Easy No-Bake Mini Banana Cream Pies: Family Favorite Recipe

Why You’ll Love Easy No-Bake Mini Banana Cream Pies Recipe

These no-bake mini banana cream pies are the perfect combination of creamy, sweet, and crunchy. The banana filling is rich and smooth, while the graham cracker crust provides the ideal amount of crunch to balance the creamy texture. What makes these pies even better is how quick and easy they are to prepare—no baking required! They are the perfect treat for hot summer days or any time you want to whip up a dessert without turning on the oven.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the banana cream filling:

• 2 ripe bananas, sliced

• 1 package (3.4 oz) instant vanilla pudding mix

• 2 cups whole milk

• 1 teaspoon vanilla extract

• 1/2 cup heavy cream

• 2 tablespoons powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and holds together when pressed. Spoon the mixture into the bottoms of mini pie dishes or a muffin tin, pressing it down firmly to form a crust. Chill in the refrigerator for at least 30 minutes to set.

2. Prepare the banana cream filling: In a separate bowl, whisk together the instant vanilla pudding mix and milk until it thickens, about 2 minutes. Stir in the vanilla extract.

3. Assemble the pies: Place a few banana slices into each graham cracker crust. Then, spoon the pudding mixture over the banana slices, dividing it evenly between the mini pies. Refrigerate the pies for at least 1 hour to allow the filling to set.

4. Whip the cream: In a chilled bowl, beat the heavy cream and powdered sugar with an electric mixer until soft peaks form. Spoon or pipe the whipped cream onto the top of each pie.

5. Serve: Garnish with additional banana slices and serve immediately, or refrigerate until ready to serve.

Servings and Timing

• Servings: 6-8 mini pies

• Prep time: 15 minutes

• Chill time: 1 hour

• Total time: Approximately 1 hour 15 minutes

Variations

• Chocolate Banana Cream Pies: Add a layer of chocolate ganache or drizzle chocolate syrup over the pies before adding the whipped cream for a chocolate twist.

• Nutty Crust: Add chopped nuts, such as pecans or walnuts, to the graham cracker crust mixture for extra flavor and texture.

• Coconut Banana Cream Pies: Add a sprinkle of toasted coconut on top of the whipped cream for a tropical touch.

• Sugar-Free Version: Use sugar-free vanilla pudding mix and substitute with a sugar substitute to make this recipe sugar-free.

Storage/Reheating

• Storage: Store the mini banana cream pies in an airtight container in the refrigerator for up to 2-3 days. They are best served fresh but will keep well for a short time.

• Freezing: These pies do not freeze well due to the banana filling, which can change in texture when frozen. It’s best to enjoy them fresh.

• Reheating: There is no need to reheat these pies, as they are served cold. Simply remove from the fridge and enjoy!

FAQs

1. Can I make the banana cream pies ahead of time?

Yes, you can prepare these pies a day in advance and store them in the refrigerator until you are ready to serve them.

2. Can I use a store-bought crust?

Absolutely! If you’re short on time, you can use store-bought mini graham cracker crusts instead of making your own.

3. Can I use banana pudding instead of vanilla pudding?

Yes, banana pudding would work wonderfully for an extra burst of banana flavor in the filling.

4. Can I use almond milk instead of whole milk?

Yes, you can substitute almond milk or any other plant-based milk for a dairy-free option. Just make sure to choose an unsweetened variety for best results.

5. How do I prevent the banana slices from turning brown?

To prevent the banana slices from browning, you can lightly coat them with lemon juice or lime juice before placing them in the pies.

6. Can I use a different fruit in the filling?

Yes! You can replace the bananas with other fruits like strawberries, blueberries, or peaches for a different twist on this dessert.

7. Can I make these pies in a regular pie dish instead of mini ones?

Yes, you can make one large pie in a 9-inch pie dish. Simply adjust the layering of the bananas and pudding to fit the size of the dish.

8. Can I use whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping instead of making your own whipped cream if you prefer a quicker option.

9. Can I freeze the mini banana cream pies?

Freezing the mini pies is not recommended due to the texture of the banana slices and cream filling. It’s best to enjoy them fresh or within a few days.

10. Can I make the crust with something other than graham crackers?

Yes, you can use crushed vanilla wafers or even chocolate cookies as an alternative to graham crackers for the crust.

Conclusion

These easy no-bake mini banana cream pies are the perfect dessert for any occasion, whether you’re entertaining guests or just craving something sweet. With a simple graham cracker crust, a creamy banana filling, and a dollop of fresh whipped cream, they’re a hit with everyone. Best of all, they’re quick and easy to make, requiring no baking at all. Your family will love these delightful little pies, and they’ll be asking for more!