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Irresistible No Bake Mini Banana Cream Pies You Need to Try - Featured Image

Irresistible No Bake Mini Banana Cream Pies You Need to Try

Learn how to make delicious No Bake Mini Banana Cream Pies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients that let the flavors shine. I always reach for ripe but firm bananas, fresh cream, and a good vanilla extract because those simple choices make all the difference. Growing up, my mom taught me that quality basics are the backbone of any memorable recipe—something I carry into my kitchen today.

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas, sliced
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold whole milk

Substitution tip: If you prefer, you can swap graham crackers for digestive biscuits or crushed vanilla wafers. For a lighter version, use half-and-half instead of whole milk, but keep the cream for that silky texture.

Instructions

  1. In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until all crumbs are evenly coated. Press this mixture firmly into the bottoms of 6 mini tart pans or ramekins to form the crust. Chill in the fridge while preparing the filling.
  2. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and starting to thicken, about 2 minutes. Set aside.
  3. In a separate chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. This is your homemade whipped cream—a key to the pie’s light texture.
  4. Gently fold half of the whipped cream into the pudding mixture to lighten it, then fold in the remaining whipped cream until fully combined and fluffy.
  5. Slice the bananas evenly. Place a layer of banana slices over the chilled crusts, then spoon a generous amount of the pudding-cream mixture over the bananas. Repeat layering with remaining bananas and filling, finishing with the creamy topping.
  6. Cover each mini pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the filling to set and flavors to meld.
  7. Before serving, garnish with extra banana slices or a sprinkle of graham cracker crumbs for a pretty finish.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: No Bake Mini Banana Cream Pies, recipe, cooking, food