No bake Mini Banana Cream Pies Recipe is the kind of dessert that makes summer feel like a permanent state of mind — buttery graham crust, silky banana pudding, pillowy whipped cream, and a drizzle of honey on top. Quick, chilled, and totally crowd-pleasing, these tiny pies are perfect when you want sweet without sweating over the oven.
No-bake Mini Banana Cream Pies Recipe (H2)
These mini pies give you all the comfort of a classic Banana Cream Pie Recipe in pint-sized form. Why go big when you can go cute, portable, and instantly Instagrammable? They’re great for kids, picnic baskets, and yes — the dessert table at a Dessert Party.
Introduction to the recipe
Who doesn’t love bite-size desserts? These tiny treats start with a compressed graham crust and get filled with instant banana pudding folded with whipped cream, then crowned with banana slices and a honey drizzle. You need about 20–30 minutes of active time plus chilling. No baking, no fuss, no melting kitchen — just assembly and chilling. Perfect for hot days or last-minute entertaining.
What makes these mini pies so irresistible?
- Texture play: crunchy Biscuits Graham crumb crust meets silky banana custard and fluffy whipped cream.
- Perfect portioning: no one hogs the whole pie — everyone gets their adorable personal dessert.
- Speed & convenience: no baking means less clean-up and more time to mingle.
- Flavor balance: banana sweetness cut by vanilla, a hint of honey, and the toasted crunch of the crust.
Bold tip: chill the crusts well — a fully set base stops the filling from making the crust soggy.
Ingredient list (short description)
- Graham cracker crumbs (1½ cups): the base — you can use crushed Biscuits Graham or graham sheets.
- Melted butter (½ cup): binds and flavors the crust.
- Granulated sugar (¼ cup): touches the crust with sweetness.
- Instant banana cream pudding (3.4 oz packet): quick flavored custard base — the flavor heart of the pie.
- Cold milk (2 cups): hydrates the pudding mix for a smooth set.
- Heavy cream (1 cup): whips into a stable, airy topping.
- Powdered sugar (2 tbsp): sweetens the whipped cream.
- Vanilla extract (1 tsp): aroma that ties everything together.
- Ripe bananas (2): fresh garnish and flavor boost.
- Honey (for drizzling): glossy finish and extra sweetness.
Simple how-to (step-by-step)
- Make the crust: Combine graham crumbs, melted butter, and sugar. Press the mixture firmly into muffin tin cups or mini tart pans to form even little crusts. Press hard so they hold together.
- Chill the shells: Refrigerate the crusts for at least 1 hour so they firm up. This helps them stay crisp when filled.
- Whisk the pudding: Mix the instant banana pudding with 2 cups cold milk until thickened, about 2–3 minutes. Pop it in the fridge 5 minutes to cool.
- Whip the cream: Whip heavy cream with powdered sugar and vanilla to stiff peaks. Don’t overwhip or it will turn grainy.
- Fold and assemble: Fold half the whipped cream into the pudding to lighten it, then spoon into chilled crusts. Pipe or dollop the remaining whipped cream on top.
- Garnish: Add banana slices and drizzle honey over each mini pie. Chill until serving.
Bold tip: add the banana slices just before serving if you want them bright and not browned.
The story behind the mini pie
I learned this assembly-style dessert from potluck culture — people bring what’s easy to transport and impossible to forget. The mini banana cream pie is a hybrid of classic Southern comfort and modern portable desserts. It’s the answer to “I want banana pudding but also want it pretty.” These popped up at weddings, baby showers, and that neighbor’s block party where everyone pretends they don’t want a second.
Pro tips for the best outcome
- Use firm, ripe bananas — not green, not mushy. They should hold their shape.
- Press crusts tightly so they don’t fall apart when scooping. A small measuring cup or the back of a spoon works well to compact crumbs.
- Chill thoroughly — the pudding must be cool before adding whipped cream or you’ll lose volume.
- Fold gently when combining pudding and whipped cream to keep the filling light and airy.
Bold tip: always reserve a bit of whipped cream for piping on top — it makes the finished pies look professional.
