Description
Quick No-bake Mini Banana Cream Pies are a breeze! My simple recipe brings that classic banana pudding joy without the oven. Perfect for a sweet, easy treat.
Ingredients
Scale
- Crust & Base:
- 1 ½ cups vanilla wafer crumbs (about 40 wafers)
- ½ cup unsalted butter, melted
- Creamy Filling:
- 2 ripe bananas, thinly sliced
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups whole milk
- Whipped Topping:
- 2 cups heavy cream, very cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Garnish & Flair:
- 1 ripe banana, thinly sliced (for garnish)
- Extra vanilla wafer crumbs or a sprinkle of cinnamon (optional)
Instructions
- Crush Those Wafers: First things first, let’s get that crust going! Grab your vanilla wafers and crush them up good. I usually throw them in a food processor, which makes quick work of it, but if you’re feeling old school, a Ziploc bag and a rolling pin work wonders too. Just make sure there are no big chunks, because nobody wants a lumpy crust, right? You’ll mix these crumbs with melted butter – it should look like wet sand, ready to be pressed into your mini pie shells. This is where the magic starts to happen; the buttery vanilla scent is just lovely.
- Press the Crust: Now for the fun part: pressing the crust into your muffin tin or mini pie pans. I use a tablespoon measure to really pack it down firmly. This is crucial, friends, because a well-packed crust won’t crumble when you go to eat it. I’ve had many a pie fall apart on me because I was too gentle here. Oops! Don’t be afraid to use a little elbow grease. Pop those little crusts into the fridge or freezer while you get the filling ready. A good chill time helps them set up beautifully, trust me on this one.
- Whip Up the Pudding: Next, let’s tackle that creamy, dreamy banana pudding filling! Whisk together your instant vanilla pudding mix and whole milk in a big bowl until it starts to thicken. Don’t worry if it seems a little thin at first; it’ll firm up as it chills. I always give it an extra minute of whisking, just to be sure. Once it’s starting to set, gently fold in your sliced ripe bananas. You want a good banana distribution in every bite, so don’t be shy! This mixture will smell so good, you’ll be tempted to eat it with a spoon, and honestly, I won’t judge.
- Layer Those Pies: Time to build our No-bake Mini Banana Cream Pies! Pull your chilled crusts out of the fridge. Spoon a generous amount of that delicious banana pudding mixture into each crust. I like to fill them almost to the top, leaving just enough room for a fluffy cloud of whipped cream. Make sure it’s evenly distributed, and maybe give the pan a gentle tap on the counter to settle everything. This step feels so satisfying, seeing those layers come together into something truly special. Sometimes I add an extra banana slice in the middle here, just for fun.
- Make the Whipped Cream: Now for the crown jewel: homemade whipped cream! In a cold bowl with cold beaters (this is my secret, seriously!), whip your heavy cream with powdered sugar and vanilla extract until you get soft, fluffy peaks. Don’t overmix, or you’ll end up with butter, and that’s not what we’re going for here! It should be light and airy, like a cloud. I’ve definitely gone too far a time or two, and let’s just say a little extra elbow grease was needed to clean the mixer. But when it’s just right, oh my goodness, it’s pure perfection!
- Top and Chill: Finally, dollop or pipe that glorious whipped cream onto your mini pies. I love using a piping bag for a pretty swirl, but a spoon works just as well for a rustic, homemade look. Garnish with a fresh banana slice or a sprinkle of extra wafer crumbs if you’re feeling fancy. Then, back into the fridge they go for at least an hour, or until they’re perfectly chilled and set. This final chill is important for everything to meld together and for the pies to hold their shape. The waiting is the hardest part, but trust me, it’s worth it for these delightful No-bake Mini Banana Cream Pies!