Easy and Delicious No Bake Mini Banana Cream Pie Recipe

Looking for a deliciously easy dessert that doesn’t require turning on the oven? These no bake mini banana cream pies are the perfect sweet treat—creamy, dreamy, and ready in minutes! Whether you’re hosting a party or simply craving something indulgent, this no-fuss recipe will win you over with every bite. Keep reading to discover how to make these irresistible mini delights!

No Bake Mini Banana Cream Pie

Description

Imagine digging your spoon into a soft cloud of vanilla pudding and whipped cream cradled by a buttery graham cracker crust, only to discover delicate slices of ripe banana hidden beneath the surface. These no bake mini banana cream pies are like bite-sized summer dreams. Creamy, sweet, and effortlessly elegant, each little pie delivers that nostalgic homemade flavor that makes you feel like you’re sitting on grandma’s porch, sipping iced tea and soaking in the sun.

The velvety pudding filling tastes like banana-scented velvet tucked into a cozy nest of sweetness. Light and smooth on the tongue, it’s balanced by the crisp graham cracker crust and pillowy topping. Made in muffin tins, these individual pies bring a touch of charm to any potluck, holiday, or weeknight dinner. They are the perfect dessert to cool off on a warm day or brighten someone’s mood no matter the season.

Why You’ll Love This Recipe

No bake mini banana cream pies are ideal for busy home cooks. With no oven involved and just a few simple ingredients, they come together in under 30 minutes and taste like a dessert that took hours to prepare. They are perfect for whenever you want something sweet but light.

These little pies are flexible too. You can make them gluten-free by swapping in gluten-free graham crackers or make them dairy-free with coconut milk pudding and non-dairy whipped topping. Whether you are looking for a treat to serve guests or just want a quick dessert fix on a Tuesday night, this recipe delivers simplicity with style.

Serving and Storage Tips

Keep your mini banana cream pies refrigerated until ready to serve. They taste best chilled and will hold up well for up to 3 days in the refrigerator. Cover them loosely with plastic wrap or store in an airtight container.

These pies are not ideal for freezing due to the fresh banana slices and pudding texture, which may become watery after thawing. To prep ahead, you can make the crusts and pudding filling a day in advance and assemble the pies the day you plan to serve them. Add fresh banana slices and whipped topping just before serving for the best visual and textural appeal.

Ingredients

• 1 and 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter melted
• 1 package instant vanilla pudding mix 3.4 ounces
• 2 cups cold whole milk
• 2 ripe bananas sliced
• 1 and 1/2 cups whipped topping
• 12 vanilla wafers for garnish

Equipment

• 12-cup muffin tin
• Paper or silicone cupcake liners
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Instructions

1. Line the muffin tin: Place paper or silicone liners into each cup of your 12-cup muffin tin. This makes it easy to remove and serve the pies later on.
2. Make the crust: In a mixing bowl, stir together graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are evenly coated and resemble damp sand. This is your no bake crust magic.
3. Press into tin: Spoon about 2 tablespoons of the crumb mixture into each-lined muffin cup. Press down firmly with the back of a spoon or bottom of a small glass. Chill the crusts in the refrigerator while you prep the filling.
4. Mix the pudding: In a large bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until thick. Let it rest for 5 minutes so it thickens fully.
5. Add banana slices: Place 2 or 3 slices of banana onto each chilled crust. This adds that fresh fruity surprise at the base.
6. Fill with pudding: Spoon pudding mixture over the bananas. Fill each liner nearly to the top and smooth the top with a spatula or back of a spoon.
7. Top with whipped topping: Add a generous dollop of whipped topping over each mini pie. You can use a spoon or pipe it for a more polished look.
8. Garnish and chill: Place a vanilla wafer gently on top of each and refrigerate the pies for at least 1 hour to set fully. They taste best cold and creamy.

Nutrition per serving

Recipe Notes

For extra flavor, swap in banana pudding instead of vanilla and add a dusting of crushed graham crackers on top right before serving. These are best made with ripe but firm bananas to avoid sogginess in the pudding.

FAQ

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No Bake Mini Banana Cream Pie

No bake mini banana cream pies cradle creamy vanilla pudding and fresh bananas in a buttery graham cracker crust, topped with pillowy whipped cream and a vanilla wafer. Easy, nostalgic, and perfect for summer potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12 mini pies

Calories 210 kcal

Ingredients

  

1x2x3x

• 1 and 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter melted
• 1 package instant vanilla pudding mix 3.4 ounces
• 2 cups cold whole milk
• 2 ripe bananas sliced
• 1 and 1/2 cups whipped topping
• 12 vanilla wafers for garnish

Instructions

 

• Line a 12-cup muffin tin with paper cupcake liners. Set aside.
• In a mixing bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter and mix until the texture resembles wet sand.
• Spoon about 2 tablespoons of the mixture into each cupcake liner. Press down firmly using the back of a spoon or a small glass to create a compact crust. Refrigerate while preparing the filling.
• In a separate bowl, whisk together the instant pudding mix and cold milk for 2 minutes until it thickens.
• Place 2 to 3 banana slices on top of the chilled crust in each cupcake liner.
• Spoon pudding over the banana slices, filling nearly to the top of each liner. Smooth out the tops with a spatula.
• Top each pie with a dollop of whipped topping and garnish with a vanilla wafer.
• Refrigerate for at least 1 hour before serving to allow the pies to set fully.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 2gFat: 11gSodium: 180mgFiber: 1gSugar: 15g

Keyword no bake pie, banana cream pie, summer dessert, mini pies, American dessert

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