These No-Bake Mini Banana Cream Pies are a quick, easy, and delightful dessert that combines a buttery graham cracker crust with layers of creamy banana pudding, fresh bananas, and fluffy whipped cream. Perfect for summer gatherings or anytime you’re craving something sweet and refreshing, these mini pies are sure to impress without requiring any baking!
Prep Time
- 15 minutes
Chill Time
- 2–4 hours
Total Time
- 2½–4½ hours
Servings
- 6 mini pies
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the Filling:
- 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
For Topping:
- Whipped cream (store-bought or homemade)
- Drizzle of honey (optional, for added sweetness)
Instructions
Step 1: Prepare the Graham Cracker Crust
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Divide the mixture evenly among 6 small jars, ramekins, or muffin liners (about 2–3 tablespoons per serving). Press the crumbs firmly into the bottom to form an even crust.
- Place the crusts in the refrigerator while you prepare the filling.
Step 2: Make the Banana Pudding Layer
- In a large mixing bowl, whisk together the instant banana cream pudding mix and cold milk for 2–3 minutes, or until thickened. Let it sit for 5 minutes to set further.
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or whisk until stiff peaks form.
- Gently fold half of the whipped cream into the banana pudding to lighten it, then fold in the remaining whipped cream until fully combined.
Step 3: Assemble the Mini Pies
- Spoon a layer of the banana pudding mixture over the chilled crusts, filling each jar about halfway.
- Add a layer of sliced bananas on top of the pudding.
- Top with another layer of banana pudding, leaving some space at the top for whipped cream.
Step 4: Chill the Pies
- Cover the assembled mini pies with plastic wrap or lids and refrigerate for at least 2–4 hours , or until set and chilled.
Step 5: Add the Final Touches
- Before serving, top each mini pie with a dollop of whipped cream.
- Drizzle a little honey over the whipped cream for added sweetness, if desired.
- Garnish with additional banana slices or crushed graham crackers for extra flair.
Pro Tips
- Banana Browning: To prevent bananas from browning, toss them lightly in lemon juice before layering.
- Customize Sizes: Use larger jars or a single 9×9-inch dish if you prefer one big pie instead of individual servings.
- Make Ahead: These mini pies can be made up to a day in advance and stored in the fridge. Add the final toppings just before serving.
Nutrition Facts (Per Mini Pie, based on 6 servings)
- Calories: 320
- Protein: 4g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 1g
- Sugar: 25g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These No-Bake Mini Banana Cream Pies are a no-fuss dessert that’s creamy, fruity, and utterly satisfying. With their buttery crust, luscious banana filling, and light whipped cream topping, they’re a perfect balance of flavors and textures. Best of all, they require no oven and can be made in individual portions for a fun and portable treat.
Ready to whip up these adorable and delicious mini pies? Grab your ingredients and enjoy a bite-sized taste of banana cream heaven—they’re as easy to make as they are irresistible!
