No-Bake Mini Banana Cream Pies

The Sweetest Bite of Summer — Creamy, Dreamy, and Easy as Pie

If there’s a dessert that captures the essence of sunny days, lazy afternoons, and the warm hug of nostalgia, it has to be banana cream pie. Silky pudding, whipped cream, sweet ripe bananas, and a buttery graham cracker crust—what’s not to love? Now imagine all of that flavor, all of that comfort, in a miniature, no-bake version that’s as adorable as it is delicious.

These No-Bake Mini Banana Cream Pies are the answer to every dessert craving you didn’t know you had. They’re the perfect little indulgence—elegant enough for a baby shower or brunch, yet simple enough for a Tuesday night treat. Best of all, you don’t need to turn on the oven, making them ideal for warm weather when you’re craving something cool and creamy.

Why You’ll Fall in Love With These Mini Pies

There’s so much to adore about this recipe beyond the obvious appeal of banana cream flavor in bite-sized form:

No baking required – A fridge does all the work.
Mini size = perfect portions – No slicing or serving spoons needed.
Quick to assemble – Only 20 minutes of hands-on time.
Crowd-pleasing – Classic flavors with a presentation that always wows.
Make-ahead friendly – Great for planning parties, brunches, or gatherings in advance.

Whether you’re hosting guests or just treating yourself to something sweet, these mini pies check all the boxes for taste, ease, and visual charm.

Let’s Talk Ingredients

These mini banana cream pies use simple pantry staples and fridge basics. Here’s a breakdown of everything you’ll need and why each one matters:

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs
The base of any great no-bake crust. These crumbs bring that nostalgic, buttery crunch to each bite. Use pre-crushed crumbs or blitz whole crackers in a food processor.
½ cup melted butter
Acts as the binder for your crust, helping everything stick together once chilled. Plus, it brings a rich, indulgent flavor.
¼ cup sugar
Adds just the right amount of sweetness to the crust and helps it firm up when chilled.

For the Filling:

1 package (3.4 oz) instant banana cream pudding mix
The heart of the filling—creamy, banana-flavored, and no cooking required. It sets up quickly and offers that unmistakable banana cream taste.
2 cups cold milk
Used to activate and thicken the instant pudding. Cold milk is essential for getting the right consistency.
1 cup heavy cream
Whipped to fluffy peaks, this adds body and richness to the filling and also becomes the topping.
2 tablespoons powdered sugar
Sweetens the whipped cream without making it gritty.
1 teaspoon vanilla extract
Adds warmth and depth to the whipped cream—don’t skip it!
2 ripe bananas, sliced
For layering and garnishing. You want bananas that are ripe but still firm so they don’t turn mushy or brown too quickly.
Whipped cream (leftover from above)
For topping each mini pie with a generous, cloud-like swirl.
Honey (optional), for drizzling
A touch of honey over the top adds extra sweetness and shine. It’s optional, but it elevates the look and flavor.

Step-by-Step Instructions

Let’s walk through exactly how to bring these mini banana cream pies to life.

1. Make the Crust

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir with a fork until the mixture resembles wet sand.

Tip: If it seems too dry, add an extra tablespoon of melted butter. Too wet? Add a pinch more crumbs.

Spoon about 2 tablespoons of crust mixture into each muffin tin cup. Use the back of a spoon or a small measuring cup to press the crumbs firmly into the bottom and up the sides, forming mini pie shells.

Place the tray in the refrigerator and chill for at least 1 hour. This sets the crust and helps it hold its shape when you remove them later.

Pro Tip: Line the muffin tin with cupcake liners or use a silicone muffin mold for easy removal!

2. Make the Banana Pudding Filling

In a large bowl, whisk the instant banana cream pudding mix with the cold milk. Whisk for 2–3 minutes until the mixture thickens to a pudding-like consistency. Place in the fridge for 5 minutes to firm up further.

This will become the silky-smooth base of your pies.

3. Whip the Cream

While the pudding chills, whip your heavy cream. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer with the whisk attachment, whip on medium-high speed until stiff peaks form.

This means when you lift the whisk, the cream holds its shape without drooping.

4. Make the Creamy Filling

Fold half of the whipped cream gently into the chilled banana pudding. This creates a light, mousse-like texture that makes the filling luxurious and airy.

Save the other half of the whipped cream for topping the pies later.

5. Assemble the Pies

Remove the crusts from the refrigerator. Add a slice or two of banana to the bottom of each mini crust for extra flavor and texture.

Then, spoon the banana pudding filling into each crust, filling them nearly to the top.

Top each with a dollop or swirl of whipped cream, a fresh banana slice, and a drizzle of honey if desired.

6. Chill Again (Optional but Recommended)

While you can serve them immediately, they’re even better if you chill them for 30–60 minutes before serving. This allows all the flavors to meld and the filling to firm up beautifully.

Presentation Tips

Garnish with a mini vanilla wafer or graham cracker wedge for flair.
Use a piping bag for the whipped cream topping for bakery-style elegance.
Sprinkle lightly with crushed nuts, shaved chocolate, or toasted coconut for texture.

Make-Ahead and Storage Tips

Can I make these ahead of time?

Yes! You can prepare the crusts and filling a day in advance. Assemble the pies and garnish the same day you plan to serve them for best texture.

How long do they keep?

These mini pies are best within 2–3 days. The crust stays crisp and the bananas remain fresh. Cover them with plastic wrap or store in an airtight container in the fridge.

Pro tip: If making more than a day ahead, add fresh banana slices just before serving to prevent browning.

Flavor Variations

These little pies are so versatile. Here are some delicious ways to change it up:

Chocolate Banana Cream Pies
Use chocolate graham crackers and top with chocolate curls.
Peanut Butter Banana Cream Pies
Swirl ¼ cup of peanut butter into the pudding mixture before folding in the whipped cream.
Tropical Twist
Add crushed pineapple to the pudding and top with toasted coconut for a piña colada vibe.
Boozy Banoffee Pies
Mix a tablespoon of dark rum or banana liqueur into the pudding for a grown-up twist.

Kid-Friendly Fun

These pies are a fantastic project for little hands. Kids love pressing the crusts into the pan and spooning the filling. Let them customize their own toppings with:

Mini chocolate chips
Sprinkles
Marshmallows
Caramel drizzle

It’s a sweet and simple way to get them excited about kitchen time!

When to Serve These Mini Pies

These pies are the ultimate no-fuss dessert for just about any occasion:

Summer BBQs – No oven needed. No fork required.
Bridal & baby showers – Dainty, elegant, and easy to serve.
Birthday parties – Make a bunch and let guests grab their own.
Picnics & potlucks – Travel well and don’t need reheating.
Weeknight dessert – Easy enough for even your busiest days.

Nutrition Snapshot (Per Mini Pie)

Calories: ~290 kcal
Fat: ~18g
Carbs: ~28g
Protein: ~3g

This is a treat, of course—light, creamy, and decadent in all the best ways.

Final Thoughts: A Classic Made Mini

In the world of desserts, banana cream pie is a timeless classic. These no-bake mini versions take everything we love about that dessert and make it cuter, quicker, and just as satisfying.

They’re the kind of dessert that makes people smile. The kind that disappears faster than you expect. And the kind that makes you wish you’d made just a few more.

So next time you’re craving something cool, creamy, and completely crowd-pleasing—reach for this recipe. One bite and you’ll know: mini pies, major love.