I created these No‑Bake Mini Banana Cream Pies as a fun, handheld dessert that captures the nostalgic flavor of banana cream pie—minus the oven. They feature a crisp crust, silky banana custard, and fluffy whipped topping served in perfect little bites.

Why You’ll Love This Recipe

I adore how each mini pie delivers creamy banana flavor in a delicate crust with whipped cream swirls on top. They require no baking, chill quickly, and taste even more elegant than their lengthier counterparts. I love making them for parties or anytime I want a light, fresh dessert with classic charm.

Ingredients

(Here’s a tip: These include full measurements for best results.)

For about 8 mini pies (using 3½‑inch tart pans or jars):

Crust:

1¼ cups (125 g) vanilla wafer crumbs or graham cracker crumbs
3 tablespoons (42 g) melted unsalted butter
1 tablespoon (15 g) granulated sugar

Banana Custard Filling:

1 cup (240 ml) half‑and‑half or whole milk
¾ cup (150 g) granulated sugar
2 tablespoons (15 g) cornstarch
¼ teaspoon salt
2 large egg yolks, lightly whisked
1 teaspoon vanilla extract
1 tablespoon (15 ml) fruity rum or banana liqueur (optional)
1 large ripe banana, mashed or thinly sliced

Topping:

1 cup (240 ml) heavy cream
2 tablespoons (16 g) powdered sugar
½ teaspoon vanilla extract

Garnish (optional):

Banana slices
Crushed cookie crumbs
Grated chocolate or cinnamon

Directions

Prepare the crusts: In a bowl, mix the crumbs, melted butter, and sugar until moistened. Press about 2 tablespoons of mixture into each mini crust mold. Chill in the refrigerator to set (about 15 minutes).
Whisk the custard base: In a saucepan, combine half‑and‑half, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until it thickens—visible bubbles and coating the back of a spoon (about 5–7 minutes).
Temper the yolks: Slowly whisk about ¼ cup of the hot custard into the egg yolks to warm them gently. Then pour the egg mixture back into the saucepan, whisking constantly. Cook for 1–2 more minutes until very thick—like pudding.
Finish custard: Remove from heat. Stir in vanilla extract and liqueur if using. Let cool slightly, then stir in mashed banana or layer banana slices into crusts before filling.
Assemble pies: Spoon the warm custard into each crust, layering banana evenly as you go. Press a clear wrap on the surface to prevent skin from forming. Chill for at least 2 hours until fully set.
Make whipped cream topping: Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Finish and serve: Just before serving, top each chilled mini pie with whipped cream and garnish with banana slices, cookie crumbs, or a sprinkle of cinnamon/chocolate as desired.

Servings and Timing

Yields 8 mini pies
Active prep: ~25 minutes
Chill time: at least 2 hours
Total time: approximately 2½ hours

Variations

Use chocolate wafer crumbs for a twist on crust.
Fold diced strawberries into the custard for berry‑banana pairs.
Use coconut milk or almond milk in custard for non‑dairy versions.
Top with toasted coconut flakes or macadamia pieces for tropical flair.
Make them in jars or ramekins instead of tart shells—no crust pressing needed.

Storage and Serving

I refrigerate these mini pies in an airtight container for up to 3 days. I add whipped cream just before serving to preserve freshness. Custard flavors deepen with chill time; they taste best cold but not freezing.

FAQs

Can I use gelatin instead of eggs?

Yes. I whisk in 1 teaspoon powdered gelatin dissolved in water after cooking the custard—omit eggs entirely and chill until firm.

Are ripe bananas better?

Absolutely. I use very ripe bananas—they blend easily and maximize sweetness without extra sugar.

Can I freeze them?

I don’t recommend freezing—custard texture can become grainy and bananas may brown. Best stored chilled.

Can I skip the crust?

Yes. For a crustless version, I layer banana slices and whipped topping into jars for banana cream parfait jars.

How thick should the custard be?

It should coat the back of a spoon and leave a clean line when wiped—similar to pudding consistency.

Conclusion

I love making No‑Bake Mini Banana Cream Pies when I crave something sweet, creamy, and nostalgic without fuss. They’re quick to assemble, visually inviting, and always receive compliments—from the buttery crust to the smooth banana custard and whipped topping. Perfect for small gatherings or as an elegant treat anytime.