Creamy, dreamy, and adorably portioned, No Bake Mini Banana Cream Pies are a sunshine-filled treat you can whip up without turning on the oven. These charming little desserts layer a golden graham cracker crust with smooth banana pudding, a swirl of whipped cream, and a slice of fresh banana on top—perfect for parties, picnics, or simply indulging in something sweet on a whim.

The beauty of these mini pies lies in their simplicity and nostalgic flavor. Every bite delivers the soft hug of banana pudding with a crunch of buttery crust. No baking means they’re summer-approved and fuss-free, yet they look impressive enough to serve at any gathering.

Ingredients for this No Bake Mini Banana Cream Pies

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
1 package (3.4 oz) instant banana pudding mix
1¾ cups cold milk
½ cup heavy cream (for extra richness in the pudding)
1 cup whipped cream or whipped topping
2 ripe bananas, sliced
Optional: chocolate shavings or mini chocolate chips for garnish

Step 1: Prepare the Crust

In a bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Spoon the mixture into a muffin tin lined with cupcake liners or silicone molds. Press firmly to form mini crusts. Chill in the refrigerator for at least 30 minutes.

Step 2: Mix the Pudding

In a medium bowl, whisk together the instant banana pudding mix, cold milk, and heavy cream until thickened—about 2 minutes. Let it set for an additional 5 minutes in the fridge to firm up slightly.

Step 3: Assemble the Pies

Once the crusts have set, pipe or spoon the banana pudding mixture into each crust. Tap lightly to remove air bubbles and smooth the tops.

Step 4: Add the Toppings

Top each pie with a generous swirl of whipped cream. Add a fresh banana slice and a sprinkle of chocolate shavings or chips for a lovely finish.

Step 5: Chill and Serve

Refrigerate the assembled pies for at least 1 hour before serving. This helps them hold their shape and enhances the flavor. Serve chilled and enjoy the creamy, crunchy bliss.

Frequently Asked Questions

How far ahead can I make these mini banana cream pies?

You can prepare the crusts and pudding filling a day in advance. Assemble and top with banana slices the day you plan to serve them.

Can I use store-bought pudding?

Yes, pre-made banana pudding works fine if you’re in a pinch. Just ensure it’s thick enough to hold its shape.

What if I don’t have graham crackers?

You can substitute crushed vanilla wafers, digestive biscuits, or shortbread cookies.

How do I keep bananas from browning?

Brush banana slices with lemon juice or a light sugar syrup just before topping to slow oxidation.

Can I make this recipe dairy-free?

Yes! Use plant-based butter, dairy-free pudding mix, and coconut whipped topping.

Can I double the recipe?

Absolutely. Just use two muffin tins or make larger portions in ramekins or mini tart pans.

No Bake Mini Banana Cream Pies

Author: Nora Sinclair
Total Time: 1 hour 20 minutes
Yield: 12 mini pies

Print Recipe

Description

Treat yourself to No Bake Mini Banana Cream Pies—the ultimate quick dessert that blends creamy banana pudding, buttery graham cracker crust, and fresh banana slices into irresistible bite-sized perfection. These mini pies are ideal for casual brunches, party platters, or whenever you want a cool, sweet treat without turning on the oven. Perfect for anyone searching for quick breakfast ideas, healthy snack options, or easy dessert recipes that wow without the work. The velvety banana flavor, combined with a light whipped topping, makes this one of those food ideas you’ll come back to again and again.

Ingredients

1½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

1 package (3.4 oz) instant banana pudding mix

1¾ cups cold milk

½ cup heavy cream

1 cup whipped cream or whipped topping

2 ripe bananas, sliced

Optional: chocolate shavings or mini chocolate chips for garnish

Instructions

Combine graham cracker crumbs and sugar. Mix in melted butter until evenly moistened.
Press mixture into lined muffin tins to form crusts. Chill for 30 minutes.
Whisk pudding mix, milk, and heavy cream until thick. Refrigerate for 5 minutes.
Spoon or pipe pudding into crusts. Smooth tops gently.
Top each with whipped cream, banana slices, and optional chocolate.
Refrigerate at least 1 hour before serving.

Prep Time: 20 minutes
Chill Time: 1 hour
Category: Dessert