Mini, creamy, and impossibly easy — these no-bake mini banana cream pies are the kind of dessert that disappears before you realize how simple they were to make. Crisp graham cracker crusts cradle a silk-smooth milk-and-cornstarch cream folded with whipped cream and layered over fresh banana slices. They’re perfect for last-minute dinner parties, kid-friendly treats, or a light finish to a summer meal.
Why you’ll love this dish
This recipe hits a sweet spot: fast prep, no oven, and reliably crowd-pleasing texture. The graham crumb crust takes minutes to press into mini pans and sets quickly in the fridge while you make the stovetop custard. Because the filling is thickened with cornstarch instead of eggs, it’s easier and safer to prepare ahead and chill.
“I made these for a family brunch and everyone asked for the recipe—light, creamy, and perfect for hot days when you don’t want to turn on the oven.”
If you enjoy banana-forward desserts, you might also like this playful twist on fried bananas: banana tempura, which makes a delightful warm-and-cold contrast when served alongside cold cream pies.
How this recipe comes together
Quick overview before you dive in:
- Mix graham crumbs, sugar, and melted butter; press into mini pie pans and chill to firm the crust.
- Cook milk, sugar, and cornstarch over medium heat until thickened into a smooth pudding-like custard. Stir in vanilla.
- Cool slightly, then fold in whipped cream to lighten the texture.
- Layer banana slices in crusts, fill with cream, and chill until set. Finish with extra whipped cream before serving.
This sequence keeps the custard smooth (avoid adding whipped cream to a piping-hot base), and chilling is essential so the crust and filling firm up properly.
What you’ll need
- 1 1/2 cups graham cracker crumbs (about 10–12 full crackers, crushed)
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 2 ripe bananas, sliced (use firm-ripe bananas for best texture)
- 1 cup heavy cream (for folding and topping)
- 1 cup milk (whole milk gives best richness; 2% works too)
- 1/2 cup granulated sugar (for custard)
- 2 tablespoons cornstarch (for thickening)
- 1 teaspoon vanilla extract
- Whipped cream for topping (additional, or use stabilized whipped cream if serving later)
Substitutions and notes:
- For a gluten-free crust, use gluten-free graham crackers or substitute crushed gluten-free cookies.
- Light coconut cream can replace part of the heavy cream for a coconut hint; texture will be slightly different.
- If you prefer a richer custard, swap 1/4 cup of the milk for half-and-half.
Step-by-step instructions
- Make and chill the crusts: In a bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of mini pie pans (or a muffin tin lined with paper cups). Refrigerate for at least 20 minutes to set.
- Cook the custard: In a medium saucepan, whisk together 1 cup milk, 1/2 cup sugar, and 2 tablespoons cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and just comes to a gentle boil (about 5–7 minutes). Continue stirring for 30–60 seconds, then remove from heat.
- Flavor and cool: Stir in 1 teaspoon vanilla extract. Transfer the custard to a shallow bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let it cool to warm or room temperature (about 20–30 minutes).
- Fold in whipped cream: Whip 1 cup heavy cream to soft peaks, then gently fold the whipped cream into the cooled custard in two additions. This lightens the filling and gives the pies a mousse-like texture.
- Assemble: Place sliced bananas in an even layer in each chilled crust. Spoon or pipe the creamy filling over the bananas, smoothing the tops.
- Chill until set: Refrigerate the assembled mini pies for at least 2–4 hours, or overnight for best texture.
- Finish and serve: Before serving, top each mini pie with a dollop of whipped cream. Optionally garnish with banana slices, a dusting of graham crumbs, or a drizzle of caramel.
Timing tip: Active hands-on time is about 25–35 minutes; chilling time is 2+ hours.
Best ways to enjoy it
These mini pies are versatile: serve them at picnics, potlucks, baby showers, or as single-serve desserts after a light dinner. For a brunch pairing, balance the sweetness with something savory—try serving alongside roasted vegetables or something creamy and herb-forward like gnocchi with greens. A rich option that complements the pies is creamy gnocchi with spinach and feta for a more indulgent weekend brunch spread.
Presentation ideas:
- Use clear mini tart pans so guests can see the banana layers.
- Pipe the filling to create a tidy dome before adding whipped cream.
- Add toasted nuts (pecans or walnuts) for crunch, or a light caramel drizzle for contrast.
Storage and reheating tips
- Refrigeration: Store covered in the fridge for up to 3 days. Because bananas brown over time, they’re best eaten within 24–48 hours for optimal look and flavor.
