No-Bake Mini Banana Cream Pies: Your New Favorite Dessert Shortcut
Author: Jason Griffith
There are desserts you plan for, and then there are desserts you crave and need, like, five minutes ago. These No-Bake Mini Banana Cream Pies fall squarely into the latter category. They deliver all the creamy, nostalgic comfort of a classic banana cream pie—golden graham crust, smooth vanilla-banana filling, and a cloud of whipped cream—but without ever having to turn on your oven.
This recipe is built for speed and simplicity. We’re talking 15 minutes of prep time before they chill and set, making them the ultimate easy-win dessert for busy weeknights, last-minute gatherings, or just that sudden, undeniable sweet tooth.
Why I Love This Recipe
This isn’t just a recipe; it’s a brilliant shortcut. The individual size is perfect—no messy slicing, portion control is built-in (if you can stop at one, that is), and they look utterly charming on a dessert platter.
- No Oven Required: The “no-bake” part is a lifesaver, especially during the summer heat or when the oven is tied up with dinner.
- Simple Ingredients: We’re relying on pantry staples and an instant pudding mix for that perfect, smooth texture. Seriously, the hardest part is waiting for them to set in the fridge.
- Built-in Portion Control: Serving mini pies makes entertaining a breeze. Everyone gets their own perfect little bite of creamy heaven.
- Ultimate Comfort Food: Banana cream pie is a classic for a reason. This recipe captures all that warm, nostalgic flavor in a cool, simple format.
Need another ridiculously easy dessert? You have to try these The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)!
🛒 Ingredients
The magic here is how simple the ingredient list is. You likely have most of these on hand already!
| Ingredient | Quantity | Notes |
| Graham Cracker Crumbs | 121 cups | Use pre-made or crush your own. |
| Unsalted Butter, melted | 6 tablespoons | Salted butter is fine; just omit the pinch of salt. |
| Heavy Cream (cold) | 1 cup | Essential for the light, fluffy filling. |
| Powdered Sugar | 1 tablespoon | For sweetening the whipped cream. |
| Instant Banana Pudding Mix | 1 (3.4-ounce) box | Make sure it’s instant! |
| Cold Milk | 121 cups | Use whole milk for the creamiest result. |
| Bananas, sliced | 2 | Look for ripe but still firm bananas. |
| Whipped Cream | For topping | Use canned, frozen, or extra homemade. |
| Chocolate shavings or banana slices | For garnish | Optional, but highly recommended for looks. |
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Swaps and Notes
- Pudding Flavor: Not a banana fan? Swap the instant banana pudding for vanilla, cheesecake, or even chocolate pudding mix.
- Crust: You can use vanilla wafers, crushed Oreos (especially chocolate!), or even shortbread cookies instead of graham crackers. Adjust the butter as needed to ensure the crumbs are moist enough to hold together.
- Milk: For an extra-rich pie, swap a portion of the milk with half-and-half or heavy cream.
- Sweetener: If you want a less sweet pie, you can slightly reduce the amount of powdered sugar in the whipped cream, or use vanilla sugar.
👩🍳 Step-by-Step Instructions
Follow these simple steps for perfect mini pies every time.
Prep Time: 15 minutes | Total Time (including chill): 1 hour 15 minutes | Servings: 6 Mini Pies
1. Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs and the 6 tablespoons of melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
- Form the Crusts: Press the mixture firmly into the bottom of a mini tart pan or the cups of a muffin tin. A small measuring cup or the back of a spoon works perfectly for pressing.
- Chill: Refrigerate the crusts for 10-15 minutes to allow the butter to firm up and set the crust.
2. Make the Filling
- Whip the Cream: In a separate bowl, whip the cold heavy cream with the 1 tablespoon of powdered sugar until soft peaks form. This step adds wonderful airiness to the filling. Set aside.
- Make the Pudding: In a third bowl, whisk together the instant banana pudding mix and the 121 cups of cold milk for about 2 minutes, until the mixture starts to thicken.
- Combine: Gently fold about half of the prepared whipped cream into the banana pudding mixture until no streaks remain. This is your light, creamy pie filling!
3. Assemble and Set
- Slice Bananas: Slice the two bananas into thin, even rounds.
- Layer: Arrange the banana slices on top of the chilled crusts in an even layer.
- Fill: Spoon or pipe the banana pudding mixture evenly over the banana slices in each cup.
- Chill: Refrigerate the mini pies for at least 1 hour (or until firm) to set completely. This is essential!
4. Garnish and Serve
- Just before serving, top each mini pie with a generous dollop of the remaining whipped cream (or use canned/frozen).
- Garnish with chocolate shavings, a sprinkle of cinnamon, or an extra banana slice. Enjoy immediately!
💡 Tips for Success
- Use Cold Milk: Cold milk helps instant pudding set quickly and properly. Don’t use room temperature milk!
- Don’t Over Mix the Pudding: Whisk for 2 minutes and stop. It will continue to thicken as it rests.
- Press the Crust Firmly: A well-packed crust is a crust that won’t crumble when you lift it out. Press hard, especially around the edges.
- Instant vs. Cook & Serve: Make sure you buy instant pudding mix. The cook-and-serve variety requires heating and won’t work for this no-bake recipe.
Serving Suggestions and Pairings
These mini pies are a lovely light end to a comfort food dinner. I like to serve them with a main dish that has some savory richness to contrast the sweet creaminess.
- Main Course Pairing: Serve after a hearty bowl of Classic Spaghetti Recipe with Homemade Sauce or a simple grilled chicken dish.
- Drink Pairing: A bright, refreshing drink cuts through the creaminess perfectly. Try a homemade Blueberry Lemonade or a cup of hot, dark roast coffee for contrast.
Nutritional Information (Per Mini Pie)
- Kcal: ≈210 kcal
- Protein: ≈4g
- Fat: ≈11g
- Carbohydrates: ≈25g
Note: This is an estimated nutritional breakdown based on the ingredients and serving size.
Storage and Leftover Tips
Because these pies contain fresh bananas and dairy, they are best enjoyed within 2-3 days.
- Storage: Keep leftover mini pies in an airtight container in the refrigerator.
- Freezing: Freezing is not recommended for this particular recipe, as the texture of the pudding filling and the fresh banana slices will become watery and mushy upon thawing.
More Recipes You Will Love
If you loved this easy, no-bake dessert, you need to check out these other favorites!
- For another easy no-bake dessert, you must try these These Chocolate Oreo Hearts are My Favorite No-Bake Valentine’s Treat.
- If you’re in the mood for a holiday treat, these These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessertare essential.
- Need a fast, savory dinner idea? Try my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
Final Thoughts
This recipe is proof that you don’t need fancy equipment or hours of time to make a truly delicious, satisfying dessert. It’s cool, it’s creamy, it’s banana perfection in a tiny wrapper. Give it a try, and I guarantee it will be the fastest-disappearing treat at your next gathering.
Did you try swapping the pudding flavor? Let me know in the comments how your mini pies turned out!
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