There’s something about banana cream pie that instantly transports you to a place of sweet comfort. These no-bake mini versions are everything you love about the classic dessert — creamy pudding, ripe bananas, fluffy whipped topping — but made even more delightful in personal-sized portions. Perfect for parties, potlucks, or weeknight desserts, these bite-sized treats are as simple as they are satisfying.
The beauty of this recipe is that it requires no oven time. The graham cracker crust sets up quickly in the fridge, and the instant pudding takes care of the creamy base without any stovetop fuss. It’s the kind of dessert that feels homemade and indulgent but comes together in just a few easy steps.
Each mini pie begins with a buttery graham cracker crust that provides the ideal crunch to balance the smooth vanilla filling. Slices of ripe banana add natural sweetness and that signature flavor, while a generous dollop of whipped topping makes them irresistibly light and airy. For a finishing touch, a drizzle of honey or caramel offers a bit of glossy, golden sweetness that elevates the presentation.
These mini banana cream pies are an ideal make-ahead dessert. Chill them in advance and garnish just before serving for a fresh, picture-perfect finish. Whether you’re hosting guests or simply craving something sweet and nostalgic, these creamy minis are sure to deliver.
Servings: 12 mini pies
Ready in: 20 minutes (plus chilling)
Ingredients:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 2 ripe bananas, sliced
- Whipped topping or whipped cream
- Optional: honey or caramel drizzle
Instructions:
- In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press about a tablespoon of the mixture into the bottoms of a muffin tin or mini tart pans to form crusts. Chill for 10 minutes to set.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Optional step: Place a banana slice at the bottom of each crust before adding pudding for an extra fruity touch.
- Spoon the pudding evenly into each prepared crust. Smooth the tops and refrigerate for at least 1 hour to allow the pies to set.
- Before serving, top each mini pie with whipped cream, a few banana slices, and a drizzle of honey or caramel, if desired.
Variations:
- Chocolate Lovers: Use chocolate pudding instead of vanilla for a twist on flavor.
- Nutty Crunch: Add crushed toasted almonds or pecans to the graham cracker crust.
- Tropical Flair: Mix in a few tablespoons of crushed pineapple with the pudding for a fruity fusion.
- Cookie Crust: Substitute graham crackers with vanilla wafers or shortbread for a sweeter base.
Tips:
- For easy removal, use silicone muffin pans or line your tin with cupcake liners.
- To keep bananas from browning, lightly brush slices with lemon juice before placing on top.
- These mini pies are best served the same day they’re garnished, but the base can be made up to a day in advance.
- Customize each one — kids and adults alike will enjoy building their own banana cream creations.
