Mini Banana Cream Pies

5 from 1 vote

Mini banana cream pie recipe made easy! Buttery graham cracker crusts, creamy banana pudding, and a swirl of fluffy whipped cream. Bite-sized and perfect for parties.

Prep Time15

Cook Time8

Chill and Rest Time1

Total Time1 23

Course: Dessert

Cuisine: American

Servings:

Calories: 231kcal

Author: Jennifer Fishkind

Ingredients

2 cups cold whole milk
34 ounce instant banana cream pudding mix
1⅓ cup graham cracker crumbs
3 tablespoons granulated sugar
½ cup salted butter melted and cooled
1½ cups thawed whipped topping
1 medium or 2 small ripe bananas sliced ⅛ to ¼ inch thick

Instructions

Using a medium size mixing bowl and handheld electric mixer on medium low speed, mix together the cold milk and instant pudding for about 1 to 1 ½ minutes or until the pudding begins to thicken. Cover with plastic wrap and chill in the refrigerator while you prepare the crusts.
2 cups cold whole milk, 34 ounce instant banana cream pudding mix
Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray
Add the graham cracker crumbs and granulated sugar to a medium size bowl and stir to combine.
1⅓ cup graham cracker crumbs, 3 tablespoons granulated sugar
Pour in the melted butter and stir until the crumbs are well coated.
½ cup salted butter
Scoop 1 tablespoon of buttered crumbs into each mini muffin cup. Tightly press the crumbs into the bottom and up the sides of the cups with the back of a spoon or a small tamper.
Bake for about 8 minutes or until the crusts are golden brown. Allow the crusts to cool for about 20 minutes before using either a butter knife or spoon to gently remove the crusts from the pan.
Transfer the crusts to a small parchment paper lined baking sheet or serving plate to finish cooling.
Fill either a piping bag or a quart size ziplock bag with the set pudding. Snip off the end of the piping bag or the corner of the ziplock bag. Fill each crust with the pudding.
Next add the thawed whipped topping to another piping bag or ziplock bag. You can fit the bags with a star-shaped decorator’s tip. Top each layer of pudding with a small amount of the whipped topping.
1½ cups thawed whipped topping
Finally place 1 slice of banana on top of each pie. Keep refrigerated until ready to serve.
1 medium or 2 small ripe bananas

Notes

Storage:

Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Bananas may brown slightly over time.
Reheat: Not recommended. This dessert is best served cold.
Freeze: Freezing is not recommended as the pudding and whipped topping will lose texture.
Make Ahead: The crusts and pudding can be prepared one day in advance. Assemble and add banana slices just before serving for best results.

Tips:

Let the crusts cool completely before filling so they hold their shape
Slice bananas just before serving to prevent browning
Use a piping bag or zip top bag for cleaner, easier assembly
Chill for at least 30 minutes before serving for best texture

Nutrition