Whenever I think about simple, sweet treats that feel like a warm hug from the inside, my mind drifts straight to the RECIPE for No Bake Mini Banana Cream Pies. These little delights bring back memories of sitting at Mama Lou’s kitchen table, where the air was always thick with the scent of fresh bananas and vanilla. My sister Ouma and I would eagerly wait for her to finish whipping up the creamy filling, stealing glances and soft giggles as she lovingly assembled each pie. Today, I want to share that same joy with you—this recipe is as comforting as a family gathering and as easy as a Sunday afternoon spent chatting over coffee.
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Why You’ll Love This RECIPE for No Bake Mini Banana Cream Pies
There’s something magical about a dessert that doesn’t require an oven—especially when it tastes like it’s been made with decades of love and tradition. This RECIPE for No Bake Mini Banana Cream Pies combines the rich creaminess of banana custard with a buttery crust that melts in your mouth. What makes it truly special is how effortlessly it comes together, making it perfect for those days when you want something sweet but don’t want to fuss over the stove. Growing up, Mama Lou’s kitchen was the heart of our home, and these pies reminded me of her knack for turning simple ingredients into treasures. Plus, the mini size makes them perfect for sharing, which always makes me think of Ouma and me sneaking bites before anyone noticed.
Ingredients You’ll Need for This RECIPE for No Bake Mini Banana Cream Pies
- 1 ½ cups graham cracker crumbs (you can substitute with digestive biscuits if preferred)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 large ripe bananas, sliced
- 2 cups whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- Optional garnish: shaved chocolate or toasted coconut flakes
If you’re looking for a dairy-free twist, I’ve found that coconut milk works beautifully in the filling, and vegan butter can replace the unsalted butter in the crust. Just a little heads-up from my kitchen to yours!
Nutrition Facts
- Calories: Approximately 280 per mini pie
- Protein: 4g
- Fat: 16g (mostly from butter and cream)
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 18g
- Sodium: 110mg
Irresistible Recipe for No Bake Mini Banana Cream Pies That Everyone Will Love
Learn how to make delicious RECIPE for No Bake Mini Banana Cream Pies. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ½ cups graham cracker crumbs (you can substitute with digestive biscuits if preferred)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 large ripe bananas, sliced
- 2 cups whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- Optional garnish: shaved chocolate or toasted coconut flakes
If you’re looking for a dairy-free twist, I’ve found that coconut milk works beautifully in the filling, and vegan butter can replace the unsalted butter in the crust. Just a little heads-up from my kitchen to yours!
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottoms and up the sides of mini tart pans or a mini muffin tin lined with paper cups. Use the back of a spoon or a small glass to compact the crust well. Chill in the refrigerator for at least 30 minutes to set.
- While the crust chills, slice the bananas into thin rounds and set aside. This part always reminds me of the afternoons with Mama Lou, who would carefully slice bananas while telling stories about her childhood—it made the simple act feel special.
- In a medium saucepan, whisk together the egg yolks, ½ cup sugar, and cornstarch until smooth.
- Slowly add the milk to the egg mixture, whisking constantly to avoid lumps. Cook the mixture over medium heat, stirring continuously until it thickens and just starts to bubble, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.
- Once cooled, fold the sliced bananas gently into the custard, reserving a few slices for topping.
- In a separate bowl, whip the chilled heavy cream with powdered sugar until stiff peaks form. This step is where I often think of Ouma, who can whip cream faster than anyone I know—she taught me the importance of patience and precision here.
- Fold about half of the whipped cream into the banana custard mixture to lighten it.
- Spoon the creamy filling into each chilled crust, then top with a dollop of the remaining whipped cream and a banana slice for garnish.
- Refrigerate the mini pies for at least 2 hours before serving to allow the flavors to meld and the filling to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your RECIPE for No Bake Mini Banana Cream Pies
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottoms and up the sides of mini tart pans or a mini muffin tin lined with paper cups. Use the back of a spoon or a small glass to compact the crust well. Chill in the refrigerator for at least 30 minutes to set.
- While the crust chills, slice the bananas into thin rounds and set aside. This part always reminds me of the afternoons with Mama Lou, who would carefully slice bananas while telling stories about her childhood—it made the simple act feel special.
