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No‑Bake Mini Banana Cream Pies

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These No-Bake Mini Banana Cream Pies are handheld treats that deliver the nostalgic taste of banana cream pie in a quick and elegant, oven-free format.

Ingredients

1¼ cups (125 g) vanilla wafer crumbs or graham cracker crumbs

3 tablespoons (42 g) melted unsalted butter

1 tablespoon (15 g) granulated sugar

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

1 cup (240 ml) heavy cream

2 tablespoons (16 g) powdered sugar

½ teaspoon vanilla extract

Optional garnish: banana slices, crushed cookie crumbs, grated chocolate, or cinnamon

Instructions

  1. In a bowl, combine vanilla wafer crumbs, melted butter, and sugar until moistened. Press about 2 tablespoons into each mini tart mold and chill for 15 minutes.
  2. In a saucepan, combine half-and-half, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened (5–7 minutes).
  3. Temper the egg yolks by whisking in ¼ cup of the hot custard, then return mixture to saucepan. Cook 1–2 more minutes until very thick.
  4. Remove from heat and stir in vanilla and optional liqueur. Cool slightly. Mix in mashed banana or layer slices into crusts before filling.
  5. Spoon custard into prepared crusts, layering banana if not already mixed in. Cover with plastic wrap to prevent skin. Chill at least 2 hours.
  6. Whip cream with powdered sugar and vanilla until soft peaks form.
  7. Before serving, top mini pies with whipped cream and optional garnish.

Notes

Use chocolate wafer crumbs for a deeper flavor crust.

Fold diced strawberries into custard for a fruity variation.

Try coconut or almond milk for a non-dairy option.

Top with toasted coconut or macadamia for a tropical twist.

Serve in jars or ramekins for a crust-free option.

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