and ridiculously easy—without turning on the oven. They have everything you love about classic banana cream pie:
a sweet crumb crust, a fluffy banana-vanilla filling, and layers of fresh banana slices… but in adorable
individual portions that are perfect for parties, potlucks, lunches, and make-ahead desserts.
These mini pies are especially great because they’re flexible. You can keep them ultra-simple with pudding mix and
whipped topping, or upgrade them with real whipped cream and a touch of cream cheese for a cheesecake-like richness.
Either way, the texture is smooth and light, the banana flavor is comforting, and the presentation looks bakery-level
even when the steps are beginner-friendly.
If you’ve ever avoided banana cream pie because you didn’t want to bake crust or temper eggs, this is your shortcut.
The result is cool, creamy, and satisfying—exactly what banana cream pie should be.
Ingredients:
For the Mini Crusts
- 1 1/2 cups graham cracker crumbs (or crushed vanilla wafers)
- 3 tbsp granulated sugar (optional if using graham crackers)
- 6 tbsp unsalted butter, melted
- Pinch of salt
Shortcut option: Use store-bought mini graham crusts.
For the Banana Cream Filling
- 2 boxes instant banana cream pudding mix (3.4 oz / 96 g each)
- 720 ml (3 cups) cold milk
- 240 ml (1 cup) sweetened condensed milk (optional, makes it richer)
- 1 tsp vanilla extract
- 240 ml (1 cup) whipped topping (Cool Whip), thawed or 1 cup heavy cream whipped to stiff peaks
- Optional: 115 g (4 oz) cream cheese, softened (adds a cheesecake-like thickness)
- Pinch of salt (balances sweetness)
For Layering and Topping
- 3–4 ripe but firm bananas, sliced
- 1–2 tbsp lemon juice (to slow banana browning)
- Extra whipped cream for topping
- Crushed wafers or graham crumbs for garnish
- Optional: caramel drizzle or shaved chocolate
Equipment
- 12-count muffin pan + liners, or mini tart pans, or small dessert cups
- Mixing bowls + whisk/hand mixer
- Optional: piping bag for neat filling
