Pin it
These mini banana cream pies have become my go-to dessert whenever I need something quick and impressive. The rich banana flavor combined with silky cream and crunchy crust creates pure magic in every bite. I first created this recipe during a hot summer day when my kids were begging for something sweet but I couldn't bear to turn on the oven.
The Story Behind These Little Bites of Heaven
The inspiration for these pies came from my grandmother's classic banana cream pie recipe. After years of running my cooking blog, I've learned that sometimes the simplest tweaks to traditional recipes create the most amazing results. Making them mini-sized was honestly a game changer. Now they're perfect for parties, afternoon treats, or those moments when you want something special just for yourself. The best part? You can make them ahead and keep them chilled until you're ready to serve.
What You'll Need for These Cuties
- Graham cracker crumbs: 1 1/2 cups, ensure they are finely crushed for a smooth texture.
- Melted butter: 1/2 cup, use unsalted butter for a balanced flavor.
- Sugar: 1/4 cup, regular granulated sugar works best.
- Instant banana cream pudding mix: 1 package (3.4 oz), gives the pie its creamy texture and banana flavor.
- Cold milk: 2 cups, chilled for best results when mixing with the pudding mix.
- Heavy cream: 1 cup, for whipping to stiff peaks.
- Powdered sugar: 2 tablespoons, helps stabilize the whipped cream.
- Vanilla extract: 1 teaspoon, enhances the flavor of the whipped cream.
- Ripe bananas: 2, sliced thinly for layering in the pie.
- Whipped cream: for topping, freshly whipped for texture.
- Honey: for drizzling, adds a touch of sweetness to each pie.
Let's Make These Beautiful Pies
- Prepare the graham cracker crust
- In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar until well combined. Press this mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
- Prepare the banana pudding
- In a large bowl, whisk 1 package of instant banana cream pudding mix with 2 cups cold milk until thickened. Refrigerate for 5 minutes.
- Whip the cream
- In another bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Fold half of this whipped cream into the banana pudding mixture.
- Assemble the pies
- Spoon the banana pudding mixture into the chilled pie crusts. Top each mini pie with a dollop of the remaining whipped cream. Garnish with 2 sliced bananas and drizzle with honey.
Pin it
Make it Extra Special
These little pies shine brightest when served alongside fresh summer berries. My kids love them with a cold glass of milk, but I personally think they're perfect with my afternoon coffee. Sometimes I'll add a scoop of vanilla ice cream when I'm feeling extra indulgent.
The Good Stuff Inside
Each mini pie packs quite a treat while keeping things reasonable. One serving contains 250 calories with 35g carbs, 3g protein, and 12g fat. The bananas and milk give you a nice boost of potassium and calcium. You'll also get some vitamin A, C, and iron in there too. Not bad for something that tastes this good!
Keep Them Fresh
Pop these babies in an airtight container and they'll stay perfect in your fridge for up to 3 days. I actually think they taste better after hanging out in the fridge overnight. Just grab and enjoy them cold straight from the container. If you want the flavors to open up a bit more, let them sit on the counter for a few minutes before diving in.
Quick Tips and Tricks
Looking to switch things up? Try vanilla pudding instead of banana it works beautifully too. If your crust feels a bit crumbly, just add another spoonful of melted butter to hold it together better. No muffin tin? No problem! Small ramekins work just as well and look super cute on the table.
Final Thoughts
These mini banana cream pies have become such a staple in my kitchen that I make them at least once a month. They never fail to bring smiles to faces and I love seeing all the creative ways you guys make them your own. Snap a pic and tag me if you give them a try!
Frequently Asked Questions
- → How long do these mini banana cream pies last in the fridge?
These pies stay fresh for up to 2 days when stored in the refrigerator. The crust might soften slightly after the first day, so they're best enjoyed within 24 hours of making them.
- → Can I make these pies ahead of time?
You can prepare the graham cracker crusts and pudding mixture a day ahead. Just keep the components separate and assemble the pies a few hours before serving for the best texture and freshness.
- → Why are my graham cracker crusts crumbly?
The key is using enough melted butter and pressing the mixture firmly into the muffin tins. Make sure to pack it down well with the back of a spoon or measuring cup for a solid crust that holds together.
- → Can I freeze these mini banana cream pies?
While you can freeze the graham cracker crusts, the assembled pies don't freeze well because the banana slices and cream filling can become watery when thawed. It's best to enjoy these fresh.
- → What size muffin tin works best for these mini pies?
A standard 12-cup muffin tin works perfectly for these mini pies. The recipe makes enough filling and crust for about 12 individual servings, giving you the perfect size for a personal dessert.