove the ice cream from the freezer and left soften while the crust cools.
- In a large bowl mash 3 bananas with a fork. Then add the softened ice cream and banana extract and mix until well incorporated.
- Pour the ice cream mixture into the cooled crust. Spread the whipped topping over the filling.
- Take the remaining banana and slice it thinly. Arrange pieces on top of the pie.
- Sprinkle the reserved crushed wafers on top.
- Freeze for at least 1 hour before serving.
Store in the freezer
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 245Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 84mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 3g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.