This is one of my favorite desserts to make when I want something creamy, sweet, and refreshing without turning on the oven. These mini banana cream pies have a buttery graham cracker crust and a smooth, banana-flavored filling that sets beautifully in the fridge. They look adorable, taste amazing, and come together in no time.
Why You’ll Love This Recipe
I love this recipe because it’s simple, quick, and always a crowd-pleaser. The no-bake crust gives me a perfect base with minimal effort, and the banana cream filling tastes rich and indulgent without being too heavy. Since they’re made in mini portions, I can easily serve them at parties or keep a few in the fridge for when I crave something sweet.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened and crumbly.
Press about 2 tablespoons of the crumb mixture into the bottom of each mini tart pan or lined muffin cup, pressing firmly to form a crust. Chill for 1 hour to set.
In a separate bowl, whisk together the instant banana cream pudding mix and cold milk until thickened, about 2 minutes. Place it in the fridge for 5 minutes to chill further.
In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold half of the whipped cream into the chilled banana pudding until smooth.
Spoon the banana pudding mixture evenly into the prepared crusts.
Top each mini pie with the remaining whipped cream, a few banana slices, and a drizzle of honey if desired.
Refrigerate the pies for at least 2 hours before serving so they can fully set.
Servings And Timing
This recipe makes about 12 mini pies.
Prep time: 20 minutes
Chill time: 1–2 hours
Total time: 1 hour 20 minutes (depending on chilling)
Variations
I sometimes use vanilla or chocolate pudding instead of banana pudding for a fun flavor twist.
When I want extra banana flavor, I place thin banana slices on the crust before adding the filling.
I occasionally swap the graham cracker crumbs for vanilla-wafer crumbs for a softer, sweeter crust.
For a richer taste, I mix a spoonful of cream cheese into the pudding filling.
Topping them with chopped nuts or toasted coconut adds a nice crunch and extra flavor.
Storage/Reheating
I keep these mini banana cream pies covered in the refrigerator for up to 3 days. They’re best eaten cold, straight from the fridge. If I want to freeze them, I wrap each pie in plastic wrap and freeze for up to 1 month. When I’m ready to enjoy them, I thaw them in the fridge overnight. No reheating is needed since this is a chilled dessert.
FAQs
Can I make these pies ahead of time?
Yes, I often prepare them the night before serving. They hold their shape well and taste even better after chilling overnight.
How can I keep the banana slices from browning?
I like to brush the banana slices lightly with lemon juice to keep them fresh and prevent browning.
Can I use a store-bought crust?
Absolutely. Mini pre-made graham cracker crusts save time and work perfectly for this recipe.
Can I make these pies gluten-free?
Yes, I just substitute gluten-free graham cracker crumbs for the regular ones.
Can I make this dessert dairy-free?
Yes, I replace the milk and cream with plant-based alternatives and use a dairy-free pudding mix.
Conclusion
I love how these No-Bake Mini Banana Cream Pies deliver classic banana-cream flavor in bite-sized form. They’re easy, elegant, and perfect for any occasion. Whether I’m hosting guests or just treating myself, these little pies always bring a touch of sweetness and comfort to my day.
No-Bake Mini Banana Cream Pies are bite-sized treats with a buttery graham cracker crust, creamy banana-flavored filling, and fluffy whipped topping—perfect for a quick and refreshing dessert without turning on the oven.
