No-Bake Mini Banana Cream Pies Recipe

Introduction

No-Bake Mini Banana Cream Pies are a delightful and easy dessert perfect for any occasion. These individual pies feature a crisp graham cracker crust, creamy banana pudding mousse, and fresh banana slices topped with whipped cream. You’ll love how simple and fresh they taste without turning on the oven.

Ingredients

• 1½ cups graham cracker crumbs
• ½ cup melted butter
• ¼ 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 (optional)

Instructions

1. Step 1: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
2. Step 2: Press the crumb mixture firmly into the bottom and sides of a muffin tin to form mini crusts. Chill in the fridge for at least 1 hour to set.
3. Step 3: In a large bowl, whisk the banana pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
4. Step 4: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Step 5: Fold half of the whipped cream into the pudding mixture to create a mousse-like texture.
6. Step 6: Add banana slices to the crusts, then spoon the pudding mixture on top.
7. Step 7: Top each mini pie with a dollop of the remaining whipped cream.
8. Step 8: Garnish with extra banana slices and a drizzle of honey if desired.
9. Step 9: Chill the pies for at least 1 hour before serving.

Tips & Variations

• Use fresh, ripe bananas for the best natural sweetness and flavor.
• For a crunchier crust, add a pinch of cinnamon to the graham cracker mixture.
• Try substituting honey with maple syrup or caramel sauce for a different drizzle option.
• You can prepare these pies a day in advance; just keep them covered and refrigerated.

Storage

Store the mini banana cream pies covered in the refrigerator for up to 2 days. Avoid leaving them at room temperature to keep the filling fresh. When ready to serve, you can let them sit out for 10 minutes to soften slightly. No reheating is needed since they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular banana pudding instead of instant mix?

Instant banana pudding mix is recommended for the best texture and quick setting. Using regular pudding may affect the firmness of the filling.

How can I prevent the bananas from browning?

Adding banana slices just before assembling the pies helps keep them fresh. You can also toss the bananas lightly with lemon juice to slow browning if preparing in advance.

No-Bake Mini Banana Cream Pies Recipe

Print Recipe

★★★★★

4.4 from 454 reviews

These No-Bake Mini Banana Cream Pies are delightful individual-sized desserts featuring a graham cracker crust, creamy banana pudding mousse, fresh banana slices, and whipped cream topping. Easy to prepare without baking, they’re perfect for a quick and delicious treat or party dessert.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1½ cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup sugar

Pudding 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

Assembly and Topping

• 2 ripe bananas, sliced
• Whipped cream, for topping
• Honey, for drizzling (optional)

Instructions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until all ingredients are well combined and the mixture resembles wet sand.
2. Form the mini crusts: Firmly press the crumb mixture into the bottom and up the sides of a muffin tin, creating individual mini pie shells. Place the tin in the refrigerator and chill for at least 1 hour to allow the crusts to set and become firm.
3. Make the banana pudding: In a large bowl, whisk together the instant banana cream pudding mix and cold milk until the pudding thickens, which usually takes a few minutes. Then refrigerate for 5 minutes to allow it to fully set and chill.
4. Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a thick and airy whipped cream.
5. Combine pudding and whipped cream: Gently fold half of the whipped cream into the banana pudding mixture until smooth and mousse-like in texture, enhancing the lightness of the filling.
6. Assemble the pies: Place sliced banana pieces at the bottom of each chilled graham cracker crust. Spoon the banana cream mousse on top carefully, filling each mini crust.
7. Add whipped cream topping: Top each mini pie with a dollop of the remaining whipped cream to add richness and texture contrast.
8. Garnish and drizzle: Garnish with additional banana slices and drizzle honey on top if desired for extra sweetness and presentation appeal.
9. Final chill: Return the assembled pies to the refrigerator and chill for at least 1 hour before serving to ensure the pies are set and flavors meld perfectly.

Notes

• You can use a silicone muffin tin for easier removal of the mini pies.
• For best texture, bananas should be ripe but firm to prevent them from becoming mushy.
• Honey drizzle is optional and adds a natural sweetness and glossy finish.
• Use cold milk to ensure the pudding sets quickly and properly.
• If desired, substitute heavy cream with a non-dairy whipping cream for a dairy-free variation, though texture may vary.

Keywords: No-bake, Banana Cream Pie, Mini Pies, Easy Dessert, Graham Cracker Crust, Banana Pudding, Whipped Cream