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No Bake Banana Cream Pies

Section: Indulgent Desserts for Sweet Endings

These no-bake mini banana cream pies combine a buttery graham cracker crust, silky vanilla pudding, and fresh banana slices for an irresistible dessert. Quick to prepare and easy to customize, they’re perfect for summer gatherings, weeknight treats, or anytime you crave something sweet. The crust is chilled instead of baked, and the creamy filling comes together with minimal effort. Top with whipped cream and a drizzle of caramel for added flair. Ideal for making ahead, these bite-sized pies are as fun to make as they are to eat.

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Last modified on Sat, 14 Jun 2025 15:54:59 GMT
A close up of a banana cream pie with bananas on top. Pin it
A close up of a banana cream pie with bananas on top. | dinabakery.com

These No Bake Mini Banana Cream Pies are the perfect dessert for warm weather or casual get togethers when you need something creamy sweet and low effort. With a buttery graham cracker crust cool vanilla pudding and fresh banana slices each bite is light yet indulgent. I have made these more times than I can count especially during the summer when baking feels like too much.

I first tried this recipe at a family reunion and it was a hit with all ages. Now I make them anytime I need a quick dessert and they never disappoint.

Ingredients

  • Graham cracker crumbs: for the crust give a sweet toasty crunch
  • Melted butter: helps hold the crust together and adds richness
  • Granulated sugar: adds a touch of sweetness to the base
  • Instant vanilla pudding: creates a smooth creamy filling
  • Cold milk: activates the pudding and keeps it light
  • Whipped cream: adds fluffiness and soft texture
  • Ripe bananas: give natural sweetness and fresh flavor
  • Caramel sauce: optional for drizzling adds a rich sweet finish

Step-by-Step Instructions

Make the Crust:
In a mixing bowl combine the graham cracker crumbs melted butter and sugar until the mixture resembles wet sand and holds together when pressed
Form Mini Crusts:
Press the crust mixture into mini muffin tins pressing firmly along the bottom and slightly up the sides then place in the refrigerator to chill
Mix the Pudding:
In a large bowl whisk together the instant pudding mix and cold milk for about two minutes until thick then chill in the refrigerator for five minutes to set
Fold in Whipped Cream:
Once the pudding has set gently fold in the whipped cream until the mixture is smooth and airy
Assemble the Mini Pies:
Spoon the pudding mixture into each chilled crust almost to the top and smooth the surface with a spoon or spatula
Top with Bananas:
Place banana slices on top of each mini pie and optionally drizzle with a bit of caramel for extra flavor
Chill Before Serving:
Refrigerate the finished pies for at least two hours until fully set and ready to serve
A close up of a dessert with bananas and cream. Pin it
A close up of a dessert with bananas and cream. | dinabakery.com

One of my favorite things about these pies is using extra ripe bananas because their flavor becomes incredibly sweet and rich. My kids love decorating the tops with bananas and caramel making it a fun kitchen moment for us.

Storage Tips

Store the mini pies in an airtight container in the refrigerator for up to three days. If the crust softens just place them in the freezer for ten minutes before serving to firm them back up.

Ingredient Substitutions

For a dairy free option use almond milk and coconut whipped topping. If you need a gluten free version just switch the graham crackers to a certified gluten free brand. You can also swap the pudding flavor to banana or coconut for a fun twist.

Serving Suggestions

Two banana slices on top of a cream filling. Pin it
Two banana slices on top of a cream filling. | dinabakery.com

Serve these mini pies with a hot espresso or coffee to balance the sweetness. You can also garnish them with mint leaves cocoa powder or crushed nuts for added visual appeal and texture. Pairing them with a fresh fruit salad adds contrast and freshness.

Cultural Context

Banana cream pies have long been a classic American dessert but these mini versions reflect modern needs for quick prep and portion control. They take the essence of a nostalgic treat and make it more practical for busy lifestyles.

Frequently Asked Questions

→ Can I make these pies in advance?

Yes, you can prepare them a day ahead. Just keep them refrigerated until ready to serve for best texture.

→ What if I don’t have a mini muffin tin?

You can use a standard muffin tin or ramekins instead. Just adjust the amount of filling and crust accordingly.

→ Can I use other fruits instead of bananas?

Yes, strawberries, mangoes, or peaches work well. Just slice them thinly and arrange as you would the bananas.

→ How do I keep the banana slices from browning?

Lightly brushing the banana slices with lemon juice can help slow down browning and preserve their color.

→ Can I make these dairy-free?

Yes, substitute dairy with almond or coconut milk and use dairy-free whipped topping to make them dairy-free.

→ How long should I chill them before serving?

Refrigerate the pies for at least 2 hours so the crust sets and the filling firms up properly before serving.

No Bake Banana Cream Pies

Mini banana pies with graham crust and creamy vanilla filling. Easy no-bake dessert perfect for gatherings.

Prep Time
20 minutes
Cooking Time
~
Total Preparation Time
20 minutes
By: Dina

Featured in: Desserts

Difficulty Level: Easy

Cuisine Type: American

Number of Portions: 12 Serving Size (12 mini pies)

Dietary Options: Vegetarian Option

The Ingredients You'll Need

→ Crust

01 1 1/2 cups graham cracker crumbs
02 1/3 cup unsalted butter, melted
03 1/4 cup granulated sugar

→ Filling

04 1 box (3.4 oz) instant vanilla pudding mix
05 2 cups cold whole milk
06 1/2 cup whipped cream

→ Toppings

07 3 ripe bananas, sliced
08 1/4 cup caramel sauce (optional)

Step-by-Step Instructions

Step 01

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.

Step 02

Press crumb mixture into mini muffin tin cups, forming crust bases and sides. Chill while preparing filling.

Step 03

In a large bowl, whisk pudding mix and cold milk for 2 minutes. Refrigerate for 5 minutes to set.

Step 04

Fold whipped cream into the pudding mixture until smooth and fully incorporated.

Step 05

Spoon pudding mixture into chilled crusts, filling each nearly to the top.

Step 06

Place banana slices on top of each mini pie. Optionally drizzle with caramel sauce.

Step 07

Refrigerate assembled pies for at least 2 hours before serving to allow full setting.

Extra Tips

  1. Use ripe bananas that are sweet but still firm for best flavor and presentation.
  2. Graham cracker crusts can be made gluten-free by using certified gluten-free graham crackers.
  3. For a lighter filling, increase the whipped cream ratio and reduce the pudding slightly.

Tools You'll Need

  • Mini muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains dairy (milk, whipped cream)
  • Contains gluten (graham crackers)

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 180
  • Fat: 9 grams
  • Carbohydrates: 24 grams
  • Proteins: 2 grams