No-Bake Mini Banana Cream Pies

Name: No-Bake Mini Banana Cream Pies
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1.5 cups Graham cracker crumbs; 5 tbsp Butter, melted; 2 tbsp Sugar; 1 cup Whole milk; 1 packet Instant vanilla pudding mix; 2 medium Ripe bananas; 1 cup Heavy whipping cream; 2 tbsp Powdered sugar; ½ tsp Vanilla extract

Finished no-bake mini banana cream pies in glass cups with whipped cream, banana slices, and graham crumbs.

David Johnson

Published: June 13, 2026

Categories: Dairy, Fruits

Tags: Dessert, Summer, easy, Banana, No-Bake, Individual Servings

Banana Cream Pies

Charming individual banana cream pies with crispy graham cracker crusts, silky custard filling, and fresh whipped cream. No oven required.

Prep Time:20 minTotal Time:20 minServings:4Difficulty:Easy

These delightful no-bake mini banana cream pies are the answer to your dessert cravings when you want something special but don't want to heat up the kitchen. Served in individual glass cups or small pie dishes, they're elegant enough for dinner parties yet casual enough for a weeknight treat. The beauty of this recipe is its simplicity—layers of buttery graham cracker crust, silky vanilla custard infused with fresh banana, and clouds of whipped cream come together in minutes.

What I love most about making these is how they showcase the humble banana in its best light. The combination of ripe banana puree mixed with a smooth custard filling creates a naturally sweet, creamy center that doesn't rely on heavy cream or complicated techniques. They're the perfect make-ahead dessert too—assemble them a few hours before serving and let the flavors meld beautifully in the fridge.

Nutrition (per serving)

Calories:380 kcal

Protein:6 g

Carbs:48 g

Fat:18 g

Directions

1

Mix graham cracker crumbs, melted butter, and sugar together in a bowl until the texture resembles wet sand. Divide evenly among four glass dessert cups or small pie dishes, pressing gently to form a crust base.
2

In a separate bowl, whisk together the whole milk and instant vanilla pudding mix according to package directions until thickened.
3

Peel the bananas and mash them well in another bowl. Gently fold the mashed banana into the pudding mixture until just combined, being careful not to overmix.
4

Divide the banana pudding mixture evenly among the four cups, spreading it smoothly over the crusts.
5

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6

Top each pie with a generous dollop of whipped cream. Sprinkle lightly with additional graham cracker crumbs if desired.
7

Chill for at least 30 minutes before serving. These are best enjoyed within 4 hours of assembly to prevent the crust from softening too much.

Ingredients

Graham cracker crumbs:1.5 cups
Butter, melted:5 tbsp
Sugar:2 tbsp
Whole milk:1 cup
Instant vanilla pudding mix:1 packet
Ripe bananas:2 medium
Heavy whipping cream:1 cup
Powdered sugar:2 tbsp
Vanilla extract:½ tsp

Tips & Notes

For extra banana flavor, slice a fresh banana and layer it between the pudding and whipped cream topping.
Make the crust and pudding ahead of time separately, then assemble just before serving for the crispest crust.
If your bananas are very green, let them sit at room temperature for a day or two to develop more sweetness.
You can substitute Greek yogurt for half the whipped cream for a tangy twist and added protein.
These are perfect for meal prep—assemble in small mason jars for grab-and-go desserts throughout the week.