If you’re looking for the ultimate easy, adorable dessert, these No-Bake Mini Banana Cream Pies are about to become your go-to treat! Each one combines a golden graham cracker crust, silky vanilla pudding filling, and slices of fresh banana—no oven required. These pies are a true crowd-pleaser: perfect for parties, family nights, or simply satisfying your sweet tooth without the fuss. Let’s get ready to whip up these dreamy little delights you’ll want to make on repeat!
Ingredients You’ll Need
What makes No-Bake Mini Banana Cream Pies such a breeze is their lineup of simple ingredients—you likely have most of them on hand already! Each one plays a special role, from ensuring a buttery crunch to delivering that classic banana-cream flavor. Here’s what you’ll need and why:
- Crushed graham crackers (1 1/2 cups): These form the perfect crunchy, sweet base for the mini pies, reminiscent of your favorite cheesecake crust.
- Granulated sugar (1/4 cup): Adds just enough sweetness to the crust, helping it hold together and taste incredible.
- Unsalted butter, melted (6 tablespoons): Melted butter binds the crust, lending richness and that signature toasty flavor.
- Instant vanilla pudding mix (1 package, 3.4 oz): The star of the creamy filling, it thickens quickly for speedy assembly.
- Cold milk (1 1/2 cups): Helps activate the pudding mix, giving the filling its characteristic silky-smooth texture.
- Heavy cream (1/2 cup): Whipped into fluffy clouds, it creates a luscious filling and airy topping that’s irresistible.
- Vanilla extract (1 teaspoon): Just a splash goes a long way in enhancing the overall flavor and aroma.
- Ripe bananas (2, sliced): Sweet, fresh banana slices add the signature flavor and extra creaminess to each bite.
- Whipped cream (for topping): The classic finishing touch that makes these pies look—and taste—even more dreamy.
- Crushed graham crackers or banana slices (for garnish, optional): Add playful color and extra texture right before serving for a fun twist.
How to Make No-Bake Mini Banana Cream Pies
Step 1: Mix and Press the Crust
In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Stir with a fork until the mixture resembles damp sand—it should hold together when squeezed. Line a muffin tin with cupcake liners or set out your mini tart pans, then firmly press the crust mixture into the bottoms to form a generous, even layer. Pop them in the refrigerator to chill for 15 to 20 minutes so the crusts can set beautifully.
Step 2: Whip Up the Pudding Filling
While the crust is firming up, grab a separate bowl and whisk together the instant vanilla pudding mix and cold milk. Just two minutes of steady whisking will transform it into a luscious, thick pudding that’s ready for action. Set it aside—it will continue to thicken as you whip your cream.
Step 3: Make the Creamy Layer
In another bowl, pour the heavy cream and add the vanilla extract. Use a hand mixer or sturdy whisk to whip the cream until it forms soft peaks—think billowy and cloud-like but still scoopable. Gently fold this dreamy whipped cream into the pudding mixture, creating a light and fluffy filling that tastes like heaven.
Step 4: Layer Bananas and Fill
Once your crusts are nice and firm, drop a few banana slices into the bottom of each one. This adds a sweet, juicy surprise in every bite. Carefully spoon or pipe the pudding-cream filling over the banana slices, filling each crust right to the top. Smooth the tops for a picture-perfect finish.
Step 5: Chill Until Set
Place your assembled No-Bake Mini Banana Cream Pies back into the fridge to chill for at least 2 hours, or until the filling firms up beautifully. This step is crucial for that perfectly sliceable, creamy texture—if you have time, feel free to let them rest even longer.
Step 6: Decorate and Serve
Right before serving, swirl a dollop of whipped cream on top of each mini pie. Sprinkle with a bit of crushed graham cracker or lay on a fresh banana slice for a pop of color and extra flair. Now, they’re ready for their “oohs” and “aahs” moment!
How to Serve No-Bake Mini Banana Cream Pies
Garnishes
The best part about serving these mini pies is getting creative with your garnishes. Crown each one with a swirl of fluffy whipped cream, a sprinkle of crushed graham cracker, or a few extra banana coins. If you’re feeling fancy, try a drizzle of caramel sauce or a dusting of cinnamon for a bakery-worthy look and an extra taste kick.
