no bake mini banana cream pies

Hey y'all! If you love silky-smooth pudding, fluffy whipped cream, and sweet banana goodness in a handheld bite, these no bake mini banana cream pies are your new go-to. They’re perfect for parties, weeknight treats, or whenever you don’t want to turn on the oven. Let’s get cooking!

Yield: 12 mini pies
Prep Time: 20 minutes
Cook Time: 0 minutes (no bake)
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Refrigeration Temp: 37–40°F (3–4°C)

Why You'll Love These no bake mini banana cream pies

• No-oven dessert that still tastes bakery-fancy and ultra-creamy.
• Perfectly portioned mini pies for parties, picnics, and lunchbox treats.
• Quick assembly with instant pudding and a cloud of whipped cream.
• Customizable crusts and toppings to match any craving.
• Make-ahead friendly so dessert is stress-free when guests arrive.

Ingredients for No-Bake Mini Banana Cream Pies

Option A (easiest): 12 store-bought mini graham cracker pie crusts (about 2.75 inches each)

Option B (homemade mini crusts):

• 1 ½ cups (150 g) graham cracker crumbs
• 6 tablespoon (85 g) unsalted butter, melted
• 2 tablespoon (25 g) granulated sugar
• Pinch fine sea salt

Bananas:

• 2 large ripe bananas, peeled and sliced ¼ inch thick
• 1 tablespoon fresh lemon juice (to prevent browning)

Filling:

• 1 (3.4-oz / 96 g) box instant vanilla pudding mix
• 1 ½ cups (360 ml) very cold whole milk
• 4 oz (113 g) cream cheese, softened (optional for extra richness)
• 1 teaspoon pure vanilla extract
• Pinch fine sea salt

Whipped cream topping:

• 1 cup (240 ml) heavy whipping cream, cold
• 2 tablespoon (16 g) powdered sugar
• ½ teaspoon vanilla extract
• Pinch fine sea salt

Garnish (optional): 6 vanilla wafers, crushed (about ⅓ cup / 35 g), shaved dark chocolate (1 oz / 28 g), or extra banana slices

Step-by-Step Directions: no bake mini banana cream pies

1. Make the mini crusts (or prep store-bought)

   If using homemade: Stir graham crumbs, sugar, and a pinch of salt. Pour in melted butter and mix until it resembles damp sand. Press about 2 tablespoon into each of 12 muffin liners or mini tart pans, packing firmly. Chill 10 minutes to set. If using store-bought shells, unwrap and set on a tray.

2. Slice bananas

   Slice bananas into ¼-inch coins and toss gently with lemon juice to slow browning. Set aside.

3. Whisk the silky filling

   In a bowl, whisk instant pudding mix with cold milk for 2 minutes until thick. Optional: Beat softened cream cheese 30–45 seconds until smooth, then whisk in the pudding, vanilla, and a pinch of salt. Let stand 5 minutes to finish setting.

4. Whip the topping

   In a chilled bowl, whip heavy cream, powdered sugar, vanilla, and a pinch of salt on medium-high for 2–3 minutes until medium peaks form.

5. Assemble your mini banana cream pies

   Place 3–4 banana slices in each crust. Spoon or pipe 2–3 tablespoon pudding filling over the bananas. Add a couple more banana slices if you like. Top with a generous swirl of whipped cream.

6. 

   Chill to set

   Cover loosely and refrigerate at 37–40°F (3–4°C) for at least 2 hours, or up to overnight, until the pies are nicely set.

7. Garnish and serve

   Sprinkle with crushed vanilla wafers or chocolate shavings and add a fresh banana slice on top just before serving.

Notes for Perfect Results

• Cold ingredients are key: very cold milk helps instant pudding set thicker and faster—don’t skip chilling your dairy.
• Homemade crust tips: firmly pack crumbs so they don’t crumble. For visual guidance on no-bake crust technique, see this guide from King Arthur Baking.
• Bananas first: layer banana slices under the filling so they’re cushioned from air and stay fresher-looking.

Fun Variations: Mini Banana Cream Pies

• Chocolate-bottom: Brush crusts with 3 oz melted dark chocolate and chill 5 minutes before filling.
• Peanut butter banana: Whisk ⅓ cup creamy peanut butter into the pudding; top with chopped roasted peanuts.
• Coconut-banana dream: Use 1 cup whole milk + ½ cup coconut cream for the pudding; finish with toasted coconut flakes.

Equipment You'll Need

• Mixing bowls and a whisk
• Hand mixer (helpful for cream cheese and whipped cream)
• Measuring cups and spoons
• Muffin tin with liners or mini tart pans (if making crusts)
• Rubber spatula and spoon or piping bag with star tip
• Paring knife and cutting board

Storage & Make-Ahead for Mini Banana Cream Pies

• Refrigerate covered at 37–40°F (3–4°C) for 2–3 days. For the freshest look, add the final banana garnish right before serving.
• Make-ahead: Fill crusts and chill up to 24 hours; pipe whipped cream and add garnishes within 2–4 hours of serving.
• Freezing isn’t recommended—bananas can turn watery and the texture of the pudding can change.

Serving & Pairings

• Serve chilled with hot coffee, black tea, or iced cold brew.
• Add a drizzle of warm salted caramel or chocolate sauce and a sprinkle of wafer crumbs.
• Fresh sides: sliced strawberries or blueberries for bright contrast.

Pro Tips: Best Results for no bake mini banana cream pies

• Stabilize whipped cream for longer hold: bloom 1 teaspoon powdered gelatin in 1 tablespoon cold water, melt briefly, and stream into softly whipped cream. See technique at Serious Eats.
• Extra-firm filling: reduce milk to 1 ¼ cups (300 ml) for a thicker set, especially in warmer kitchens or for outdoor events.
• Food safety matters: keep pies at fridge temp (37–40°F) and don’t leave out over 2 hours. More guidance via FoodSafety.gov.

FAQ: no bake mini banana cream pies

Can I use cook-and-serve pudding or a stovetop custard?

Yes. Cook according to package directions (usually 5–7 minutes) until it reaches about 180°F (82°C), cool to room temp, then fill shells and chill 2 hours. It’s still a no-oven dessert.

How do I keep the bananas from turning brown?

Toss slices with 1 tablespoon lemon juice, tuck them under the filling, and add any exposed banana garnish right before serving. Limiting air contact helps.

Can I make these gluten-free?

Absolutely—use gluten-free graham crackers or cookies for the crust and confirm your pudding mix is gluten-free. The rest is naturally gluten-free.

These no bake mini banana cream pies are creamy, dreamy, and party-ready—no oven, no stress, all smiles.