Description
No-Bake Mini Banana Cream Pies are the perfect dessert for any occasion. These delightful little pies feature a buttery graham cracker crust, a creamy banana filling, and a fluffy whipped cream topping—all made without turning on the oven. Quick and easy to prepare, these pies are ideal for summer parties, family gatherings, or simply satisfying your sweet cravings. With the combination of smooth custard, fresh bananas, and a crunchy crust, each mini pie offers a burst of delicious flavor that everyone will love. Serve them chilled for a refreshing treat that’s both indulgent and light.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs (about 10–12 graham crackers crushed)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- Pinch of salt
For the banana cream filling:
- 2 medium ripe bananas
- 1 ½ cups heavy cream
- ½ cup sweetened condensed milk
- ½ teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons butter
- ½ teaspoon ground cinnamon (optional)
For the topping:
- Whipped cream (store-bought or homemade)
- Additional banana slices for garnish
- Crushed graham cracker crumbs (optional, for extra crunch)
Instructions
- Prepare the Crust:
In a food processor or a Ziploc bag and rolling pin, crush the graham crackers into crumbs. In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Mix well until the crumbs are evenly coated with the butter. - Form the Crust:
Spoon about 1 tablespoon of the mixture into each mini pie tin or cupcake liner. Press the crumbs firmly into the bottom of each mold using the back of a spoon or your fingers to form an even crust. Place the tins in the fridge for at least 10 minutes to set. - Prepare the Banana Cream Filling:
In a medium saucepan, whisk together the sweetened condensed milk, cornstarch, and cinnamon (if using). Over medium heat, bring to a simmer, stirring constantly until the mixture thickens. Remove from heat and stir in the butter and vanilla extract. Let the mixture cool slightly. - Mash One Banana:
Peel and mash one of the bananas until smooth. Add the mashed banana to the creamy mixture and stir to incorporate. Let it cool for a few minutes. - Assemble the Pies:
Remove the pie crusts from the fridge. Slice the second banana into thin rounds and layer the slices evenly on top of the graham cracker crusts. Spoon the banana cream filling on top of the bananas, smoothing the filling with a spoon or offset spatula. - Chill the Pies:
Place the mini pies in the refrigerator and chill for at least 2 hours to allow the filling to set. - Top with Whipped Cream:
Once the pies are set, add a generous dollop of whipped cream on top of each pie. You can use store-bought whipped cream or make your own by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form. - Garnish and Serve:
Garnish each mini pie with banana slices and a sprinkle of crushed graham crackers for extra crunch. Serve chilled and enjoy!
Notes
- Banana Freshness:
To prevent the banana slices from browning too quickly, it’s best to add them as a garnish just before serving. If you’re preparing the pies ahead of time, try placing a layer of plastic wrap directly on top of the banana cream filling to reduce exposure to air and help maintain freshness. - Customize the Crust:
While graham crackers are traditional, feel free to swap them for other cookies like Digestive biscuits, Oreos, or shortbread for a different flavor and texture. - Whipped Cream:
For an extra light and airy texture, make your own whipped cream using heavy cream, powdered sugar, and vanilla extract. You can also flavor the whipped cream with a little cinnamon or even a splash of rum extract for a fun twist. - Make-Ahead Tips:
These mini pies can be made ahead of time, and they actually taste better after chilling for a few hours as the flavors meld. Prepare them a day in advance for the best results. Just keep them covered tightly in the fridge. - Storage:
Leftover pies can be stored in an airtight container in the refrigerator for 2-3 days. Freezing is an option too, but it’s best to freeze them before adding the whipped cream topping. Thaw in the fridge for several hours before serving. - Vegan Option:
To make this recipe vegan, swap the heavy cream with coconut cream and use a dairy-free condensed milk alternative. Also, you can replace the butter in the crust and filling with vegan butter. - Banana Ripeness:
Make sure the bananas you use are ripe, as they will give the filling a richer, sweeter flavor. Overripe bananas work great in this recipe as they are naturally sweeter and easier to mash.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: ~280 kcal
- Sugar: ~18 g
- Sodium: ~130 mg
- Fat: ~16 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~5 g
- Trans Fat: ~0 g
- Carbohydrates: ~30 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~35 mg