Easy No-Bake Mini Banana Cream Pies Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Cream Pies Because They Fear the Oven?

It’s true—most of us associate creamy, dreamy desserts with complicated baking and temperamental custards. But what if I told you that the perfect No-Bake Mini Banana Cream Pies require zero oven time, no fancy techniques, and still deliver that nostalgic, velvety bliss? These adorable individual servings are here to shatter every baking myth you’ve ever believed. All you need is a handful of simple ingredients, a little patience (mostly for resisting the urge to eat them all at once), and a love for that magical trio: bananas, cream, and buttery crust.

Picture this: golden graham cracker crumbs hugging a cloud of vanilla-speckled pudding, crowned with fresh banana slices and a swirl of whipped cream. No sweating over a hot stove, no custard-curdling anxiety—just pure, spoonable joy. I fell in love with this recipe during a sweltering summer when turning on the oven felt like a crime, and now, it’s my go-to for last-minute gatherings, sleepy Sunday treats, or even just a sweet solo moment with a cup of tea.

What makes these mini pies so special? Beyond their effortless charm, they’re endlessly adaptable. Swap the pudding flavor, drizzle with caramel, or add a sprinkle of toasted coconut—each variation feels like a whole new dessert. But let’s start with the classic version, the one that’ll make you wonder why you ever bothered with complicated pastries in the first place.

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No-Bake Mini Banana Cream Pies

There’s something undeniably comforting about banana cream pie—the silky custard, the fresh slices of banana, and that buttery crust. But when you’re craving that same nostalgia without turning on the oven, these no-bake mini versions are the answer. Perfect for little hands, summer gatherings, or just treating yourself on a lazy afternoon.

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs – The classic base for any no-bake pie. If you want a deeper flavor, try using cinnamon or honey graham crackers.
• 6 tablespoons unsalted butter, melted – This binds the crust together and adds that irresistible richness. If you only have salted butter on hand, just reduce any added salt in the recipe.
• 2 tablespoons granulated sugar – A little sweetness to balance the crumbs. You can swap this for brown sugar if you prefer a caramel-like note.
• 1 large banana, sliced – The star of the show! Make sure it’s ripe but still firm so it holds its shape.
• 1 (3.4 oz) box instant banana pudding mix – The shortcut that makes this recipe a breeze. If you can’t find banana flavor, vanilla works beautifully too.
• 2 cups cold whole milk – Whole milk gives the pudding the creamiest texture, but 2% will work in a pinch.
• 1 cup heavy whipping cream – For the dreamiest whipped topping. Chill the bowl and beaters beforehand for best results.
• 2 tablespoons powdered sugar – Just enough to sweeten the whipped cream without overpowering the bananas.
• ½ teaspoon vanilla extract – A warm, floral touch that ties everything together.
• Pinch of salt – Trust me, it makes all the flavors pop.

Step-by-Step Instructions

1. Make the Graham Cracker Crust
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press a heaping tablespoon into each cup of a standard muffin tin, using the back of a spoon or your fingers to create an even layer. Chill in the fridge for at least 15 minutes to set—this keeps the crust from crumbling later.

2. Whip Up the Banana Pudding
In a large bowl, whisk the pudding mix and cold milk for 2 minutes until thickened. Let it sit for another 5 minutes to set properly. If you’re impatient (like me), resist the urge to stir it further—the wait ensures a luxuriously smooth texture.

3. Layer the Bananas
Place a few thin banana slices over each chilled crust. Pro tip: If you’re making these ahead, brush the banana slices with a little lemon juice to prevent browning, though they’ll likely disappear before that’s a concern!

4. Fill with Pudding
Spoon or pipe the pudding over the banana layer, filling each cup nearly to the top. Smooth the tops with a small offset spatula or the back of a spoon. Pop them back in the fridge while you prepare the whipped cream.

Conclusion

These No-Bake Mini Banana Cream Pies are the perfect little treat for any occasion—whether you’re hosting a summer gathering, craving a quick dessert, or simply want to indulge in something sweet without turning on the oven. With their creamy filling, fresh banana slices, and buttery graham cracker crust, they’re sure to become a favorite in your recipe collection.

I’d love to hear how yours turn out! Tag me on social media or leave a comment below with your thoughts. And if you’re looking for more no-bake desserts, check out my No-Bake Dessert Collection for more easy and delicious ideas.

FAQs

Can I make these mini pies ahead of time?

Absolutely! These pies can be assembled up to a day in advance. Just keep them refrigerated until ready to serve. If you’re worried about the bananas browning, you can lightly brush them with lemon juice before layering.

Can I use a different type of crust?

Yes! While graham cracker crust is classic, you can swap it for crushed vanilla wafers, shortbread cookies, or even a gluten-free alternative if needed. Just press the crumbs into the cups as directed.

Is there a dairy-free option for the filling?

Definitely! You can use coconut milk or a dairy-free whipped topping in place of the heavy cream. Just ensure any substitutions are well-chilled before whipping for the best texture.

How long do these pies last in the fridge?

They’re best enjoyed within 1-2 days, as the bananas will soften over time. If you need to store them longer, consider assembling them without the bananas and adding fresh slices just before serving.

Can I make one large pie instead of mini ones?

Of course! Simply press the crust into a 9-inch pie dish and layer the filling as usual. You may need to adjust the quantities slightly to fill the larger dish.