Mini Banana Cream Pies
These no-bake mini banana cream pies feature a crisp graham cracker crust filled with a silky custard and fresh banana slices, perfect for any occasion.
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.
Notes
Store covered in the fridge for up to 3 days. Bananas are best eaten within 24–48 hours for optimal look and flavor. To prevent browning of bananas, toss slices with a teaspoon of lemon juice.