There’s something undeniably comforting about a bite-sized dessert, especially when it’s as delicious as these No-Bake Mini Banana Cream Pies. Whether you’re hosting a gathering, preparing a sweet snack for a cozy evening at home, or looking for the perfect treat to serve on a warm summer day, these little pies are sure to bring joy to anyone who takes a bite.

Inspired by the classic banana cream pie, these mini versions are designed to make serving and indulging even easier. With their crunchy graham cracker crusts, creamy banana pudding filling, and a dollop of whipped cream, they’re the ideal dessert for any occasion. Plus, the best part? No oven required! These No-Bake Mini Banana Cream Pies come together in under 30 minutes, with just a bit of chill time to set the crusts and filling.

Read on for an easy, indulgent recipe that’ll make your next gathering unforgettable!

Ingredients You’ll Need

Creating these mini pies is quick and easy, and the ingredients are simple, making it the perfect recipe for both beginners and seasoned bakers alike.

Here’s everything you’ll need:

1 1/2 cups graham cracker crumbs – These form the base of your mini pies, giving them that iconic crunchy, sweet crust.
1/2 cup melted butter – This binds the graham cracker crumbs together and helps them hold their shape in the muffin tin.
1/4 cup sugar – A touch of sweetness to complement the graham cracker crust.
1 package (3.4 oz) instant banana cream pudding mix – This is the secret to achieving the perfect creamy filling with rich banana flavor.
2 cups cold milk – To mix with the pudding, giving it the right consistency.
1 cup heavy cream – For the whipped topping that will make your pies extra indulgent.
2 tablespoons powdered sugar – A bit of sweetness for the whipped cream.
1 teaspoon vanilla extract – To enhance the flavor of the whipped cream.
2 ripe bananas – Sliced into rounds and placed directly in the pies for that fresh, fruity bite.
Whipped cream, for topping – To add that extra layer of decadence.
Honey, for drizzling – For a touch of natural sweetness and elegance.

How to Make No-Bake Mini Banana Cream Pies

Step 1: Make the Graham Cracker Crust

Start by preparing the graham cracker crust. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until all the ingredients are well mixed, and the crumbs are evenly coated in the butter.

Now, take a muffin tin and divide the graham cracker mixture among the 12 muffin cups. Press the mixture firmly into the bottom and up the sides of each muffin cup. This will form the base for your mini pies.

Once the crusts are formed, place the muffin tin in the refrigerator to chill for at least 1 hour. This will allow the crusts to set and hold their shape when you fill them with the pudding.

Step 2: Prepare the Banana Pudding Filling

While the crusts are setting, it’s time to make the banana pudding filling. In a large bowl, whisk together the instant banana cream pudding mix and cold milk. Whisk until the mixture thickens, which should take about 2 minutes.

Once thickened, place the pudding in the refrigerator for 5 minutes to fully set and cool. This will ensure a smooth, creamy filling when it’s time to assemble the pies.

Step 3: Whip the Cream

Next, prepare the whipped cream. In a separate bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This may take a few minutes, so be patient!

Once your whipped cream is ready, fold half of the whipped cream into the banana pudding mixture. This will make the filling extra light and fluffy, creating a perfect texture for the pies.

Step 4: Assemble the Mini Pies

Once your crusts have chilled and your filling is ready, it’s time to assemble the pies.

Spoon the banana pudding mixture into each chilled graham cracker crust. Fill each cup almost to the top, leaving a little room for a dollop of whipped cream later.

Step 5: Add the Toppings

Now for the fun part – topping the pies! Add a generous dollop of the remaining whipped cream on top of the banana pudding in each mini pie.

For an extra touch of freshness, arrange a few sliced banana pieces on top of the whipped cream. This not only adds flavor but also gives the pies a beautiful, fresh look.

To finish it off, drizzle a little honey over the top of each mini pie. The honey will complement the banana flavor while adding a slight sweetness and shine.

Serving and Storing Your Mini Banana Cream Pies

Serving Suggestions

These No-Bake Mini Banana Cream Pies are perfect for any occasion! Whether you’re serving them at a family dinner, bringing them to a potluck, or enjoying them as a personal treat, they’re sure to please everyone.

Perfect for parties: Serve these mini pies on a platter for a dessert everyone will love. They’re individually portioned, so no need to worry about cutting slices or serving large dishes.
A great summer treat: These mini pies are wonderfully refreshing on a warm day, with the cool, creamy filling offering just the right balance of sweetness and richness.
An easy weeknight dessert: When you’re craving something sweet after dinner, these little pies are the perfect no-fuss dessert.

Storing Your Pies

If you happen to have any leftovers, these pies store wonderfully. Simply cover the muffin tin with plastic wrap or transfer the pies to an airtight container. Keep them in the refrigerator for up to 3 days.

Because of the bananas, the pies are best consumed within a day or two for the freshest taste. If you plan to make them ahead of time, you can prepare the crusts and pudding filling a day before and assemble everything just before serving.

Why You’ll Love These No-Bake Mini Banana Cream Pies

Quick and easy: With only 20 minutes of active prep time, these pies come together quickly, making them perfect for last-minute gatherings or after-dinner treats.
No oven required: Skip the heat of the oven and still enjoy a deliciously satisfying dessert that looks like you spent hours in the kitchen.
Individual servings: These mini pies are perfect for portion control and are ideal for parties or gatherings where everyone loves a personal-sized treat.
Deliciously creamy: The banana pudding filling, combined with the fluffy whipped cream, is a match made in dessert heaven. Each bite is smooth, sweet, and full of banana flavor.
Customizable: You can play around with the toppings or crust if you like! Swap in vanilla wafer cookies for the crust, or drizzle with chocolate syrup for an extra decadent treat.

Tips for Perfect Mini Banana Cream Pies

Chill the crusts well: For the best results, make sure your graham cracker crusts are well-chilled before adding the pudding. This ensures they hold together when you bite into them.
Use ripe bananas: Make sure your bananas are ripe but not overripe. Ripe bananas are sweet and soft, adding the perfect flavor and texture to your pies.
Whip the cream to stiff peaks: When making whipped cream, be sure to whip it until it forms stiff peaks. This helps the cream hold its shape when topped on the pies.

Final Thoughts

These No-Bake Mini Banana Cream Pies are the ideal dessert for anyone who loves creamy, fruity treats without the hassle of baking. With their smooth, luscious filling, crunchy graham cracker crust, and light whipped cream topping, they’re a perfect addition to any occasion.

Whether you’re treating yourself after a busy day or impressing guests at a gathering, these mini pies will be a crowd-pleaser. So, what are you waiting for? Gather your ingredients and make these delightful mini pies today!

Happy baking (or no-baking, in this case)!

No-Bake Mini Banana Cream Pies

Author: lina
Total Time: 20 minutes (plus chilling time)
Yield: 12 mini pies 1x

Print Recipe

Description

A delicious, no-bake treat that’s perfect for any occasion! These mini banana cream pies feature a crispy graham cracker crust, a creamy banana pudding filling, and a fluffy whipped cream topping. They’re quick to make, easy to serve, and sure to impress!

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Whipped cream, for topping
Honey, for drizzling

Instructions

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the banana pudding mixture.
Spoon the banana pudding into the chilled pie crusts.
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with banana slices and a drizzle of honey.

Notes

Make sure the graham cracker crusts are chilled well before adding the pudding to ensure they hold their shape.
Use ripe but not overripe bananas for the best flavor and texture.
Whip the heavy cream until stiff peaks form for the best whipped topping consistency.
These pies can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes