If you love effortless, nostalgic treats that wow both kids and adults, these No-Bake Mini Banana Cream Pies are about to become your go-to dessert. With a crunchy graham cracker crust, a creamy vanilla pudding filling folded with homemade whipped cream, and slices of fresh banana tucked inside, each bite is pure comfort in a single serving. There’s no oven required, which means you can indulge on even the hottest days—and with a prep that’s quick and foolproof, this dessert is perfect for last-minute gatherings or whenever the banana cream pie craving strikes!
Ingredients You’ll Need
This recipe proves that a short list of simple ingredients can deliver incredible results. Each item plays its part to create the classic flavor and dreamy texture that makes No-Bake Mini Banana Cream Pies so irresistible.
- Graham cracker crumbs: The toasty, sweet base that holds everything together and gives each pie a wonderful crunch.
- Unsalted butter (melted): Binds the crumbs for a crust that’s rich and just the right amount of savory.
- Granulated sugar: Adds balance and a gentle sweetness to the crust so it doesn’t get lost beside the creamy filling.
- Instant vanilla pudding mix: The secret to speedy, silky-smooth filling—no stovetop required!
- Cold milk: Helps the pudding set up beautifully and keeps things light and luscious.
- Heavy cream: Whipped and folded in for a mousse-like texture that takes these mini pies over the top.
- Powdered sugar: Sweetens your homemade whipped cream perfectly without any grittiness.
- Vanilla extract: A splash that brings warmth and rounds out the pudding’s flavor.
- Ripe bananas: Essential for the signature flavor—go for bananas with a few brown spots for extra sweetness and aroma.
- Whipped cream: Fluffy clouds of decadence to crown each finished pie.
- Banana slices (for garnish): All about those classic banana cream pie looks and a little extra flavor.
- Crushed graham crackers (optional garnish): Adds crunch and a pretty, bakery-style finish.
How to Make No-Bake Mini Banana Cream Pies
Step 1: Make the Graham Cracker Crust
Start by stirring together your graham cracker crumbs, melted butter, and granulated sugar in a bowl until it looks like wet sand. Evenly press the mixture into the bottoms (and just a little bit up the sides) of your muffin cups or mini tart pans. Pop them in the fridge for about 15 to 20 minutes—that quick chill time helps them set up into a sturdy shell that won’t crumble when you add the filling.
Step 2: Whip Up the Pudding Filling
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for a couple of minutes until it’s perfectly thick and glossy. Next, in another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The magic step: gently fold this luscious whipped cream into your vanilla pudding, turning it into a cloud-like mousse that tastes impossibly dreamy.
Step 3: Layer the Bananas
Now for the heart of these No-Bake Mini Banana Cream Pies—the banana layer! Place a few fresh banana slices in the bottom of each chilled crust. If your bananas are especially ripe, that burst of natural sweetness will make every bite sing. Don’t worry about being too precise; a rustic look only adds to the charm.
Step 4: Fill and Chill
Spoon or pipe the pudding mixture over the banana slices, filling each pie generously. Smooth out the tops and return them to the fridge for at least 1 hour. This chill time firms things up, letting the flavors meld beautifully and making the pies easy to remove from their pans. The wait is worth it, promise!
Step 5: Top and Serve
When you’re ready to serve, dollop or pipe whipped cream on top of each pie. For extra flair, add more banana slices and a sprinkle of crushed graham crackers. The final result? Showstopping mini pies that look as amazing as they taste.
How to Serve No-Bake Mini Banana Cream Pies
Garnishes
The finishing touches make these pies truly special. Swirl on a big cloud of whipped cream, layer on a couple of banana slices, and dust the tops with more graham cracker crumbs. If you’re feeling fancy, a grated chocolate or a drizzle of caramel sauce is never out of place.
Side Dishes
Although No-Bake Mini Banana Cream Pies are definitely the star of any dessert table, you can pair them with light accompaniments like mixed berries or a scoop of vanilla ice cream. For a party platter, serve alongside chocolate-dipped strawberries or delicate rolled wafer cookies for extra flair.
Creative Ways to Present
These mini pies are already adorable, but you can take presentation up a notch! Serve them in clear mini trifle jars for a layered look, use rustic muffin liners for grab-and-go treats, or decorate each one with edible flowers at brunches and showers. They’re also a hit stacked on dessert towers for special occasions.
Make Ahead and Storage
Storing Leftovers
Cover leftover No-Bake Mini Banana Cream Pies tightly with plastic wrap or place them in an airtight container. They’ll stay fresh for about 1–2 days in the refrigerator, but the bananas may brown a little—if you want the freshest look and texture, enjoy them on the same day they’re made.
Freezing
Freezing isn’t recommended for these pies since the pudding and bananas can turn watery and lose their creamy texture after thawing. If you must, freeze without garnishes and add fresh toppings just before serving, but be aware that the overall quality will be best when served fresh.
Reheating
No reheating required—these pies are meant to be enjoyed cold straight from the refrigerator. If they’ve been chilled for a while, let them sit at room temperature for 10 minutes so the flavors and textures shine their brightest.
FAQs
Can I use banana pudding instead of vanilla?
Absolutely! If you want even more banana flavor in your No-Bake Mini Banana Cream Pies, swap the vanilla pudding mix for instant banana pudding. It’s a fun twist that dessert enthusiasts will love.
What’s the best way to prevent bananas from browning?
If you’re making these in advance, toss banana slices in a little lemon juice before layering them in the pies. This helps keep them looking bright without changing the flavor.
Can I make these gluten-free?
Yes! Simply use gluten-free graham crackers for the crust, and double-check your pudding mix to ensure it’s gluten-free. The rest of the ingredients are naturally gluten-free.
How do I remove the pies cleanly from muffin cups?
If you’re using muffin tins, lining them with paper liners or strips of parchment makes it easy to lift the pies out. If using mini tart pans with removable bottoms, they should pop out without trouble after chilling.
Can I double the recipe for a crowd?
Go right ahead! This recipe doubles easily, and you can even prep everything a few hours ahead to keep your gathering stress-free. Just be sure to leave enough chilling space in your refrigerator.
Final Thoughts
No-Bake Mini Banana Cream Pies are the kind of dessert that feels special and nostalgic all at once, and because they’re so simple and speedy to assemble, there’s truly no excuse not to treat yourself. Whether you’re making them for a party or a weeknight treat, give them a try—you’ll see why they’ve become a staple in my kitchen!
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No-Bake Mini Banana Cream Pies Recipe
- Total Time: 1 hour 20 minutes (includes chilling)
- Yield: 8–10 mini pies 1x
- Diet: Non-Vegetarian
Description
Indulge in these delightful No-Bake Mini Banana Cream Pies that are easy to make and perfect for a sweet treat. With a buttery graham cracker crust, creamy vanilla pudding filling, and fresh banana slices, these mini pies are a refreshing dessert for any occasion.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 ripe bananas, sliced
Topping:
- Whipped cream
- Banana slices
- Crushed graham crackers for garnish (optional)
Instructions
- Graham Cracker Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottoms of 8–10 muffin cups or mini tart pans. Chill in the fridge for 15–20 minutes to set.
- Filling: In another bowl, whisk the pudding mix with cold milk for about 2 minutes until thickened. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the whipped cream into the prepared pudding.
- Assembly: Place banana slices on the bottom of each crust. Spoon or pipe the pudding mixture over the bananas. Chill for at least 1 hour before serving.
- Topping: Top with whipped cream, additional banana slices, and crushed graham crackers if desired.
Notes
- Best enjoyed the day they’re made to keep the bananas fresh.
- You can substitute instant banana pudding for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
