These No-Bake Mini Banana Cream Pies are the perfect combination of creamy, sweet, and refreshing. With a rich banana-flavored custard nestled in a buttery graham cracker crust, these individual-sized desserts are easy to make and require no oven time. Whether you’re serving them at a summer gathering or just craving a simple treat, these mini pies will be a hit!
Why Youโll Love This Recipe
- No baking requiredย โ Perfect for warm days when you donโt want to turn on the oven.
- Quick and easyย โ Takes just a few steps to assemble.
- Portion-controlledย โ Mini pies are great for serving individual portions.
- Deliciously creamyย โ The banana-flavored custard is smooth and luscious.
- Great for entertainingย โ A beautiful and elegant dessert that impresses guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Butter, melted
- Granulated sugar
- Instant banana pudding mix
- Whole milk
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Bananas, sliced
- Whipped cream, for topping
- Crushed graham crackers or wafer cookies, for garnish
Directions
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottoms of mini pie pans or cupcake liners. Refrigerate for at least 15 minutes to set.
- Make the banana pudding: Whisk together the instant banana pudding mix and cold milk until thickened. Set aside.
- Prepare the whipped cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the pies: Spread a thin layer of banana pudding over each crust, add a layer of sliced bananas, then top with more banana pudding.
- Chill: Refrigerate the pies for at least 1 hour to allow flavors to meld and the pudding to set.
- Add toppings: Before serving, top each mini pie with whipped cream and a sprinkle of crushed graham crackers or wafer cookies.
- Serve and enjoy!
Servings and Timing
- Servings: 6-8 mini pies
- Preparation time: 15 minutes
- Chilling time: 1 hour
- Total time: 1 hour 15 minutes
Variations
- Chocolate twist: Add a layer of melted chocolate or chocolate shavings for a banana-chocolate combo.
- Peanut butter lovers: Drizzle peanut butter over the pudding layers before chilling.
- Coconut version: Use coconut pudding mix and top with toasted coconut flakes.
- Oreo crust: Substitute graham cracker crumbs with crushed Oreo cookies for a chocolatey crust.
- Caramel drizzle: Drizzle caramel sauce over the whipped cream for extra indulgence.
Storage/Reheating
- Refrigeration: Store mini banana cream pies in an airtight container in the fridge for up to 3 days.
- Freezing: While freezing is not recommended due to the texture of the pudding and bananas, you can freeze the crust separately and assemble fresh when ready to serve.
- Serving tip: If refrigerated, allow pies to sit at room temperature for 5-10 minutes before serving for the best texture.
FAQs
How can I prevent the bananas from browning?
To keep bananas fresh, lightly coat the slices with lemon juice before layering them in the pies.
Can I use homemade banana pudding instead of instant mix?
Yes! If you prefer homemade pudding, cook banana-flavored custard and let it cool before assembling the pies.
Can I make these pies ahead of time?
Yes! You can prepare them a day in advance and store them in the fridge until ready to serve.
What can I use instead of graham crackers for the crust?
You can use crushed vanilla wafers, Oreos, or digestive biscuits as a substitute.
Can I make a large pie instead of mini ones?
Absolutely! Simply press the crust into a 9-inch pie dish and follow the same steps.
Is there a dairy-free option for this recipe?
Yes, use almond or coconut milk for the pudding and dairy-free whipped topping.
How long do these pies last in the fridge?
They last up to 3 days, but are best enjoyed within 24 hours for the freshest taste.
Can I add fresh berries to this recipe?
Yes! Strawberries or blueberries pair well with the banana pudding.
Whatโs the best way to store leftovers?
Keep them in an airtight container in the fridge to maintain freshness.
Can I use whipped topping instead of homemade whipped cream?
Yes! Store-bought whipped topping works as a quick and easy alternative.
Conclusion
No-Bake Mini Banana Cream Pies are an easy, delicious, and elegant dessert that requires minimal effort. Whether you’re making them for a special occasion or just craving a sweet treat, these creamy, banana-flavored pies are sure to impress. Try out different variations to suit your taste, and enjoy this delightful no-bake dessert!
PrintNo-Bake Mini Banana Cream Pies
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 mini pies 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Theseย No-Bake Mini Banana Cream Piesย are an easy and delicious dessert, perfect for any occasion! With a buttery graham cracker crust, creamy banana pudding filling, and a fluffy whipped topping, theyโre a delightful treat that requires no oven time.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 1 (3.4 oz) box instant banana pudding mix
- 1 1/2 cups cold whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Additional banana slices, for garnish
- Crushed graham crackers, for garnish
Instructions
- Make the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Divide the mixture evenly between 6 mini dessert cups or muffin liners.
- Press firmly to form a crust and refrigerate while making the filling.
- Prepare the Filling:
- In a mixing bowl, whisk together the banana pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
- In a separate bowl, beat the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the pudding mixture until fully combined.
- Assemble the Pies:
- Place banana slices over the chilled crusts.
- Spoon or pipe the banana pudding mixture on top of the bananas, filling each cup.
- Cover and refrigerate for at least 1 hour to set.
- Make the Whipped Topping:
- Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spoon the whipped cream over the set pudding layer.
- Garnish and Serve:
- Top with banana slices and crushed graham crackers.
- Serve immediately or refrigerate until ready to enjoy!
Notes
- To prevent bananas from browning, toss them in a little lemon juice before layering.
- You can use a pre-made graham cracker crust for a shortcut.
- Store in the fridge for up toย 3 days.
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