Looking for a quick, crowd-pleasing dessert that doesn’t require an oven? These No-Bake Mini Banana Cream Pies are creamy, sweet, and perfectly portioned—ideal for summer days, family get-togethers, or anytime you need a simple treat. With layers of banana pudding, whipped cream, and a buttery graham cracker crust, every bite is a cool and dreamy delight.
🍌 Why You’ll Love This Recipe
This no-bake dessert captures all the nostalgic charm of traditional banana cream pie—just in mini, no-fuss form. It’s the ultimate make-ahead dessert, and thanks to a handful of pantry-friendly ingredients, it comes together in under 30 minutes (plus chilling time). Whether you’re hosting guests or simply treating yourself, these mini pies are guaranteed to impress.
🛒 Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the 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
- 2 ripe bananas, sliced
For topping:
- Whipped cream
- Honey, for drizzling
👩🍳 Instructions
- Make the Crust
In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. - Form the Mini Crusts
Divide the crust mixture evenly into a muffin tin. Press firmly into the bottoms and up the sides to form little pie shells. Chill in the fridge for at least 1 hour to set. - Prepare the Pudding
In a large bowl, whisk the banana cream pudding mix with cold milk until smooth and thickened. Refrigerate for 5–10 minutes. - Make Whipped Cream
In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. - Assemble the Filling
Gently fold half of the whipped cream into the banana pudding for a light, creamy texture. - Fill the Pies
Spoon the banana pudding mixture into the chilled pie crusts. Top each mini pie with the remaining whipped cream. - Garnish and Serve
Add banana slices on top and drizzle with honey. Serve chilled!
💡 Tips for Success
- Press firmly: Use the bottom of a glass or measuring cup to pack the crust tightly into each muffin cup.
- Keep bananas fresh: Slice bananas just before serving to avoid browning.
- Pipe it pretty: Use a piping bag for a neat whipped cream swirl on top.
🔁 Variations and Substitutions
- Gluten-free: Use gluten-free graham crackers.
- Dairy-free/Vegan: Substitute plant-based milk, dairy-free pudding, coconut whipped cream, and vegan butter.
- Different flavors: Try vanilla, coconut, or chocolate pudding instead of banana for a fun twist.
❓ FAQs
Can I make these ahead of time?
Yes! Assemble up to 24 hours in advance. Wait to add banana slices and honey until just before serving for best results.
What if I don’t have a muffin tin?
Use mini ramekins, silicone molds, or even small paper cups for easy removal and serving.
Can I freeze them?
Freezing is not recommended, as the pudding and banana slices may change texture after thawing.
🍓 Serving Suggestions
- Top with fresh berries or toasted coconut for extra flair.
- Serve alongside a scoop of vanilla bean ice cream for the ultimate summer dessert.
- Pair with coffee or iced tea for a relaxing afternoon treat.
🧊 Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not ideal, as bananas and pudding don’t freeze well.
Final Thoughts
These No-Bake Mini Banana Cream Pies are creamy, dreamy, and perfect for any occasion. Whether you’re serving them at a party or enjoying one solo, they’re sure to leave everyone smiling. Try them today and don’t forget to share your version with us!