Low-Calorie Banana Cream Pie – Light, Creamy, and Satisfying
Banana cream pie usually means rich custard and a heavy crust, but this lighter version keeps all the flavor with a fraction of the calories. It’s creamy, cool, and full of banana goodness without feeling heavy. You still get that classic pie experience—silky filling, tender crust, and a fluffy topping.
Best of all, it’s simple to make and perfect for everyday cravings or a laid-back dessert night.
Ingredients
Method
- Prepare the crust. Mix graham crumbs, melted light butter, sweetener, and salt until the texture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottom glass for even packing.
- Set the crust. For a sturdier crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely. For a true no-bake pie, chill the pressed crust for 30 minutes until firm.
- Slice the bananas. Toss sliced bananas with lemon juice to slow browning. Arrange an even layer of bananas over the cooled crust.
- Whisk the filling. In a large bowl, whisk pudding mix with cold milk for 1–2 minutes until it starts to thicken. Fold in Greek yogurt, vanilla, and sweetener until smooth. Taste and adjust sweetness.
- Assemble the pie. Spread the filling over the banana layer, smoothing the top with a spatula. Tap the pie dish gently to remove air pockets.
- Chill to set. Cover and refrigerate for at least 4 hours, or overnight for clean slices and a firm set.
- Add the topping. Spread the whipped topping over the chilled filling. If using, garnish with fresh banana slices just before serving, plus toasted coconut or a light dusting of crumbs.
- Slice and serve. Use a sharp knife cleaned between cuts for the neatest slices. Serve cold.
What Makes This Special
This pie trades traditional custard for a lighter filling made with Greek yogurt and a touch of instant pudding, so you keep the texture while cutting the sugar and fat. A simple, lower-calorie graham cracker crust adds crunch without a butter overload. Fresh banana slices bring natural sweetness, and a cloud of light whipped topping makes each bite feel indulgent.
The whole dessert sets up nicely in the fridge and slices clean, so it’s reliable for gatherings and weeknight treats.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs (from about 12 full sheets), preferably low-fat
- 3 tablespoons melted light butter or coconut oil
- 2 tablespoons granulated sweetener of choice (e.g., sugar, erythritol, or a blend)
- Pinch of salt
- For the banana layer:
- 2–3 ripe bananas, sliced (about 2 1/2 cups)
- 1 tablespoon lemon juice (to prevent browning)
- For the filling:
- 1 package (3.4 oz) sugar-free instant vanilla pudding mix
- 1 1/2 cups cold skim milk or unsweetened almond milk
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons powdered sweetener, to taste
- For the topping:
- 1 1/2 cups light whipped topping or homemade stabilized light whipped cream
- Optional: 1 banana for garnish, thinly sliced just before serving
- Optional: 1–2 tablespoons toasted coconut flakes or a sprinkle of graham crumbs
How to Make It
- Prepare the crust. Mix graham crumbs, melted light butter, sweetener, and salt until the texture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottom glass for even packing.
- Set the crust. For a sturdier crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely.
For a true no-bake pie, chill the pressed crust for 30 minutes until firm.
- Slice the bananas. Toss sliced bananas with lemon juice to slow browning. Arrange an even layer of bananas over the cooled crust.
- Whisk the filling. In a large bowl, whisk pudding mix with cold milk for 1–2 minutes until it starts to thicken. Fold in Greek yogurt, vanilla, and sweetener until smooth.
Taste and adjust sweetness.
- Assemble the pie. Spread the filling over the banana layer, smoothing the top with a spatula. Tap the pie dish gently to remove air pockets.
- Chill to set. Cover and refrigerate for at least 4 hours, or overnight for clean slices and a firm set.
- Add the topping. Spread the whipped topping over the chilled filling. If using, garnish with fresh banana slices just before serving, plus toasted coconut or a light dusting of crumbs.
- Slice and serve. Use a sharp knife cleaned between cuts for the neatest slices.
Serve cold.
