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–+ servings
No-bake mini banana cream pies with whipped cream topping and banana slices

Mini Banana Cream Pies

These no-bake mini banana cream pies are a quick and creamy dessert, perfect for gatherings or as a nostalgic treat.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups 1.5 cups graham cracker crumbs
  • 0.5 cups 0.5 cups melted butter (or coconut oil for dairy-free) Substitute with coconut oil for dairy-free option.
  • 0.25 cups 0.25 cups granulated sugar (or a sugar substitute)
For the filling
  • 1 package 1 package instant banana cream pudding mix (or vanilla) Can substitute with vanilla pudding.
  • 2 cups 2 cups cold milk (or almond/oat milk for dairy-free)
  • 1 cup 1 cup heavy cream (or coconut cream for vegan) Substitute with coconut cream for vegan option.
  • 0.25 cups 0.25 cups powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract (or almond extract)
  • 3 pieces 3 ripe bananas, sliced Use firm-ripe bananas for best texture.
  • 1 cup 1 cup whipped cream (or whipped coconut cream for vegan)
  • 2 tablespoons 2 tablespoons honey (or maple syrup for vegan)

Method
 

Preparation
  1. In a bowl, stir graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles damp sand.
  2. Press the crumb mixture firmly into the bottoms and sides of mini tart cups or a muffin tin lined with paper liners. Chill for 10-15 minutes.
  3. In another bowl, whisk together cold milk and instant pudding mix until smooth. Let sit for 2-3 minutes.
  4. In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  5. Fold half of the whipped cream into the pudding mixture until well combined.
Assembly
  1. Spoon a layer of pudding into each chilled crust, add a layer of banana slices, then top with more pudding.
  2. Chill the assembled mini pies for at least 1 hour.
  3. Before serving, top each mini with reserved whipped cream and drizzle with honey or maple syrup.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 10g

Notes

For best flavor and appearance, eat the pies within 24-48 hours. Store in an airtight container in the refrigerator for up to 2 days. Can freeze the crust and pudding layers for up to 1 month.

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