Go Back
–+ servings
Mini banana cream pies topped with whipped cream and banana slices
Print Recipe
No ratings yet

No-Bake Mini Banana Cream Pies

Delightful mini pies filled with creamy banana goodness and a crumbly graham cracker crust, perfect for any occasion!
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, No-Bake
Servings: 12 servings
Calories: 215kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Ingredients

Crust Ingredients

  • 1.5 cups Graham cracker crumbs
  • 0.5 cup Melted butter
  • 0.25 cup Sugar

Filling Ingredients

  • 1 package Instant banana cream pudding mix (3.4 oz)
  • 2 cups Cold milk
  • 1 cup Heavy cream
  • 2 tablespoons Powdered sugar
  • 1 teaspoon Vanilla extract

Toppings

  • 2 pieces Ripe bananas, sliced
  • Whipped cream, for topping
  • Honey, for drizzling

Instructions

  • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  • Press mixture into muffin tin cavities to form mini crusts. Chill for at least 1 hour.
  • In a separate bowl, whisk together banana cream pudding mix and cold milk until thick. Chill for 5 minutes.
  • Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  • Fold half of the whipped cream into the pudding mixture.
  • Spoon the banana pudding into chilled mini crusts.
  • Top each with a dollop of the remaining whipped cream.
  • Garnish with sliced bananas and drizzle with honey. Serve chilled!

Notes

For a firmer crust, bake at 350°F for 5–7 minutes, then cool before filling. Add bananas just before serving to prevent browning. Store leftovers chilled for up to 3 days.

Nutrition

Calories: 215kcal | Fat: 13g