No-Bake Mini Banana Cream Pies Recipe
These No-Bake Mini Banana Cream Pies are the ultimate bite-sized dessert—smooth, creamy vanilla pudding meets fresh banana slices and a crunchy graham cracker crust, all crowned with fluffy whipped cream. Each mini pie bursts with tropical sweetness and rich texture, making them perfect for impressing guests or treating yourself without the hassle of baking. Cool, decadent, and irresistibly creamy, this easy recipe is a must-try for any banana dessert lover.
Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers or digestive biscuits
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 1 package 3.4 oz instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 ripe bananas sliced
For the Topping:
- Whipped cream homemade or store-bought
- Crushed graham crackers optional
- Banana slices for garnish
Instructions
Prepare the Crust
- In a mixing bowl, stir together crushed graham crackers and granulated sugar.
- Pour in the melted butter and mix until the texture resembles wet sand.
- Divide the mixture evenly into 6 mini tart pans or ramekins.
- Press firmly into the bottom and up the sides. Chill in the fridge for at least 30 minutes to firm up.
Make the Filling
- In a bowl, whisk the vanilla pudding mix and cold milk until smooth and thickened (about 2–3 minutes). Set aside.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold half of the whipped cream into the pudding mixture to create a light and creamy filling.
Assemble the Mini Pies
- Add a layer of banana slices over the chilled crust.
- Spoon or pipe the creamy pudding mixture over the bananas, smoothing the tops.
- Refrigerate the pies for at least 2 hours (or overnight) to set.
Garnish and Serve
- Top each mini pie with whipped cream, a sprinkle of crushed graham cracker, and a slice of banana.
- Serve chilled and enjoy!