Side Dishes
No-Bake Mini Banana Cream Pies shine as solo stars, but they also pair beautifully with a fruit salad, fresh berries, or a glass of cold milk. For a more indulgent presentation, offer them alongside espresso, hot chocolate, or even a scoop of vanilla bean ice cream for a decadent dessert duo.
Creative Ways to Present
Bring some playfulness to your presentation by layering the crust, banana, and pudding filling in small mason jars or mini glasses for a parfait-style treat! Use colored cupcake liners or decorative tart pans to add festive flair. For parties, set up a DIY banana cream pie bar where guests can add their own toppings and garnishes to their mini pies—everyone will love customizing these bite-sized beauties.
Make Ahead and Storage
Storing Leftovers
No-Bake Mini Banana Cream Pies store wonderfully in the refrigerator. Simply cover them loosely with plastic wrap or transfer to an airtight container. They’ll stay fresh for up to two days, although it’s best to add fresh banana slices and whipped cream toppings just before serving so everything looks and tastes its best.
Freezing
If you want to make these pies ahead for future cravings, you can freeze the crusts and the unfilled pudding mixture separately for up to one month. Assembled mini pies can also be frozen, but keep in mind that the texture of the bananas and cream may change slightly after thawing. For best results, freeze without banana slices and add those plus whipped cream only after thawing.
Reheating
Since these beauties are no-bake, there’s no need to reheat! If you do freeze them, let the pies thaw in the refrigerator overnight before serving. A quick whip of fresh cream and a few new banana slices right before serving will perk them right up.
FAQs
Can I use banana pudding mix instead of vanilla?
Absolutely! Using banana pudding mix instead of vanilla will give your No-Bake Mini Banana Cream Pies a richer, more intense banana flavor. This simple swap is a fun way to kick up the banana goodness for true fans of the fruit.
How far in advance can I make these mini pies?
You can assemble No-Bake Mini Banana Cream Pies up to a day in advance. Just wait to add the whipped cream and fresh banana slices until you’re ready to serve, so they don’t get soggy or brown.
Can I make these without a muffin tin?
Of course! You can use mini tart pans, small ramekins, or even layer the ingredients in mason jars or glass cups for a pretty parfait look. The recipe is super flexible.
What’s the best way to keep bananas from browning?
Squeeze a little lemon juice over banana slices before adding them to your pies. This slows the browning process and keeps your No-Bake Mini Banana Cream Pies looking vibrant and fresh when it’s time to serve.
Is there a dairy-free option for this recipe?
Yes! You can easily make these pies dairy-free by using a plant-based pudding mix, almond or oat milk, and coconut cream in place of heavy cream and milk. The results will still be creamy and delicious, so everyone can enjoy!
Final Thoughts
If you haven’t tried No-Bake Mini Banana Cream Pies yet, now is the perfect time! They’re simple, make-ahead friendly, and guaranteed to earn rave reviews. Gather your ingredients, call your favorite people, and get ready to share some swoon-worthy sweets. Enjoy every bite!
Print
No-Bake Mini Banana Cream Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling)
- Yield: 8 mini pies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in these delightful and easy-to-make No-Bake Mini Banana Cream Pies. A luscious combination of creamy vanilla pudding, fresh bananas, and a buttery graham cracker crust, topped with whipped cream for a perfect treat.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- Whipped cream for topping
- Crushed graham crackers or banana slices for garnish (optional)
Instructions
- Prepare the Crust: Mix crushed graham crackers, sugar, and melted butter. Press into the bottom of muffin tin lined with cupcake liners or mini tart pans. Chill for 15–20 minutes.
- Make the Filling: Whisk together pudding mix and cold milk until thickened. Whip heavy cream with vanilla, then fold into pudding.
- Assemble: Place banana slices in each crust, spoon pudding filling over them. Chill for 2 hours.
- Serve: Top with whipped cream and garnish with banana slices or graham crackers.
Notes
- For a richer filling, use banana pudding mix. Keep refrigerated and add fresh bananas just before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 240
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
