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No-Bake Mini Banana Cream Pies

Delightful bite-sized banana cream pies with a creamy filling, gra cracker crust, and whipped cream topping, perfect for any occasion.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gra cracker cbs (about 10 large crackers)
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter (melted)
For the filling
  • 2 cups cold whole milk
  • 1 package instant banana cream pudding mix (3.4 oz)
  • 2 units ripe bananas (sliced)
For the topping
  • 1 cup whipped cream (for topping, homemade or store-bought)
  • chopped nuts or chocolate shavings (optional, for garnish)

Method
 

Preparation
  1. In a medium bowl, combine the gra cracker cbs, granulated sugar, and melted butter. Mix until the cbs are fully coated.
  2. Press the mixture evenly into the bottom and up the sides of each mini pie dish (or muffin tin if you don’t have mini pie dishes). Chill in the fridge for 10 minutes to set.
Filling
  1. In a separate bowl, whisk together the cold milk and the instant banana cream pudding mix for about 2 minutes, or until it thickens. Set aside for a moment.
  2. Remove the crusts from the fridge and evenly distribute the sliced bananas over the crust.
  3. Pour the banana pudding mixture on top, filling each crust.
Chilling
  1. Cover the mini pies with plastic wrap and place them in the refrigerator for a minimum of 2 hours, or until set.
Serving
  1. Before serving, add a generous dollop of whipped cream on each pie.
  2. For extra flair, sprinkle some chopped nuts or chocolate shavings on top if desired.
  3. Enjoy!

Notes

Make the mini pies a day in advance for gatherings. Top with whipped cream right before serving to keep it fresh. Toss bananas with a bit of lemon juice to prevent browning. Use vanilla pudding instead of banana for variation.