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No-Bake Mini Banana Cream Pies

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Impressive no-bake mini banana cream pies with graham cracker crusts, banana pudding, and whipped cream, perfect for brunch or dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter (or coconut oil for dairy-free)
  • 1/4 cup granulated sugar
  • 1 package instant banana cream pudding mix (or vanilla pudding)
  • 2 cups cold milk (or almond/oat milk for dairy-free)
  • 1 cup heavy cream (or light cream)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (or almond extract)
  • 3 ripe bananas
  • 1 cup whipped cream (or whipped coconut cream for vegan)
  • 2 tablespoons honey (or maple syrup)

Instructions

  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Stir until moistened.
  2. Press crumb mixture into mini tart cups or a muffin tin and chill in the fridge for 10–15 minutes.
  3. In a bowl, whisk instant banana pudding mix into cold milk until smooth. Let it sit for 2–3 minutes.
  4. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold half into the pudding.
  5. Slice bananas into rounds and toss with lemon juice if desired.
  6. Layer pudding, banana slices, and more pudding in each crust. Smooth the tops.
  7. Refrigerate for at least 1 hour to set.
  8. Before serving, top with remaining whipped cream, drizzle with honey, and garnish with banana slices or graham crumbs.

Notes

Use cold milk for instant pudding to set properly. Best consumed within 3 days due to banana browning.

Nutrition

Find it online: https://www.simplefamilydishes.com/no-bake-mini-banana-cream-pies/