- Freezing: These are not ideal for freezing after assembly; the whipped cream texture degrades and bananas become watery. If you must freeze, freeze the custard alone tightly sealed for up to 1 month, then thaw and fold in fresh whipped cream and assemble with fresh bananas.
- Food safety: Custard made with cornstarch (no eggs) is more forgiving, but always refrigerate within 2 hours and keep below 40°F (4°C). Discard if left out longer than 2 hours.
Helpful cooking tips
- Prevent banana browning: Toss banana slices lightly with a teaspoon of lemon juice if you need them to stay bright for longer.
- Smooth custard: Whisk the cornstarch into cold milk thoroughly to avoid lumps. Constant stirring and moderate heat prevent scorching and grainy texture.
- Don’t overbeat whipped cream: Soft to medium peaks incorporate air but still fold smoothly. Overbeaten cream can break and result in a dense filling.
- Make-ahead hack: You can make the crusts and custard a day ahead. Keep them chilled separately and assemble on the day you’ll serve for the freshest banana appearance.
- Crust packing: Use a small measuring cup or a flat-bottomed glass to press crumbs compactly so the crust holds when serving.
Creative twists
- Salted caramel banana cream pie: Swirl a spoonful of salted caramel into the filling or drizzle on top for a salty-sweet contrast.
- Chocolate banana: Add 2–3 tablespoons of cooled, melted dark chocolate to the custard before folding in the whipped cream, or sprinkle chocolate shavings on top.
- Tropical version: Fold in a tablespoon of lime zest and top with toasted coconut.
- Vegan option: Use dairy-free whipped topping and coconut milk-based custard thickened with cornstarch; use vegan buttery spread for the crust.
- Mini trifle approach: Layer crushed crust, banana slices, and cream in clear glasses for portable parfaits.
Common questions
Q: How long does the filling need to chill before serving?
A: Chill assembled pies at least 2–4 hours for the filling to firm up. Overnight chilling yields the best texture.
Q: Can I use instant pudding mix instead of making the custard from scratch?
A: Yes—using instant vanilla pudding is a faster shortcut and works well. Use 1 small box (about 3.4 oz) prepared with milk per package directions, then fold in whipped cream before assembling.
Q: Will the crust get soggy?
A: A properly packed graham crust will stay crisp-ish for a day or two. To minimize sogginess, ensure the crust is tightly packed and fully chilled before adding moist filling. Serving within 24–48 hours keeps the best texture.
Q: Can I make these in a full-size pie?
A: Absolutely. Multiply the recipe by 2–3 depending on your pie size, and allow longer chilling time (4+ hours). A full pie may need a slightly thicker crust—add 1/4 cup more crumbs and 2 tablespoons more butter if needed.
Q: What if my custard is lumpy?
A: If lumps form, strain the cooked custard through a fine-mesh sieve while still warm. That will remove any cooked cornstarch lumps and give you a silky filling.
If you’d like, I can format this recipe into a printable card, or scale the ingredients for 6, 12, or 24 mini pies—tell me how many servings you need.
Mini Banana Cream Pies
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs (about 10–12 full crackers, crushed)
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter (melted)
For the filling
- 2 ripe bananas (sliced, use firm-ripe bananas for best texture)
- 1 cup heavy cream (for folding and topping)
- 1 cup milk (whole milk gives best richness; 2% works too)
- 1/2 cup granulated sugar (for custard)
- 2 tablespoons cornstarch (for thickening)
- 1 teaspoon vanilla extract
- whipped cream for topping (additional, or use stabilized whipped cream if serving later)
Instructions
Make and chill the crusts
- In a bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of mini pie pans (or a muffin tin lined with paper cups). Refrigerate for at least 20 minutes to set.
Cook the custard
- In a medium saucepan, whisk together 1 cup milk, 1/2 cup sugar, and 2 tablespoons cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and just comes to a gentle boil (about 5–7 minutes). Continue stirring for 30–60 seconds, then remove from heat.
Flavor and cool
- Stir in 1 teaspoon vanilla extract. Transfer the custard to a shallow bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let it cool to warm or room temperature (about 20–30 minutes).
Fold in whipped cream
- Whip 1 cup heavy cream to soft peaks, then gently fold the whipped cream into the cooled custard in two additions. This lightens the filling and gives the pies a mousse-like texture.
Assemble
- Place sliced bananas in an even layer in each chilled crust. Spoon or pipe the creamy filling over the bananas, smoothing the tops.
Chill until set
- Refrigerate the assembled mini pies for at least 2–4 hours, or overnight for best texture.
Finish and serve
- Before serving, top each mini pie with a dollop of whipped cream. Optionally garnish with banana slices, a dusting of graham crumbs, or a drizzle of caramel.