These No-Bake Mini Banana Cream Pies are the ultimate dessert for anyone who craves a creamy, indulgent treat without having to turn on the oven. With a buttery graham cracker crust, velvety banana cream filling, and fresh banana slices, these little pies are a perfect way to satisfy your sweet tooth. Plus, they come together in just 15 minutes of prep time, making them ideal for any occasion.
Why You’ll Love This Recipe
I love how simple and delicious these mini banana cream pies are! They combine a rich, smooth banana pudding filling with fresh banana slices, all resting on a crisp graham cracker crust. The best part? No baking required! These pies come together with minimal effort, so you can enjoy a sweet, satisfying dessert in no time. Plus, the addition of homemade whipped cream and a drizzle of honey makes them feel extra special.
Ingredients
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Crust: In a medium bowl, I combine the graham cracker crumbs, melted butter, and sugar. I stir until the mixture is well combined and the crumbs are evenly coated.
Form the Crust: I spoon the graham cracker mixture into the bottom of mini pie dishes or tart pans, pressing down gently to form a firm, even crust.
Make the Pudding: In a separate bowl, I whisk together the instant banana cream pudding mix and cold milk. I stir for about 2 minutes until the pudding thickens. Once it’s set, I put it aside.
Whip the Cream: In a medium bowl, I beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating fluffy whipped cream.
Assemble the Pies: I layer the sliced bananas over the graham cracker crust, then spoon the banana cream pudding over the bananas, spreading it evenly.
Top with Whipped Cream: I spoon the freshly whipped cream on top of the pudding layer.
Chill: I refrigerate the mini pies for at least 2 hours or until ready to serve. This allows everything to set perfectly.
Serve: Before serving, I drizzle a little honey over the pies for an extra touch of sweetness. Then, I enjoy my creamy, dreamy mini banana pies!
Servings and Timing
Servings: 6 mini pies
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes (including chilling)
Variations
Chocolate Banana Cream Pies: I can easily add a layer of chocolate ganache on top of the graham cracker crust for a chocolatey twist.
Coconut Banana Cream Pies: If I want a tropical flavor, I can sprinkle some toasted coconut over the whipped cream or mix it into the pudding.
Lighter Version: I can use a low-fat version of the banana cream pudding mix, non-fat milk, and whipped topping for a lighter treat.
Storage/Reheating
To store these mini banana cream pies, I keep them in the refrigerator in an airtight container. They will stay fresh for up to 2 days. However, I recommend serving them soon after they’ve been chilled for the best texture and flavor. I don’t suggest freezing these pies, as the bananas and whipped cream can become soggy once thawed.
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FAQs
Can I use a store-bought graham cracker crust instead?
Yes, I can substitute a store-bought graham cracker crust for the homemade one if I’m short on time. Just make sure to follow the same assembly instructions.
How long do these pies need to chill?
I typically chill the pies for at least 2 hours, but they can sit in the fridge for longer if needed. Just make sure the filling is set before serving.
Can I use a different flavor of pudding?
While banana pudding is classic for this recipe, I could swap in vanilla, chocolate, or even butterscotch pudding if I prefer.
How do I prevent the bananas from browning?
To keep the bananas from browning, I can lightly drizzle them with lemon juice before layering them in the pies. The acidity helps preserve their freshness.
Can I make these ahead of time?
Yes, these mini pies are perfect for making ahead of time! I can prepare them the day before and let them chill overnight, making them ideal for parties or gatherings.
Conclusion
These No-Bake Mini Banana Cream Pies are a perfect dessert for any occasion. They come together with minimal effort, require no baking, and are packed with irresistible banana flavor. With a buttery graham cracker crust, creamy banana pudding, fresh banana slices, and fluffy whipped cream, they’re sure to become a favorite in my recipe collection. I love how versatile they are, and how easily I can customize them to suit my tastes. Whether for a weeknight treat or a special celebration, these mini pies are always a hit!
📖 Recipe:
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No-Bake Mini Banana Cream Pies
- Total Time: 2 hours 15 minutes (including chilling)
- Yield: 6 mini pies
- Diet: Vegetarian
Description
These No-Bake Mini Banana Cream Pies are a creamy and indulgent dessert made with a buttery graham cracker crust, rich banana cream filling, and fresh banana slices. Perfect for any occasion, these pies come together in just 15 minutes of prep time and require no baking. Topped with homemade whipped cream and a drizzle of honey, these mini banana cream pies are a sweet treat that will satisfy your cravings without the oven!
Ingredients
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
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well mixed and the crumbs are evenly coated.
- Form the Crust: Spoon the mixture into mini pie dishes or tart pans. Press down gently to form an even crust.
- Make the Pudding: In a separate bowl, whisk the instant banana cream pudding mix and cold milk. Stir for 2 minutes until the pudding thickens. Set aside.
- Whip the Cream: In a medium bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Pies: Layer sliced bananas over the graham cracker crust. Spoon banana pudding over the bananas, spreading it evenly.
- Top with Whipped Cream: Spoon whipped cream over the pudding layer.
- Chill: Refrigerate the pies for at least 2 hours to allow the filling to set.
- Serve: Drizzle honey over the pies before serving for an extra touch of sweetness.
Notes
For a chocolate twist, you can add a layer of chocolate ganache on top of the graham cracker crust.
For a tropical flair, sprinkle toasted coconut over the whipped cream or mix it into the pudding.
To reduce calories, substitute low-fat pudding mix and non-fat milk.
To prevent the bananas from browning, drizzle lemon juice over the slices before layering them.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 6 mini pies
- Calories: 350 kcal per serving
