Print

No-Bake Mini Banana Cream Pies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 104 reviews

These No-Bake Mini Banana Cream Pies offer a classic dessert experience made easy with a crunchy graham cracker crust, silky banana cream filling, and cloud-like whipped topping. Perfect for any occasion, these individual pies are light, luscious, and visually appealing with fresh banana slices and optional garnishes like vanilla wafers and caramel drizzle.

Ingredients

Units Scale

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (about 12 full crackers, finely crushed)
  • 6 tablespoons unsalted butter, melted (coconut oil works as dairy-free alternative)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt

For the Luscious Banana Cream Filling:

  • 2 cups whole milk (heavy cream for ultra-rich texture)
  • 2/3 cup granulated sugar, divided
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks (save whites for meringue or other uses)
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 3 medium ripe bananas (yellow with small brown spots)

For the Cloud-Like Whipped Topping:

  • 1 1/2 cups heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Finishing Touches:

  • Additional banana slices for garnish
  • Vanilla wafer cookies (optional, for extra texture)
  • Caramel or chocolate drizzle (optional, elevates presentation)

Instructions

  1. Create Your Perfect Crust Foundation: Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl, mixing until the texture resembles wet sand that holds together when pressed. Ensure the moisture level is balanced to avoid sogginess.
  2. Form Individual Crust Shells: Press the crumb mixture firmly into 6-8 tart pans or ramekins using the bottom of a measuring cup to create even, compact layers with neat edges and uniform thickness. Refrigerate the crusts while preparing the filling.
  3. Master the Silky Cream Base: Heat 1¾ cups of milk over medium heat in a heavy-bottomed saucepan until steaming but not boiling. In a separate bowl, whisk together ⅓ cup sugar, cornstarch, and salt until smooth to prevent lumps.
  4. Create the Perfect Custard Consistency: Whisk egg yolks with the remaining sugar until pale and thickened. Slowly add the remaining ¼ cup cold milk to the yolks, whisking continuously to temper and avoid curdling.
  5. Combine and Cook to Perfection: Gradually add the tempered yolk mixture into the hot milk, whisking constantly. Cook over medium heat for 2-3 minutes until thickened to pudding consistency, coating the back of a spoon and holding soft peaks.
  6. Add Finishing Touches to Your Cream: Remove from heat and whisk in butter and vanilla extract until smooth and glossy. Press plastic wrap directly onto the surface to prevent skin formation, cool to room temperature, then refrigerate for at least 2 hours.
  7. Prepare Fresh Banana Layers: Slice bananas into ¼-inch rounds just before assembling to prevent browning. Lay a single layer of banana slices into each chilled crust, creating an even base for the cream layer.
  8. Assemble Your Mini Masterpieces: Spoon or pipe the chilled banana cream over the banana layer in each shell, filling generously. Smooth the tops with an offset spatula and chill for at least 2 more hours until completely set.
  9. Create Picture-Perfect Whipped Topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form, being careful not to overbeat to maintain silky smooth texture.
  10. Add Final Garnishes: Top each mini pie with a dollop of whipped cream, arrange fresh banana slices artfully, and add optional garnishes like vanilla wafer crumbs or caramel/chocolate drizzle for an elegant presentation.

Notes

  • Use ripe bananas with small brown spots for natural sweetness and flavor.
  • Press plastic wrap directly on custard surface to prevent skin formation.
  • Tempering the egg yolks prevents curdling and ensures smooth custard.
  • For a dairy-free crust alternative, use coconut oil instead of butter.
  • Whip cream to soft peaks for best texture – overwhipping can cause graininess.
  • Refrigerating the pies for at least 4 hours improves flavor melding and texture setting.
  • Optional garnishes such as vanilla wafers and drizzles add crunch and visual appeal.

Find it online: https://queenrecipe.com/no-bake-mini-banana-cream-pies-recipe/