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No-Bake Mini Banana Cream Pies

These No-Bake Mini Banana Cream Pies are a quick, delicious treat that combines creamy banana flavor with an easy crust, perfect for busy days.
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package graham cracker crumbs (about 1 ½ cups)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
For the filling
  • 2 ripe bananas Make sure they're beautifully speckled for sweetness.
  • 2 cups whipped topping (or heavy cream) Use whipped heavy cream for a richer flavor.
  • 1 package instant vanilla pudding mix (3.4 oz)
  • 2 cups cold milk
For garnish
  • to taste extra banana slices
  • to taste a sprinkle of crushed graham crackers
  • to taste whipped topping For topping the pies.

Method
 

Prepare the Crust
  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it feels like damp sand.
  2. Press the mixture firmly into the bottoms of your mini tart pans or muffin tins.
  3. Place the crusts in the fridge for about 15 minutes to set.
Make the Filling
  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for a few minutes as it thickens.
Add the Bananas
  1. Slice the ripe bananas and gently fold them into the pudding mixture.
Assemble the Pies
  1. Take your chilled crusts out of the fridge and spoon the banana mixture into each crust.
Chill Out
  1. Allow the assembled pies to chill in the refrigerator for at least one hour to let the flavors meld and the filling to set.
Serve and Garnish
  1. Before serving, top with whipped topping, banana slices, and a sprinkle of crushed graham crackers.

Notes

These mini pies can be made ahead and stored in the fridge for up to 24 hours. If using a store-bought crust, it's a great shortcut!