Craving something creamy, dreamy, and delicious that doesn’t require turning on the oven? These No-Bake Mini Banana Cream Pies are the ultimate bite-sized dessert—perfect for parties, potlucks, or a sweet treat after dinner. With a buttery graham cracker crust, fresh banana slices, and a fluffy vanilla pudding cream, each pie is a cool and creamy indulgence that melts in your mouth.
If you’re looking for easy no-bake dessert recipes, crowd-pleasing party food, or fun summer sweets, this banana cream pie recipe checks all the boxes. It’s a fast, fuss-free favorite that brings classic banana flavor in a mini, mess-free form.
Why You’ll Love This Recipe
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No oven required—ideal for warm-weather days
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Fun-sized and perfect for serving a crowd
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Creamy, fruity, and full of classic banana flavor
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Simple ingredients and fast prep
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Kid-friendly and totally customizable
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Great make-ahead dessert for parties or holidays
Ingredient Breakdown
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Graham Cracker Crumbs: Form the sweet, crunchy base that pairs perfectly with creamy fillings.
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Granulated Sugar: Adds sweetness and helps bind the crust.
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Unsalted Butter: Holds the crust together and adds rich flavor.
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Instant Vanilla Pudding Mix: Makes the creamy filling fast and foolproof.
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Whole Milk: Thickens the pudding and keeps it velvety smooth.
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Vanilla Extract: Adds depth and enhances the banana flavor.
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Ripe Bananas: Provide fresh flavor and natural sweetness.
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Heavy Cream + Powdered Sugar: Whipped together to create an airy, luscious topping.
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Optional Garnishes: Whipped cream, banana slices, chocolate shavings, crushed nuts, or cinnamon.
Step-by-Step Instructions
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Make the Mini Crusts
In a bowl, mix graham cracker crumbs, sugar, and a pinch of salt. Stir in melted butter until the texture resembles damp sand.
Press about 1 tablespoon of mixture into each mini muffin cup or tart mold. Refrigerate for 15 minutes to set. -
Whisk the Pudding Filling
In a separate bowl, whisk the vanilla pudding mix with cold milk for about 2 minutes until it thickens. Stir in vanilla extract and let sit for 2 more minutes. -
Whip the Cream
Using a hand mixer, beat heavy cream with powdered sugar until stiff peaks form. This creates a thick, stable whipped cream. -
Make the Banana Cream
Gently fold the whipped cream into the pudding mixture. Be careful not to overmix—you want a light, airy filling. -
Assemble the Mini Pies
Place a banana slice or two at the bottom of each chilled crust. Spoon the banana cream mixture over the banana layer, smoothing the tops. -
Chill to Set
Cover and refrigerate for at least 2 hours until firm and chilled through. -
Garnish and Serve
Just before serving, top each pie with a swirl of whipped cream, a fresh banana slice, and optional garnishes like shaved chocolate or a sprinkle of cinnamon.
Pro Tips
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Use ripe bananas for the best flavor and texture.
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Don’t skip chilling the crust—it helps it hold its shape.
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Use instant pudding (not cook-and-serve) for best no-bake results.
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Chill your mixing bowl and beaters before whipping the cream.
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Assemble shortly before serving to keep bananas from browning.
Ingredient Swaps or Variations
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Swap vanilla pudding with banana or coconut flavor for a twist.
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Use Nilla Wafers or crushed Oreos for the crust instead of graham crackers.
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Add a layer of caramel or chocolate ganache under the banana slices.
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Make it gluten-free by using certified gluten-free graham crackers.
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Top with toasted coconut or crushed toffee for extra texture.
Serving Suggestions
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Serve with a drizzle of chocolate or caramel sauce for extra indulgence.
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Add to a dessert platter with mini cheesecakes or fruit tarts.
Make Ahead + Storage Tips
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Make ahead: Assemble up to 1 day in advance and keep refrigerated.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Note: Bananas may brown over time—add fresh slices just before serving.
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Freezing not recommended as the texture may become soggy when thawed.
Frequently Asked Questions (FAQ)
Can I use homemade pudding instead of instant?
Yes, but let it cool completely before folding in the whipped cream.
How do I prevent the bananas from turning brown?
Add them just before serving, or lightly coat with lemon juice to slow browning.
Can I make this in a full-sized pie crust instead of mini pies?
Absolutely. Just press the crust into a 9-inch pie pan and follow the same steps.
Can I use store-bought whipped topping instead of homemade whipped cream?
Yes, Cool Whip or any whipped topping works well for a faster version.
Do these need to be refrigerated?
Yes, keep them chilled until ready to serve for best texture and food safety.