This no bake banana breeze pie really is a breeze to make. It is a vintage recipe that is perfect for banana lovers!
This banana breeze pie is a vintage recipe. This pie is perfect for summer and I also love to make it for the holidays. It’s a great dessert to make the night before and the lemon juice helps the bananas from browning. If you love nostalgic or vintage recipes then be sure to check out this old fashioned fruit salad recipe and this old fashioned tuna casserole recipe too!
This no bake banana breeze pie is also a great way to use up extra bananas. I don’t know about you, but I’m always buying bananas. It seems like we either go through a whole bunch in a few days or they sit around and start to get spotty.
Where did this recipe come from?
I’m a huge fan of vintage recipes. I actually have quite the collection of cookbooks from the 50s, 60s, and 70s. When we lived in Houston I was a regular at all the good thrift stores and I found some pretty cool stuff including all kinds of cookbooks. This recipe is from a vintage cookbook, I believe this recipe is from the 50s.
To make this banana breeze pie you’ll need:
- Pre-made graham cracker crust: Or you can make a corn flake cereal crust which was what some of the original recipes called for. I’ll include instructions for the corn flake crust below.
- Cream cheese: You will need two packages of cream cheese (8 ounces each). I have two different brands because that is what I had in my fridge. This is a real food site y’all! My family really eats what I make and these are the two I had in my fridge. You can obviously use the same brand of cream cheese in yours.
- Sweetened condensed milk: Not evaporated milk.
- Lemon juice: Fresh or frozen.
- Bananas: I recommend yellow bananas. A little spotty is OK too. If your bananas are too green or too brown and the pie won’t have the right flavor.
- Vanilla extract: If possible, I always recommend using pure vanilla extract.
How to make this pie
In a large mixing bowl, mix the sweetened condensed milk, vanilla extract, one tablespoon of lemon juice, and cream cheese together with a hand mixer. Mix until smooth.
Begin by slicing three of your bananas and lining your graham cracker crust with them.
Pour the mixture over the pie crust and bananas.
Slice the remaining bananas and brush the top of them with the remaining one tablespoon of lemon juice. The lemon juice will prevent the bananas from browning.
Refrigerate the pie for at least two hours before serving.
Graham cracker or corn flake crust?
Originally, this vintage recipe used crush corn flakes as a crust but I’ve found it easier to just use a pre-made graham cracker crust. If you want to make the original corn flake crust, the recipe is as follows:
⅓ cup regular margarine or butter (melted)
¼ cup sugar
½ teaspoon cinnamon (optional)
1 cup corn flake cereal (such as Kellogs)
Crush 1 cup of corn flakes either by using your hands in a plastic stroage bag or by running them through a food processor. Combine melted butter, sugar, and cinnamon and stir well. Pour over the crushed corn flake cereal in a 9-inch pie pan. Use your hands to make the crust even and then let chill.
How to store leftovers
Store any leftovers in your fridge. Cover with plastic storage wrap or transfer to a Tupperware container. The pie will be good for two days after making. After two days, the bananas become too brown and mushy.
- Make sure to chill your pie so it has time to set.
Other banana recipes:
- Secret Ingredient Banana Pudding
- Lorna Doone Banana Pudding
- Banana Pudding Golden Oreo Truffles
- Banana Cheesecake Cones
- Banana Pudding Brownies
No Bake Banana Breeze Pie
- Hand or stand mixer
- 5 bananas
- 2 packages cream cheese about 8 ounces each, softened to room temperature
- 1 can sweetened condensed milk (not evaporated milk) about 14 ounces
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice fresh or bottled
- 1 premade graham cracker pie crust
- In a large mixing bowl, mix the sweetened condensed milk, vanilla extract, one tablespoon of lemon juice, and cream cheese together with a hand mixer. Mix until smooth.
- Begin by slicing three of your bananas and lining your graham cracker crust with them.
- Pour the mixture over the pie crust and bananas.
- Slice the remaining bananas and brush the top of them with the remaining one tablespoon of lemon juice. The lemon juice will prevent the bananas from browning.
- Refrigerate the pie for at least two hours before serving.
This reminds me of a banana pie my mother made in the ’50s and ’60s, only her bananas were mashed up. I can’t remember her using cream cheese. I’ve been trying to find her recipe all these years, but apparently it’s been lost forever. But I will definitely make this!
By mashed up, I mean the bananas were entirely incorporated into the filling. There was no topping.
The mashed bananas sounds really good! I love vintage recipes and the one your mother made sounds really good. I hope you find the recipe you’re looking for 🙂 if I come across any like that I’ll let you know.
You have so many great recipes I can’t choose which to use. I’ll try some for thanksgiving some for Christmas and some throughout the year. Yumm
Looks great, a a great way to use ripe bananas other than banana bread