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Easy As Pie: Check out this Mouthwatering Recipe for No Bake Mini Banana Cream Pies!

mini banana cream pie on plate with banana slices

Do you have a craving for a delicious and creamy dessert, but don’t want to spend hours baking in the kitchen? You are going to want to try this mouthwatering no bake mini banana cream pies recipe from scratch!

Imagine a buttery graham cracker crust, followed by slices of banana, covered in a silky-smooth cream filling on top of the pie.

With simple ingredients and an easy recipe, you’ll have a delicious dessert ready in no time.

In this article, we’ll discuss the step-by-step process of creating these irresistible mini pies. They’re the perfect dessert for any occasion. Get ready to satisfy your sweet tooth with this yummy treat.

EQUIPMENT NEEDED

rolling pin or food processor (best way to grind graham crackers into crumbs)
mixing bowl
measuring cups & spoons
saucepan
whisk
muffin tin (will be used as your mini pie form)
cupcake liners – paper ones will do, but silicone like these ones are better

SIMPLE INGREDIENTS

It is easy to make these mini pies gluten-free, dairy-free, or both. Read on to find out how.

graham crackers, crushed
sugar
butter
milk
cornstarch (non-gmo)
salt
eggs
vanilla extract
fresh bananas

CAN THIS SIMPLE DESSERT BE MADE ALLERGY FRIENDLY?

Yes. The first time I tried it my son was gluten-free and dairy-free. It has been his favorite dessert, and most requested ever since. I found so much satisfaction in being able to create a yummy treat that he was able to enjoy!

Gluten-free: replace graham crackers with a gluten-free one such as these.

Dairy-free: substitute unsweetened almond milk for the dairy milk and refined coconut oil for the butter (melted)

HOW TO MAKE NO BAKE MINI BANANA CREAM PIES

Prepare graham cracker crust

1 1/4 c. fine graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted

First: Prepare muffin tin with cupcake liners. Set aside. Using a rolling pin or food processor, grind graham crackers into fine crumbs. Dump them into a medium mixing bowl and stir in sugar to combine.

Next: Add in melted butter and stir until crumbs and sugar are completely coated with butter.

graham cracker crust ingredients in a mixing bowl next to rolling pin resting on towel

Last: Measure out 1 1/2 tablespoons of crust ingredients into each prepared muffin tin liner. Using the back of the tablespoon, press crust mixture into the bottom. Chill in freezer for 30 minutes.

measuring graham cracker crust ingredients into muffin tin liners

pressing graham cracker crust into muffin tin liners

Prepare cream filling:

This cream filling is not banana flavored. The banana taste comes from the layer of fresh banana slices. If you are a big fan of bananas and want to give it a little extra pop of it, you could add a dab of banana extract the same time you add the vanilla.

3/4 c. sugar
3 tbsp. cornstarch (non-gmo)
1/4 tsp. salt
2 c. milk
2 eggs
2 tbsp. butter
1 tsp. vanilla

First: Crack eggs in a small bowl and whisk together. Set aside.

Then: In a saucepan, combine sugar, cornstarch, and salt. Whisk in 2 cups of milk. Turn on heat to medium. Cook, whisking frequently. Once mixture has started to boil make sure heat is on low and whisk continuously until it has boiled 2 minutes.

Next: Temper eggs by pouring a little bit of the boiled milk mixture from the saucepan into the egg bowl, whisking together with the eggs (this prevents your eggs from scrambling). Continue adding small amounts at least 4 – 5 times before pouring the tempered egg mixture from the bowl into the saucepan. Cook mixture 2 more minutes whisking frequently.

tempering eggs with hot mixture in saucepan pouring into whisked eggs in bowl

Finally: Take saucepan off heat. Add butter and vanilla. Whisk to combine. Let cool slightly.

butter and vanilla added into cream filling in saucepan

Assemble no bake mini banana cream pies:

Slice bananas. Pull graham cracker crusts out of freezer and layer sliced bananas on top of the crust. Carefully pour cream filling on top of each mini banana pie to complete. Make sure banana slices are fully submerged.

sliced bananas on top of graham cracker crust in muffin tin

pouring cream filling on top of sliced bananas and graham cracker crust

mini banana cream pies in muffin tin next to banana peel

For best results, refrigerate at least 3 hours before serving – the hardest part :).

Enjoy your tiny pie!

HOW TO STORE LEFTOVERS

Refrigerate leftover mini pies in either an airtight container or a dish covered with plastic wrap. Best if enjoyed within 2 days as bananas will start to turn brown.

This is a favorite no bake dessert in our home. The full printable recipe is below. Try it out and let me know how it went in the comments below!

Blessings,

NO BAKE MINI BANANA CREAM PIES

Print Recipe Pin Recipe

Course Dessert

Servings 12

Ingredients

Graham Cracker Crust

1 1/4 c. fine graham cracker crumbs
1/4 c. sugar
6 tbsp. butter melted

Cream Filling

3/4 c. sugar
3 tbsp. cornstarch non-gmo
1/4 tsp. salt
2 c. milk
2 eggs
2 tbsp. butter
1 tsp. vanilla

2 medium fresh bananas

Instructions

Prepare Graham Cracker Crust

Prepare muffin tin with cupcake liners. Set aside. Using a rolling pin or food processor, grind graham crackers into fine crumbs. Dump them into a medium mixing bowl and stir in sugar to combine.
Add in melted butter and stir until crumbs and sugar are completely coated with butter.
Measure out 1 1/2 tablespoons of crust ingredients into each prepared muffin tin liner. Using the back of the tablespoon, press crust mixture into the bottom. Chill in freezer for 30 minutes.

Prepare Cream Filling

Crack eggs in a small bowl and whisk together. Set aside.
In a saucepan, combine sugar, cornstarch, and salt. Whisk in 2 cups of milk. Turn on heat to medium. Cook, whisking frequently. Once mixture has started to boil make sure heat is on low and whisk continuously until it has boiled 2 minutes.
Temper eggs by pouring a little bit of the boiled milk mixture from the saucepan into the egg bowl, whisking together with the eggs (this prevents your eggs from scrambling). Continue adding small amounts at least 4 – 5 times before pouring the tempered egg mixture from the bowl into the saucepan. Cook mixture 2 more minutes whisking frequently.
Take saucepan off heat. Add butter and vanilla. Whisk to combine. Let cool slightly.

Assemble no bake mini banana cream pies

Slice bananas. Pull graham cracker crusts out of freezer and layer sliced bananas on top of the crust. Carefully pour cream filling on top of each mini banana pie to complete. Make sure banana slices are fully submerged.