- In a medium saucepan, whisk together the egg yolks, ½ cup sugar, and cornstarch until smooth.
- Slowly add the milk to the egg mixture, whisking constantly to avoid lumps. Cook the mixture over medium heat, stirring continuously until it thickens and just starts to bubble, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.
- Once cooled, fold the sliced bananas gently into the custard, reserving a few slices for topping.
- In a separate bowl, whip the chilled heavy cream with powdered sugar until stiff peaks form. This step is where I often think of Ouma, who can whip cream faster than anyone I know—she taught me the importance of patience and precision here.
- Fold about half of the whipped cream into the banana custard mixture to lighten it.
- Spoon the creamy filling into each chilled crust, then top with a dollop of the remaining whipped cream and a banana slice for garnish.
- Refrigerate the mini pies for at least 2 hours before serving to allow the flavors to meld and the filling to set.
Tips for Making the Best RECIPE for No Bake Mini Banana Cream Pies
From my years growing up baking alongside Mama Lou and Ouma, I’ve learned a few little secrets that bring these pies to life:
- Use ripe but firm bananas: Overripe bananas can make the filling too watery, but perfectly ripe ones offer that sweet, mellow flavor that sings in every bite.
- Chill the crust well: Pressing the crust firmly and chilling it is key to keeping those mini pies intact, especially when you’re serving a crowd.
- Whisk constantly: When cooking the custard, don’t step away. Stirring constantly prevents lumps and ensures a silky texture.
- Plastic wrap on custard: Covering the custard right on the surface is a trick Mama Lou swore by to avoid that annoying skin forming on top.
- Lighten the custard: Folding whipped cream into the banana custard makes the filling airy and luscious—this step transforms the pies from good to unforgettable.
Serving Suggestions and Pairings
I love serving these mini banana cream pies as a sweet finish after a family meal, especially when gathered around the table sharing stories and laughter. They pair beautifully with a cup of freshly brewed coffee or a light, fruity white wine like a Riesling. On one special occasion, I brought these pies to a summer picnic with Ouma, and they were the perfect portable treat—rich, creamy, and just the right size to satisfy without overwhelming. Learn more: Irresistible Brownie Bread Recipe That Will Satisfy Every Sweet Tooth
For an extra touch, sprinkle grated dark chocolate or toasted coconut flakes on top. It brings a lovely contrast in texture and flavor, reminding me of how Mama Lou used to add a pinch of unexpected magic to her recipes.
Storage and Reheating Tips
Because these pies are no bake, they keep best in the refrigerator. I recommend storing them in an airtight container for up to 3 days. The crust may soften slightly over time, but the flavors only deepen. If you’re making them ahead, prepare the crust and custard separately, then assemble right before serving for the freshest bite.
Since these are no bake and served chilled, reheating isn’t necessary—and honestly, I don’t recommend it. The creamy filling shines best cold and fresh. Whenever I’ve had leftovers, I simply enjoy them straight from the fridge, sometimes adding a fresh banana slice or a little extra whipped cream.
Frequently Asked Questions
What are the main ingredients for RECIPE for No Bake Mini Banana Cream Pies?
The main ingredients for RECIPE for No Bake Mini Banana Cream Pies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make RECIPE for No Bake Mini Banana Cream Pies?
The total time to make RECIPE for No Bake Mini Banana Cream Pies includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make RECIPE for No Bake Mini Banana Cream Pies ahead of time?
Yes, RECIPE for No Bake Mini Banana Cream Pies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with RECIPE for No Bake Mini Banana Cream Pies?
RECIPE for No Bake Mini Banana Cream Pies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is RECIPE for No Bake Mini Banana Cream Pies suitable for special diets?
Depending on the ingredients used, RECIPE for No Bake Mini Banana Cream Pies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This RECIPE for No Bake Mini Banana Cream Pies is more than just a dessert—it’s a little piece of my family’s history, wrapped in nostalgia and the warmth of shared moments with Mama Lou and Ouma. It’s proof that the simplest recipes, made with heart and care, can create lifelong memories. I hope as you make these pies, you’ll feel that same sense of comfort and joy that filled Mama Lou’s kitchen and continues to inspire me today. So gather your ingredients, call your loved ones near, and enjoy every silky, sweet bite of this humble yet extraordinary treat.
