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No-Bake Mini Banana Cream Pies

Irresistible No-Bake Mini Banana Cream Pies

Delight in these easy No-Bake Mini Banana Cream Pies, perfect for parties or family gatherings.
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Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Feel free to use gluten-free cookies for a GF version.
  • 1/4 cup Melted Butter Coconut oil makes a great dairy-free alternative.
  • 1/4 cup Sugar For a natural option, use coconut sugar instead.
For the Pudding Filling
  • 1 package Instant Banana Cream Pudding Mix Vanilla pudding mix works just as well for a different flavor.
  • 2 cups Cold Milk Any plant-based milk can substitute for a dairy-free option.
For the Whipped Topping
  • 1 cup Heavy Cream Coconut cream is a suitable dairy-free alternative.
  • 1/4 cup Powdered Sugar Omit if you prefer a less sweet topping.
  • 1 teaspoon Vanilla Extract Try almond extract for a unique twist.
For the Garnish
  • 2 medium Ripe Bananas, Sliced Coat with lemon juice to prevent browning if making ahead.
  • 1 cup Whipped Cream Store-bought whipped cream can save you time.
  • 2 tablespoons Honey Maple syrup can serve as a delicious substitute.

Equipment

  • Muffin tin
  • Mixing bowl
  • Electric mixer

Method
 

Preparation Steps
  1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until well coated and crumbly. Set aside.
  2. Press the graham cracker mixture into the bottom and sides of a muffin tin, creating small crusts. Refrigerate for at least 1 hour.
  3. In a large bowl, whisk together the instant banana cream pudding mix and cold milk for about 2 minutes until thickened. Chill for 5 minutes.
  4. Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3-5 minutes.
  5. Gently fold half of the whipped cream into the pudding mixture, preserving airiness.
  6. Layer sliced bananas in each crust and spoon the pudding mixture on top, filling generously.
  7. Top each mini pie with a dollop of the remaining whipped cream.
  8. Decorate with additional banana slices and a drizzle of honey. Refrigerate for 1 hour before serving.

Nutrition

Serving: 1mini pieCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 160mgPotassium: 300mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Allow the pies to chill for optimal texture and flavor merging. Enjoy within 24-48 hours for best taste.

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