No-Bake Mini Banana Cream Pies

These No-Bake Mini Banana Cream Pies are a sweet, creamy treat made with graham cracker crust, banana pudding, and fresh whipped cream. Perfect for a quick dessert, they’re ready in 20 minutes, with no oven needed! Garnish with fresh banana slices and a drizzle of honey.

Ingredients:

11/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced Whipped cream, for topping Honey, for drizzling

Directions:

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the banana pudding mixture.
Spoon the banana pudding into the chilled pie crusts.
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with banana slices and a drizzle of honey.
Prep Time: 20 minutes | Total Time: 20 minutes (plus chilling time)
Kcal: 290 kcal | Servings: 12 mini pies

No-Bake Mini Banana Cream Pies

These No-Bake Mini Banana Cream Pies are a sweet, creamy treat made with graham cracker crust, banana pudding, and fresh whipped cream. Perfect for a quick dessert, they're ready in 20 minutes, with no oven needed! Garnish with fresh banana slices and a drizzle of honey.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 12

Calories 290 kcal

Ingredients

  

• 11/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 1 package 3.4 oz instant banana cream pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas sliced Whipped cream, for topping Honey, for drizzling

Instructions

 

• In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
• Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
• In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
• In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Fold half of the whipped cream into the banana pudding mixture.
• Spoon the banana pudding into the chilled pie crusts.
• Top each mini pie with a dollop of the remaining whipped cream.
• Garnish with banana slices and a drizzle of honey.