No-Bake Mini Banana Cream Pies
Make delicious no-bake mini banana cream pies in just 30 minutes. Creamy banana filling, buttery crust, and whipped cream garnish—perfect for parties and effortless desserts.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the Banana Cream 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
For Assembly & Topping
- 2 ripe bananas sliced
- Whipped cream homemade or store-bought
- Honey for drizzling (optional)
Instructions
Make the Crust
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until fully combined.
- Press firmly into the bottom and sides of a muffin tin (use liners or silicone cups for easy release).
- Chill for 1 hour to set.
Prepare the Pudding Filling
- Whisk banana pudding mix with cold milk until thick.
- Refrigerate for 5 minutes.
Make the Whipped Cream
- In a separate bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Combine Filling
- Fold half of the whipped cream into the pudding to create a smooth, mousse-like banana filling.
Assemble
- Place banana slices inside each chilled crust.
- Spoon banana cream filling on top.
- Finish with a dollop of the remaining whipped cream.
- Garnish with banana slices and a drizzle of honey, if desired.
Chill & Serve
- Refrigerate the assembled mini pies for at least 1 hour before serving.
Notes
Use silicone muffin liners for easy unmolding.
Toss banana slices in lemon juice to prevent browning.
Chill 2+ hours for an even firmer, cleaner slice.
Gluten-free graham crackers work perfectly.
Make it vegan with dairy-free pudding, plant milk, and coconut whipped cream.