Dessert

No-Bake Mini Banana Cream Pies Recipe

ByMatteo Rossi October 18, 2025October 18, 2025

Introduction

These No-Bake Mini Banana Cream Pies are a delightful and easy dessert perfect for any occasion. With a creamy banana filling and a crunchy graham cracker crust, they offer a perfect balance of textures without turning on the oven.

The image shows a close-up of a mini pie with three visible layers. The bottom layer is a crumbly, golden-brown crust that looks crunchy. Above the crust, there is a smooth, creamy yellow filling that appears soft and thick. On top, thick white whipped cream is decorated with soft peaks, and a slice of banana with light yellow color and small brown spots sits on the whipped cream. The pie is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use ripe but firm bananas to prevent them from becoming mushy in the pies.
For a nutty twist, sprinkle chopped toasted pecans or walnuts on top before serving.
Substitute vanilla pudding mix for a different flavor variation.
Make the crust gluten-free by using gluten-free graham cracker crumbs.
If you prefer a less sweet dessert, reduce the sugar in the crust mixture.

Storage

Store mini banana cream pies covered in the refrigerator for up to 2 days. Because they contain fresh bananas and whipped cream, they are best enjoyed fresh. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The image shows a close-up of a creamy dessert in a small tart form with three distinct layers. The base layer is a crumbly golden crust that forms the bottom and sides. The middle layer is a thick, smooth, pale yellow cream filling. On top, there is a fluffy white whipped cream layer that is swirled with soft peaks. A thin round slice of banana rests atop the whipped cream, slightly glossy with a small drop of syrup that catches the light. The dessert sits on a white marbled surface, and the background is softly blurred with more of the same tarts visible but out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, these mini pies can be prepared and chilled up to a day in advance. Just keep them covered in the refrigerator to maintain freshness.

Can I substitute fresh bananas with another fruit?

Absolutely! Strawberries, blueberries, or sliced peaches work well and can add a different flavor profile if you want to mix things up.

Matteo Rossi