I’ve transformed the beloved banana cream pie into perfectly portioned mini desserts that capture all the creamy, dreamy flavors of the original. These individual treats combine buttery graham cracker crusts with velvety banana pudding and fresh whipped cream, creating an irresistible combination that’s perfect for entertaining or family gatherings.
The History Behind Banana Cream Pie
The banana cream pie has been an American favorite since the late 19th century, when bananas became widely available in the United States. This no-bake version pays homage to the classic while offering a modern, portion-controlled twist that’s perfect for today’s busy lifestyle.
Ingredients
For the Crust
- 1½ cups (180g) graham cracker crumbs
- ½ cup (115g) butter, melted
- ¼ cup (50g) granulated sugar
For the Filling
- 1 package (3.4 oz/96g) instant banana cream pudding mix
- 2 cups (480ml) cold whole milk
- 1 cup (240ml) heavy cream
- 2 tablespoons (15g) powdered sugar
- 1 teaspoon pure vanilla extract
- 2 ripe bananas, sliced
For Garnish
- Extra whipped cream
- Honey for drizzling
- Additional banana slices (optional)
Detailed Instructions
- Prepare the Crust
- Line a 12-cup muffin tin with paper liners for easy removal
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar
- Mix until the mixture resembles wet sand and holds together when pressed
- Divide the mixture evenly among the muffin cups (about 2 tablespoons per cup)
- Press firmly into the bottom and up the sides using the back of a spoon
- Refrigerate for at least 1 hour to set completely
- Make the Filling
- In a large bowl, whisk together the instant banana pudding mix and cold milk vigorously for 2 minutes
- Ensure no lumps remain
- Refrigerate for 5 minutes to set slightly
- Prepare the Whipped Cream
- In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract
- Beat with an electric mixer on medium-high speed until stiff peaks form (about 2-3 minutes)
- Be careful not to overbeat
- Assemble the Pies
- Gently fold half of the whipped cream into the banana pudding mixture
- Layer 2-3 banana slices in the bottom of each chilled crust
- Spoon or pipe the banana pudding mixture into each crust
- Top with remaining whipped cream
- Garnish with fresh banana slices
- Drizzle with honey just before serving
Storage and Make-Ahead Tips
- Store assembled pies in the refrigerator for up to 24 hours
- For best results, add banana slices and honey just before serving
- Crusts can be made up to 3 days in advance and stored in an airtight container
- To prevent banana slices from browning, brush with lemon juice
Nutrition Information
Per mini pie (1/12 of recipe):
- Calories: 285
- Protein: 3g
- Carbohydrates: 32g
- Fat: 17g
- Saturated Fat: 9g
- Fiber: 1g
- Sugar: 22g
- Sodium: 220mg
Pro Tips for Perfect Mini Pies
- For the Crust:
- Use fresh graham crackers for the best texture
- Press firmly to ensure the crust holds together
- Chill thoroughly before filling
- For the Filling:
- Use very cold milk for the best pudding texture
- Fold the whipped cream gently to maintain fluffiness
- Choose ripe but firm bananas
- For Serving:
- Remove from refrigerator 10 minutes before serving
- Use a piping bag for professional-looking whipped cream topping
- Drizzle honey in a zigzag pattern for elegant presentation
Variations
- Chocolate Lover’s Version: Add a layer of chocolate ganache before the banana pudding
- Caramel Delight: Replace honey with caramel sauce
- Nutty Twist: Add crushed pecans or walnuts to the crust
- Tropical Version: Include a layer of toasted coconut
These mini banana cream pies are perfect for parties, potlucks, or any occasion calling for individual desserts. Their no-bake nature makes them ideal for warm weather entertaining, and their make-ahead potential helps reduce day-of stress.
