Description
These No-Bake Mini Banana Cream Pies are adorable, creamy, and incredibly easy to make. Featuring a buttery graham cracker crust, banana cream pudding filling, fresh banana slices, and a whipped topping drizzle, they’re the perfect fuss-free dessert for warm days, bake sales, or quick sweet cravings—no oven required.
Ingredients
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180 g (1½ cups) graham cracker crumbs
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115 g (½ cup) melted butter
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50 g (¼ cup) granulated sugar
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1 box (96 g or 3.4 oz) instant banana cream pudding mix
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480 ml (2 cups) cold milk
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240 ml (1 cup) heavy cream
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16 g (2 tablespoons) powdered sugar
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5 ml (1 teaspoon) vanilla extract
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2 ripe bananas, sliced
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Whipped cream (for topping)
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Honey (for drizzling)
Instructions
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
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Press mixture into muffin tin cups, forming a base and sides. Chill for 1 hour.
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Whisk pudding mix and cold milk until thick; let chill for 5 minutes.
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Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
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Fold half of the whipped cream into the pudding mixture.
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Fill each chilled crust with pudding mixture.
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Top with remaining whipped cream, banana slices, and a drizzle of honey.
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Chill until ready to serve.
Notes
Use a small glass to press crust evenly in the muffin tin.
To prevent browning, lightly coat banana slices with lemon juice.
Chill pies longer for better flavor and structure.
For dairy-free, substitute plant-based milk and whipped topping.
Serve in cupcake liners for easy handling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: Baking
- Cuisine: American