Go Back

Mini Banana Cream Pies

These travel-sized desserts are sweet, nostalgic, and perfect for any occasion, capturing the essence of summer and childhood comfort.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the pudding
  • 2 cups cold whole milk Use whole milk for best results.
  • 3.4 ounces instant banana cream pudding mix Make sure it's instant pudding mix.
For the crust
  • 1 1/3 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/2 cup salted butter, melted and cooled Let it cool before mixing.
Toppings
  • 1 1/2 cups thawed whipped topping Ensure it's fully thawed.
  • 1 medium or 2 small ripe bananas, sliced 1/8 to 1/4 inch thick Best added just before serving.

Method
 

Prepare the pudding
  1. In a medium mixing bowl, combine cold milk and instant pudding mix with an electric mixer on medium low speed for 1 to 1.5 minutes until it thickens. Chill in the refrigerator covered with plastic wrap.
Make the crust
  1. Preheat the oven to 350°F (175°C) and spray a mini muffin pan with nonstick spray.
  2. In a bowl, mix graham cracker crumbs and granulated sugar. Add melted butter and stir until coated.
  3. Press 1 tablespoon of the mixture into each mini muffin cup and bake for about 8 minutes until golden brown. Cool for 20 minutes, then gently remove from the pan.
Assemble the pies
  1. Fill a piping bag or ziplock bag with the pudding and fill each cooled crust.
  2. Top the pudding with whipped topping using another piping bag or ziplock bag.
  3. Place a banana slice on each pie.
  4. Refrigerate until ready to serve.

Notes

Store in a single layer in an airtight container in the refrigerator for up to 48 hours. Assemble the banana slice garnish just before serving for best appearance.