No-Bake Mini Banana Cream Pies Recipe

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Miniature in size but mighty in flavor, these No-Bake Mini Banana Cream Pies are the ultimate treat when you’re craving a chilled, creamy dessert that doesn’t require an oven. Built on a buttery graham cracker crust and topped with clouds of whipped cream, every bite features the mellow sweetness of bananas nestled into a velvety vanilla pudding base.

Whether you’re preparing dessert for a party or just want something easy to whip up on a warm evening, these pies deliver with minimal effort and maximum satisfaction. They’re perfectly portioned for single servings, making them ideal for everything from after-school snacks to festive potlucks.

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Ingredients for this No-Bake Mini Banana Cream Pies Recipe

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 ripe bananas, sliced
• Cocoa powder (optional, for dusting)

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Step 1: Make the Crust

In a mixing bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Divide evenly among mini tart pans, pressing the mixture firmly into the bottoms and up the sides. Chill in the refrigerator for at least 30 minutes to set.

Step 2: Prepare the Filling

In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes. Let it sit for another few minutes to firm up slightly.

Step 3: Assemble the Pies

Slice the bananas and layer them on the bottom of each chilled crust. Spoon the pudding mixture over the banana slices, smoothing out the tops.

Step 4: Make the Whipped Cream

In a cold bowl, whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spoon the whipped cream over the pudding layer.

Step 5: Garnish and Chill

Top each pie with a few more banana slices and a light dusting of cocoa powder, if using. Refrigerate for at least 1 hour before serving for best texture.

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Frequently Asked Questions

How ripe should the bananas be?

Use ripe bananas that are yellow with a few brown spots. They’ll be sweet and soft, perfect for layering in the pies.

Can I use store-bought whipped topping instead of homemade?

Yes, you can substitute store-bought whipped topping to save time. Just spoon or pipe it on as directed.

What if I don’t have mini tart pans?

You can use muffin tins lined with cupcake liners or even small ramekins for a similar effect.

Is there a dairy-free version?

Absolutely! Use dairy-free butter, almond milk for the pudding, and a coconut-based whipped topping.

Can I make these ahead of time?

Yes, you can prepare them up to a day in advance. Just wait to add the final banana slices and whipped topping until closer to serving time.

How do I keep the bananas from browning?

Brush the banana slices with a little lemon juice before layering to help prevent browning.

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