No-Bake Mini Banana Cream Pies Recipe

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These No-Bake Mini Banana Cream Pies are as delightful as they are adorable. They bring the nostalgic comfort of banana cream pie into individual servings perfect for parties, brunches, or a casual weeknight dessert. Each bite is a harmony of silky banana pudding, buttery graham cracker crust, fluffy whipped cream, and fresh banana slices.

What sets these apart? No oven time! The crust is pressed and chilled, the filling is mixed and spooned, and the pies are ready for topping in no time. Whether you’re prepping for a crowd or craving a solo indulgence, these little pies deliver all the flavor with none of the fuss.

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What Kind of Crust Should I Use?

For this no-bake version, graham cracker crust is the way to go. It offers that signature crunch and buttery flavor without requiring oven time. If you’re feeling fancy, chocolate cookie crumbs or crushed vanilla wafers are also fantastic swaps. The key is a sturdy base that holds together once chilled.

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Ingredients for the No-Bake Mini Banana Cream Pies

• Graham cracker crumbs – These form the foundation of your crust, providing a sweet, crumbly texture.
• Melted butter – Binds the crumbs and gives the crust a rich, buttery finish.
• Granulated sugar – Just a touch to sweeten the crust base.
• Instant banana pudding mix – This shortcut makes your filling thick, flavorful, and ready in minutes.
• Cold milk – Helps the pudding set into a smooth, creamy consistency.
• Whipped cream – Adds lightness to the filling and serves as a cloud-like topping.
• Bananas – Fresh slices add real banana flavor and that essential texture contrast.
• Cocoa powder (optional) – A light dusting adds a beautiful visual and subtle chocolatey note.

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How To Make the No-Bake Mini Banana Cream Pies

Step 1: Make the Crust Base

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the texture resembles wet sand. Spoon the mixture into mini tart pans or a muffin tin lined with paper cups. Press firmly into the base and slightly up the sides. Place in the fridge to chill while you prepare the filling.

Step 2: Mix the Pudding Filling

In a large mixing bowl, whisk together the instant banana pudding mix and cold milk. Continue whisking for 2 minutes until the mixture thickens. Gently fold in half of the whipped cream to create a light, mousse-like consistency.

Step 3: Assemble the Pies

Spoon the pudding mixture into the chilled crusts, smoothing the tops with the back of a spoon. Cover and refrigerate for at least 2 hours, or until set.

Step 4: Top and Decorate

Just before serving, top each pie with a generous swirl of whipped cream. Garnish with fresh banana slices and a dusting of cocoa powder if desired. Serve chilled and enjoy every creamy, fruity bite.

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Serving and Storing These Mini Banana Cream Pies

These pies are at their best when served cold, straight from the refrigerator. The individual portions make them ideal for parties, potlucks, or afternoon treats. For a more elegant presentation, serve them in mini tart pans with scalloped edges and top with banana slices right before plating.

To store, cover each pie with plastic wrap or keep them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. Avoid freezing, as the texture of the pudding and bananas can change significantly once thawed.

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Frequently Asked Questions

How do I keep the bananas from browning?

You can brush banana slices with a little lemon juice to slow down the oxidation. Just be careful not to add too much, as it might alter the flavor.

Can I make these pies a day ahead?

Absolutely. In fact, chilling them overnight helps the flavors meld and the texture firm up beautifully. Add the whipped topping and banana garnish just before serving.

What if I don’t have mini tart pans?

You can use a standard muffin tin with paper liners or even small mason jars for a cute, portable presentation.

Can I use homemade pudding instead of instant?

Yes, though it will increase your prep time. Just make sure your pudding is thick enough to hold its shape once spooned into the crusts.

Is there a dairy-free version?

You can use a plant-based milk with a dairy-free pudding mix and coconut whipped topping. Just check the labels for setting consistency.

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