Go Back
No-Bake Mini Banana Cream Pies – Easy Party Dessert
Emily

No-Bake Mini Banana Cream Pies

These No-Bake Mini Banana Cream Pies feature a buttery graham cracker crust, creamy banana filling, and a fluffy whipped cream topping — the perfect quick dessert for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 1 package (3.4 oz) instant banana cream pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 ripe bananas, sliced
  • whipped cream, for topping
  • honey, for drizzling

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Hand mixer or stand mixer
  • spoon or piping bag
  • refrigerator

Method
 

  1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  2. Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
  3. In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
  4. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  5. Fold half of the whipped cream into the banana pudding mixture until smooth and combined.
  6. Spoon the banana pudding into the chilled pie crusts.
  7. Top each mini pie with a dollop of the remaining whipped cream.
  8. Garnish with banana slices and a drizzle of honey. Serve chilled.

Notes

Make ahead and chill until ready to serve. For a lighter version, substitute half of the heavy cream with whipped topping. Garnish just before serving to prevent banana slices from browning.