These Luscious No-Bake Mini Banana Cream Pies are an absolute dream dessert, especially when you want something sweet, creamy, and easy without turning on the oven! They feature a classic graham cracker crust filled with a light and fluffy banana cream pudding mixture, all topped with whipped cream and fresh banana slices. I adore making these Mini Banana Cream Pies for parties or as a simple treat, especially as the weather warms up here in early spring. They're perfectly portioned, incredibly satisfying, and require absolutely no baking !
Why You'll Love These Mini Banana Cream Pies
- No-Bake Delight: Perfect for hot days or when you need a quick and easy dessert without using the oven.
- Creamy Banana Flavor: Combines instant banana pudding with whipped cream for a light yet flavorful filling.
- Individual Portions: Mini pies made in a muffin tin are perfect for serving and portion control.
- Quick and Easy: Comes together quickly with simple ingredients and steps (plus chilling time).
- Crowd-Pleaser: A beloved flavor combination that's always a hit.
Ingredients for No-Bake Mini Banana Cream Pies
Here's what you'll need to make these easy no-bake treats. The full list with measurements is in the recipe card below.
Crust
- Graham cracker crumbs (Crumb)
- Melted butter (Fat)
- Sugar (Sweetener)
Filling
- Instant banana cream pudding mix (Pudding Mix)
- Cold milk (Dairy)
- Heavy cream (Dairy)
- Powdered sugar (Sweetener)
- Vanilla extract (Flavoring)
Topping & Garnish
- Ripe bananas, sliced (Fruit)
- Whipped cream (Store-bought or homemade) (Topping)
- Honey (for drizzling) (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of these Mini Banana Cream Pies, but here are some fun variations:
- Different Crust: Use crushed vanilla wafers, shortbread cookies, or even chocolate cookies for the crust.
- Add Chocolate: Drizzle melted chocolate over the top, add mini chocolate chips to the filling, or use a chocolate cookie crust.
- Caramel Drizzle: Swap the honey drizzle for caramel sauce.
- Toasted Coconut: Sprinkle toasted shredded coconut over the whipped cream topping.
- Different Pudding: Use vanilla instant pudding and fold in mashed bananas for a stronger fresh banana flavor.
How to Make No-Bake Mini Banana Cream Pies
Let me show you how incredibly simple it is to make these No-Bake Mini Banana Cream Pies:
Make the Crust
- In a medium bowl, I mix the graham cracker crumbs, melted butter, and granulated sugar until well combined and the crumbs are evenly moistened.
- I press this mixture firmly into the bottom and slightly up the sides of a standard muffin tin lined with paper liners. This creates the mini pie crusts.
- I place the muffin tin in the refrigerator for at least 1 hour to let the crusts set and firm up.
Make the Filling
- In a large bowl, I whisk the instant banana cream pudding mix with the cold milk until it starts to thicken, usually about 2 minutes. I place this in the refrigerator for about 5 minutes to help it set further.
- While the pudding chills briefly, in another bowl (preferably chilled), I whip the heavy cream with the powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
- I gently fold half of this homemade whipped cream into the thickened banana pudding mixture until just combined. I reserve the other half for topping.
Assemble the Pies
- I retrieve the muffin tin with the chilled pie crusts from the refrigerator.
- I spoon the banana pudding/whipped cream mixture evenly into each chilled pie crust.
Top and Chill
- I top each mini pie with a dollop of the remaining whipped cream.
- I chill the assembled Mini Banana Cream Pies for at least 1-2 more hours (longer is fine too!) to ensure the filling is completely set.
Garnish and Serve
- Garnish and Serve
Tips and Tricks for the BEST Mini Pies
Here are my secrets for making these no-bake pies truly exceptional:
- Chill the Crust: Don't skip chilling the crust! This helps it firm up and hold its shape when you add the filling.
- Use Cold Milk and Cream: Ensure your milk and heavy cream are very cold for the pudding to set properly and the cream to whip up nicely.
- Fold Gently: Fold the whipped cream into the pudding gently to maintain a light and airy filling texture.
- Allow Proper Chilling Time: These pies need sufficient time in the refrigerator to fully set before serving.
- Garnish Just Before Serving: Add the fresh banana slices and honey drizzle just before serving to prevent the bananas from browning.
How to Serve
These No-Bake Mini Banana Cream Pies are perfect for:
- Parties and Potlucks: Easy-to-serve individual desserts.