Storage Instructions
Keep the pie covered in the refrigerator for up to 3 days. If you plan to store leftovers, add banana garnish only to the slices you serve to avoid browning. For best texture, do not freeze the assembled pie; the pudding and yogurt can separate after thawing.
If you must prep ahead, you can freeze just the crust, wrapped tightly, for up to 1 month.
Health Benefits
- Lower in calories and fat. Swapping heavy cream and full-fat custard for Greek yogurt and skim milk cuts down on calorie density while keeping creaminess.
- Higher protein. Greek yogurt adds a protein boost, helping you feel satisfied with a smaller slice.
- Natural sweetness. Bananas bring fiber, potassium, and natural sugars, reducing the need for added sweeteners.
- Better portion control. The pie is rich in flavor but light in texture, so a modest slice feels indulgent without going overboard.
Pitfalls to Watch Out For
- Runny filling. Use cold milk and whisk long enough for the pudding to thicken before folding in yogurt. Avoid over-thinning with extra milk.
- Soggy crust. Pack the crumbs tightly and bake briefly if you want extra structure. Don’t add warm filling to a warm crust.
- Brown bananas. Coat banana slices with lemon juice and assemble close to chilling time.
Add decorative banana slices right before serving.
- Over-sweetening. Taste as you go. The bananas add sweetness; you may need less sweetener than you think.
Variations You Can Try
- Chocolate swirl. Fold 2 tablespoons unsweetened cocoa into half the pudding mixture and swirl into the vanilla filling for a marbled effect.
- Protein boost. Mix in 1/4 cup vanilla whey or plant protein powder with the pudding. Add an extra splash of milk if it gets too thick.
- Dairy-free. Use almond or oat milk, a dairy-free Greek-style yogurt, and a coconut-based whipped topping.
Check that your pudding mix sets with non-dairy milk; some brands need less liquid.
- Nutty crunch. Sprinkle 2 tablespoons finely chopped toasted walnuts or pecans over the banana layer for texture with minimal calories.
- Gluten-free. Choose certified gluten-free graham crackers or make a crust with fine-ground gluten-free oats and a touch of maple syrup.
- No-added-sugar. Use sugar-free pudding mix, no-calorie sweetener, and unsweetened topping. Rely on ripe bananas for most of the sweetness.
FAQ
Can I make this a day ahead?
Yes. Assemble through the filling step and chill overnight.
Add the whipped topping and any banana garnish the day you plan to serve for the freshest look.
Which milk works best with instant pudding?
Skim or 1% dairy milk sets most reliably. Almond milk can work but may produce a softer set; start with slightly less milk and add more if needed.
How do I keep the crust from crumbling?
Use enough melted light butter and pack the crumbs firmly. A short bake helps bind it.
Cool completely before filling, and slice with a sharp, thin knife.
Can I use regular pudding mix instead of sugar-free?
Yes, but the calorie count will be higher. Reduce added sweetener and taste the filling before adding more.
What can I use instead of whipped topping?
Make a light, stabilized whipped cream by beating 3/4 cup chilled heavy cream with 1 tablespoon powdered sweetener and 1 teaspoon gelatin bloomed in 1 tablespoon warm water. It’s not as low-calorie as whipped topping, but still lighter than traditional amounts.
Why did my bananas turn brown?
They were likely sliced too early or not coated with lemon juice.
Use just-ripe bananas, toss in lemon juice, and add garnish right before serving.
How big should each serving be?
For a balanced treat, aim for 8–10 slices per pie. Pair with a cup of tea or coffee and enjoy slowly—this helps you feel satisfied with less.
In Conclusion
This Low-Calorie Banana Cream Pie is proof that lighter desserts can still feel rich and comforting. With a crisp graham crust, a creamy yogurt-based filling, and plenty of fresh bananas, it checks all the boxes without weighing you down.
Keep it simple for a weeknight dessert or dress it up for guests—either way, you get a satisfying slice that fits your goals and tastes like the classic you love.
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