Variations to try
- Miniature Banana Cream Pie: swap graham for crushed vanilla wafers for a slightly different sweetness. Try this if you want a classic diner vibe.
- Banana Cream Pie Cupcakes: make a cupcake-sized version by using ready-made cupcake liners and piping the filling on top of a simple vanilla cupcake base. (Yes — instant party hack.)
- Chocolate-hug: smear a thin layer of melted chocolate inside the crust before filling for a chocolate-banana combo.
- Sourdough twist: incorporate a spoonful of tangy sourdough discard into the crust mix to make Sourdough Snowball Cookies-style tang — OK, that’s a mood!
- Mini Banana Cream Pies for a crowd: make them in tartlet pans instead of muffin tins for a slightly larger portion.
Best way to serve
Serve chilled, straight from the fridge. Place pies on a pretty platter and finish with a drizzle of honey and a mint sprig for color. These shine at a Dessert Party buffet because they look elegant and guests can grab one without utensils. Want to elevate? Add a sprinkle of toasted coconut or crushed pecans on top for texture and presentation.
Quick tips for storage & leftovers
- Short-term: keep covered in the refrigerator up to 2 days. Fresh banana slices will brown, so add slices just before serving for best appearance.
- Longer-term: you can prepare crusts and pudding a day ahead; store components separately and assemble the day of.
- Freeze? Not recommended for assembled pies — cream will suffer. You can freeze unbaked crusts and pudding (separately), then thaw and assemble.
Bold tip: prepare crusts and pudding in advance to save time — assemble and garnish right before guests arrive.
FAQs
Can I use vanilla pudding instead of banana?
Yes — swap instant vanilla pudding if you prefer a subtler banana flavor or if your bananas are very sweet. You’ll still get a tasty Mini Banana Cream Pie vibe.
How do I stop banana slices from browning?
Toss slices in a little lemon juice or add them right before serving. Browning is natural but easy to delay.
Can I make this dairy-free?
Use coconut cream or chilled full-fat coconut milk whipped with powdered sugar for the topping and a non-dairy milk with vegan instant pudding for the filling.
What’s a good alternative crust?
Crushed vanilla wafers or chocolate cookies both work well and change the flavor profile instantly.
Are these good for kids’ parties?
Absolutely. They’re perfect single-serve portions and fun to decorate. Think banana cream pie meets cupcake.
Final thoughts
If you want a dessert that’s quick, charming, and crowd-pleasing, these Mini Banana Cream Pies are the move. They combine nostalgia and ease: familiar banana pudding flavor, a crunchy Biscuits Graham crust, and the fresh brightness of banana slices. Make them for a family dinner, a picnic, or your next Dessert Party — they travel well, look cute, and taste like summer in a bite.
Print
No-Bake Mini Banana Cream Pies — Easy No Bake Mini Banana Cream Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
These bite-size banana cream pies come together without an oven: crunchy graham cracker shells filled with banana-flavored pudding, topped with fluffy whipped cream, fresh banana slices and a drizzle of honey.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup (4 tbsp) unsalted butter, melted
- ¼ cup granulated sugar
- 1 (3.4 oz) package instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tbsp powdered (confectioners’) sugar
- 1 tsp vanilla extract
- 2 ripe bananas, thinly sliced
- Whipped cream, for finishing (optional extra)
- Honey, for drizzling
Instructions
- In a medium bowl, stir together the graham crumbs, melted butter and granulated sugar until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottoms and up the sides of muffin cups (or mini tartlet pans) to form individual crusts. Chill the shells in the refrigerator for at least 1 hour so they set.
- In a large mixing bowl, whisk the instant banana pudding mix into 2 cups of cold milk until the mixture thickens, about 2–3 minutes. Place the pudding in the fridge for 5 minutes to firm up slightly.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Gently fold about half of the whipped cream into the chilled banana pudding to lighten it, keeping the mixture airy.
- Spoon the banana-pudding filling into the chilled graham crusts, filling each cup nearly to the top.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and finish with a light drizzle of honey just before serving.
Serve chilled. These mini pies are best eaten within a day or two for the freshest banana topping.
