- In a bowl, mix crumbs, sugar (if using), salt, and melted butter until evenly moistened.
- Divide mixture into muffin liners (about 1 1/2–2 tbsp per cup) or mini tart pans.
- Press firmly into the bottom (and slightly up the sides if possible).
- Chill for at least 20 minutes to firm up while you make the filling.
2) Prepare the pudding base
- Whisk pudding mix with cold milk for 2 minutes until thick.
- Whisk in sweetened condensed milk (if using) and vanilla.
- Chill 5–10 minutes to thicken more.
3) Optional: add cream cheese for extra thickness
- Beat softened cream cheese until smooth.
- Add a few spoonfuls of pudding to the cream cheese and beat to loosen.
- Then mix the cream cheese blend back into the pudding until smooth.
4) Fold in whipped topping (or whipped cream)
- Add a pinch of salt to balance sweetness.
- Gently fold whipped topping (or whipped cream) into the pudding until light and fluffy.
- Do not overmix—folding keeps the filling airy.
5) Prepare bananas
- Slice bananas and toss gently with lemon juice to slow browning.
- Pat lightly dry if very juicy.
6) Assemble the mini pies
- Place a few banana slices over each chilled crust.
- Spoon or pipe banana cream filling on top.
- Top with extra whipped cream and a sprinkle of crumbs or crushed wafers.
- Chill at least 2 hours (overnight is even better) so they set nicely.
Serving and Storage:
Serve these mini pies chilled for the best texture and cleanest presentation. They’re perfect for serving on a tray
because everyone can grab their own portion—no slicing, no mess.
Storage: Refrigerate covered for up to 2–3 days. Bananas may darken slightly over time.
Best make-ahead method: Make crusts and filling ahead, then add bananas on the day you serve for the
freshest look and taste.
Freezing: Not recommended—fresh bananas and pudding don’t thaw well.
Tips:
- Use firm bananas: Soft bananas get mushy quickly in chilled desserts.
- Chill crusts well: A firm crust keeps the pies from crumbling when you remove them.
- Fold gently: Folding whipped topping keeps the filling light and airy.
- Add banana garnish last: For the prettiest tops, add banana slices right before serving.
- Balance sweetness: A pinch of salt and vanilla make banana flavor pop.
Variations:
- Vanilla wafer crust: Use crushed vanilla wafers instead of graham crackers for a classic Southern vibe.
- Chocolate banana: Add a drizzle of chocolate syrup and sprinkle mini chocolate chips on top.
- Caramel banana: Add caramel drizzle between banana layers and finish with a pinch of flaky salt.
- Peanut butter twist: Fold 2–3 tbsp peanut butter into the filling for a banana-PB flavor combo.
- Banoffee-style: Add a spoon of dulce de leche under the bananas and top with whipped cream.
Tips:
If you want your mini pies to look bakery-perfect, pipe the filling using a piping bag (or a zip-top bag with the
corner snipped). Then top with a whipped cream swirl, a banana slice, and a dusting of cookie crumbs.
For extra crunch, sprinkle crumbs right before serving so they stay crisp.
For a stronger banana flavor, use banana cream pudding mix. For a more subtle flavor, use vanilla pudding and let the
fresh bananas do the work—either way, these mini pies taste amazing.
Conclusion:
No-Bake Mini Banana Cream Pies are an easy, crowd-pleasing dessert that delivers classic comfort in the cutest little
portions. With a buttery crumb crust, fluffy banana cream filling, and fresh banana layers, they’re perfect for
parties, holidays, and anytime you want a sweet treat without baking.
Make them ahead, chill them well, and get ready for everyone to ask, “Can I take a couple home?”
FAQ:
Can I make these the night before?
Yes. They set beautifully overnight. For the best appearance, add banana slices on top right before serving.
How do I keep bananas from turning brown?
Use firm bananas, toss lightly with lemon juice, and avoid placing bananas on top too early. Add top banana garnish at serving time.
Can I use homemade whipped cream instead of whipped topping?
Absolutely. Whip 1 cup heavy cream with 2–3 tbsp powdered sugar to stiff peaks, then fold into the pudding mixture.
What if my filling is too thin?
Make sure you used instant pudding and cold milk. Chill longer. You can also add 1–2 tbsp instant pudding mix to thicken.
Cream cheese also helps stabilize the filling.
Can I use store-bought mini crusts?
Yes—store-bought mini crusts make this recipe even faster. Just fill, chill, and top.
