Mini Banana Cream Pies

These bite-sized, nostalgic mini banana cream pies feature a buttery graham crust layered with silky vanilla pudding and ripe banana slices, making them a delightful dessert for any occasion.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 1 15

Course Dessert, Snack

Cuisine American

Servings 12 pieces

Calories 210 kcal

Ingredients

Crust

1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

Filling

1 pouch instant vanilla pudding mix
2 cups milk
1 cup whipped cream
2 ripe bananas, sliced Use ripe but firm bananas.

Toppings

Chocolate shavings or banana slices for garnish

Instructions

Preparation

Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
Press this mixture into the bottoms of mini pie pans or muffin tins to form crusts.
Bake for 8–10 minutes until set and golden. Allow to cool completely.

Filling

In another bowl, whisk the pudding mix and milk together until it thickens.
Fold in whipped cream gently until well combined.
Fill each cooled crust with a layer of banana slices followed by the pudding mixture.
Top with additional whipped cream and garnish with chocolate shavings or more banana slices.
Refrigerate for at least 1 hour before serving to set and chill.

Notes

Make ahead up to 24 hours. Add fresh banana slices just before serving to prevent browning. Chill for longer for better flavor melding.

Keyword Banana Dessert, Mini Banana Cream Pies, No-Bake Dessert, Potluck dessert