- Summer Gatherings: A cool and refreshing no-bake treat.
- After-Dinner Dessert: A light yet satisfying sweet ending to a meal.
- Snacks: A creamy and delicious afternoon pick-me-up.
Serve chilled, directly from the refrigerator.
Make Ahead and Storage
These mini pies are excellent for making ahead! You can make them up to 1-2 days in advance. Store them, covered loosely, in the refrigerator. Add the banana slice garnish just before serving.
FAQs about No-Bake Mini Banana Cream Pies
- Can I use a different type of pudding mix?
- Yes! Vanilla or cheesecake instant pudding mix would also be delicious.
- Can I use store-bought whipped topping (like Cool Whip) instead of making whipped cream?
- Yes, you can substitute an 8 oz container of thawed Cool Whip. Fold about half into the pudding and use the rest for topping.
- Can I make this in a full-size pie dish?
- Yes, press the crust into a 9-inch pie dish and follow the same filling and chilling instructions.
Enjoy these luscious, creamy, and incredibly easy No-Bake Mini Banana Cream Pies! They're a perfect no-fuss dessert for any occasion.
Print
No-Bake Mini Banana Cream Pies
- Prep Time: 20 minutes
- Chill Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 mini pies 1x
- Category: Dessert, No-Bake, Pie
- Cuisine: American
Description
These Luscious No-Bake Mini Banana Cream Pies are a delightful and easy dessert. A simple graham cracker crust holds a creamy banana pudding filling lightened with fresh whipped cream, all topped with more whipped cream, banana slices, and a drizzle of honey.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (from about 10-12 full crackers)
- ½ cup (1 stick, 113g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
For the Banana Cream Pudding Filling:
- 1 (3.4-ounce) package instant banana cream pudding mix
- 2 cups cold milk (whole, 2%, or skim)
For the Whipped Cream Topping & Filling Component:
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar (confectioners' sugar)
- 1 teaspoon pure vanilla extract
For Garnish:
- 2 ripe bananas, sliced
- Honey, for drizzling (optional)
Instructions
-
Make the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened.
- Line a standard 12-cup muffin tin with paper liners (optional, but helpful). Divide the crumb mixture evenly among the 12 muffin cups (about 1.5 tablespoons per cup).
- Press the crumb mixture firmly into the bottom and slightly up the sides of each liner to form mini pie crusts. Use the bottom of a small glass or measuring cup to help pack it tightly.
- Place the muffin tin in the refrigerator or freezer to chill and set the crusts while you prepare the filling (at least 15-30 minutes, longer is fine).
-
Make the Banana Cream Pudding:
- In a large bowl, whisk together the instant banana cream pudding mix and the cold milk according to package directions (usually whisking for 2 minutes).
- Refrigerate the pudding for at least 5 minutes to allow it to thicken and set.
-
Make the Whipped Cream:
- In a separate, chilled medium bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer (hand mixer or stand mixer with whisk attachment), beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
-
Combine Pudding and Whipped Cream: Gently fold half of the prepared whipped cream into the set banana pudding mixture until just combined. This lightens the pudding filling. Reserve the remaining half of the whipped cream for topping.
-
Assemble the Mini Pies:
- Remove the chilled pie crusts from the refrigerator/freezer.
- Spoon the banana pudding mixture evenly into each chilled graham cracker crust.
-
Top and Garnish:
- Top each mini pie with a dollop of the reserved whipped cream.
- Garnish each pie with fresh banana slices and a drizzle of honey, if desired.
-
Chill or Serve: Serve immediately, or chill in the refrigerator until ready to serve.
Notes
- Crust: Ensure the crusts are well-chilled and firm before adding the filling. Using paper liners makes removing the pies much easier.
- Pudding: Use instant banana cream pudding mix. Make sure it sets properly before folding in the whipped cream.
- Whipped Cream: Use very cold heavy cream and optionally chill your bowl and beaters for the best whipping results.
- Bananas: Use ripe bananas for garnish. Slice them just before serving to prevent browning, or toss lightly with lemon juice.
- Make-Ahead: You can make the crusts and the pudding/whipped cream filling ahead of time and store them separately in the refrigerator. Assemble the pies shortly before serving or up to a few hours ahead. Add banana garnish just before serving.
- Storage: Store leftover mini pies covered in the refrigerator for up to 2-3 days. The crust may soften slightly over time.
