Banana Cream Pie Bars

I will be the first person to admit that I don’t enjoy making pie crust. It’s the one thing that I struggle with, no matter what recipe I use or what method I try. I will still make pies because I love the way they taste, but mine will never be as pretty as some of the ones you see out there! But to enjoy all the flavor of the pie without rolling out a pie crust, I love to make pie bars. These pumpkin pie bars are one of my favorites, and when I thought of other pies that would make delicious pie bars, I immediately thought of banana cream pie. These banana cream pie bars are perfect in so many ways and don’t require any baking!

These pie bars have four layers, but each of them is fairly easy to make. First, you have a tw0-ingredient graham cracker crust made from just graham cracker crumbs and melted butter. I use a measuring cup to flatten the crust evenly into the pan. For these bars and any pie bars, you want to make sure your baking dish is sprayed with nonstick cooking spray and lined with parchment paper to remove the bars easily. The next layer is a simple chocolate ganache. Pour hot cream over chocolate chips and let sit for a few minutes. Then stir the mixture and the chocolate chips will melt easily and make a smooth chocolate base. Spread the chocolate over the graham cracker crust and allow to chill while you make the two remaining layers. The chocolate will need to be solid enough to spread the banana pudding over, so you can even put the bars in the freezer to speed up the process.

To keep these black-bottom banana cream pie bars easy and no-bake, we are using instant pudding. Whisk together your instant banana pudding and milk and let sit for a few minutes to solidify. While the pudding is setting, use an electric mixer or a stand mixer to make your whipped cream. This recipe calls for two cups of heavy whipping cream. Half a cup is used for the chocolate ganache, so you will mix the remaining cream to make the whipped cream. All you need is cream, time, and a little sugar! Half a cup of this whipped cream is added to the pudding layer, and the remainder is used to top the bars. Use electric mixer to beat the whipped cream and softened cream cheese into the banana pudding that has been sitting. This makes your banana pudding layer! Spread carefully over the chocolate, then spread the remaining whipped cream over the pudding. Allow the bars to set for 2-4 hours in the refrigerator, then carefully remove from the baking dish, cut, and serve!

While these banana cream pie bars are perfect for spring, pie is always in season! I hope you enjoy these anytime you’re craving banana cream pie.

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Banana Cream Pie Bars

Cuisine: Dessert

Prep time: 45 mins

Total time: 45 mins

Serves: 9 bars

Ingredients

2 cups heavy cream, divided
¾ cup chocolate chips
10 sheets graham crackers
4 tbsp. melted butter
2 x 3.4 oz. packages instant banana pudding
2 cups whole milk
4 tbsp. granulated sugar
4 oz. cream cheese, softened
Sliced bananas or Nilla wafers for topping, optional

Instructions

Place ½ cup of the heavy cream in a microwave safe bowl or measuring cup and microwave until hot. Place the chocolate chips in a bowl and pour the cream over them. Let sit for 5 minutes then stir until smooth.
While the cream and chocolate chips are sitting, make your graham cracker crust. Use a food processor to blend the graham crackers into fine crumbs. Transfer the crumbs to a bowl and drizzle with melted butter. Mix to combine.
Spray an 8 x 8 or 9 x 9 baking dish with nonstick cooking spray and line with parchment paper. You'll want enough parchment paper to hang over the edge to remove the bars when they are done.
Press the graham cracker crust into the prepared baking dish. I like to use the flat bottom of a measuring cup to make sure it's even and packed down. Pour the chocolate mixture over the crust and rotate the dish to ensure the crust is evenly coated. Place the dish in the refrigerator or freezer while you make the remaining layers (the freezer will help speed up the process!)
Make your pudding layer. In a large bowl, whisk together instant banana pudding and milk. Set aside.
In another large bowl, add your remaining 1½ cups of heavy cream and granulated sugar. Use an electric mixer to mix until stiff peaks form. Alternatively, you can use your stand mixer.
Add ½ a cup of the whipped cream and softened cream cheese to the banana pudding mixture. Use your electric hand mixer to mix until smooth.
Spread the banana pudding over the chocolate layer in your baking pan. It is important that the chocolate is set enough that it won't be disturbed, so you may need to wait longer!
Spread the remaining whipped cream over the banana pudding.
Place the bars in the refrigerator for 2-4 hours until set. Carefully remove the bars, cut, and serve topped with sliced bananas or Nilla wafers, if desired.
Enjoy!