Mini Creamy Banana Pies with a Graham Cracker Crust

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No-Bake Mini Banana Cream Pies are the ultimate bite-sized dessert that’s perfect for summer gatherings, picnics, or any time you crave something sweet and refreshing. With a buttery graham cracker crust, a silky smooth banana pudding filling, and fresh banana slices, these mini pies are a delightful treat. Topped with a generous swirl of whipped cream and a sprinkle of crushed graham crackers, they’re not only delicious but also incredibly easy to make.

  1. Ingredients:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 2 ripe bananas, sliced
  • Whipped cream (for topping)
  • Crushed graham crackers (for garnish, optional)

Directions:

  1. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
  2. Press the crumb mixture into the bottom of 6-8 small tart pans or mini pie dishes to form the crust. Use the back of a spoon to pack it tightly. Place the crusts in the fridge to set while you prepare the filling.
  3. In a separate bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form. Stir in the vanilla extract and set aside.
  4. In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
  5. Layer the banana slices over the graham cracker crusts, then spoon the pudding mixture over the bananas.
  6. Top each mini pie with a generous dollop of whipped cream. Garnish with crushed graham crackers for an extra touch of texture and flavor.
  7. Refrigerate the mini pies for at least 2 hours to allow them to set before serving.
  8. Serve chilled and enjoy!

Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 300 kcal | Servings: 6-8 mini pies

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