Go Back

Easy No-Bake Mini Banana Cream Pies

A delightful no-bake dessert featuring layers of fresh bananas, creamy banana pudding, and a crunchy graham cracker crust.
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 12 mini graham cracker crusts or pressed crumb mixture
Filling and Topping
  • 2 ripe bananas sliced
  • 1 package instant banana cream pudding mix 3.4 oz
  • 2 cups cold milk
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce for drizzling
  • 1/2 cup chopped pecans for garnish

Equipment

  • Mixing bowl
  • Electric mixer
  • Mini tart pans
  • Spatula

Method
 

Steps
  1. Combine graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand.
  2. Press 2 tablespoons of the mixture into each mini tart pan and chill in the refrigerator.
  3. Whisk the instant pudding mix with cold milk for 2 minutes until thickened.
  4. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  5. Fold the whipped cream into the pudding mixture until smooth.
  6. Place a layer of banana slices into the bottom of each chilled crust.
  7. Spoon the banana cream filling over the banana slices and smooth the tops.
  8. Chill the pies in the refrigerator for at least 2 hours until set.
  9. Drizzle with caramel sauce and garnish with chopped pecans before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Use ripe but firm bananas for best results.