The first time I made these No-Bake Mini Banana Cream Pies, it was one of those sticky summer afternoons where the very thought of turning on the oven made me wilt. I wanted something creamy, dreamy, and nostalgic, but without the kitchen sweat. What unfolded was pure magic. As I whipped the filling, the sweet, vanilla-kissed scent mixed with the buttery graham cracker aroma, and I knew I’d found a forever favorite. These mini pies are my little jars of joy—effortless, elegant, and packed with the kind of banana flavor that takes you right back. Let me show you how to make your own.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 2 large, ripe bananas (plus extra for topping)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Let’s talk about the stars here. First, the bananas: don’t use raw, yellow bananas—wait until they’re speckled with brown spots. That’s when their natural sugars have fully developed, giving you the deepest, sweetest flavor that won’t taste bland or starchy. For the graham crumbs, I’ve bought pre-crushed and crushed my own, and while both work, the homemade crumbs from whole crackers give a noticeably better texture. And please, don’t skip the heavy cream for the topping; that cloud-like homemade whipped cream is what elevates this from a simple pudding cup to a truly special dessert. Trust me, it makes a huge difference.
Equipment Needed
- 12 standard-size muffin tin (for shaping)
- Muffin liners (paper or foil)
- Medium and large mixing bowls
- Whisk and electric hand mixer (or stand mixer)
- Spatula
- Measuring cups and spoons
- Ziplock bag & rolling pin (for crushing crackers, if needed)
- Piping bag with star tip (optional, but fun!)
You might look at the muffin tin and wonder—are we baking? Nope! This is my favorite hack for giving the mini pies perfect, uniform walls without any fuss. The liners are crucial for easy removal later. While an electric mixer is best for the whipped cream, I’ve made it by hand with a strong whisk and sheer determination when I couldn’t find my beaters; it’s a workout, but doable. The piping bag is my personal flourish for a pretty finish, but simply spooning the cream on tastes just as wonderful. This list looks longer than it is; it’s mostly everyday kitchen staples.
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