Mini Banana Cream Pies Recipe
This Mini Banana Cream Pie recipe is an easy, no-bake dessert made with creamy banana pudding, whipped topping, and a vanilla wafer crust. Perfect for parties, holidays, or anytime you're craving banana cream pie bites! Simple to make, kid-friendly, and totally irresistible.
Servings: 36 mini pies
Calories: 41kcal
Ingredients
Crust
- 1 box Mini Vanilla Wafer Cookies set some aside to use on top
- ⅓ cup Butter melted
Banana Cream Filling
- 3.4 oz Instant Vanilla Pudding
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- ½ cup Whipped Cream frozen
- 3 Bananas sliced
Instructions
Pie Crust
- Preheat your oven to 350 degrees.
- Using a food processor pulse your vanilla wafer cookies until only crumbs remain. If you don’t have a food processor, you can crush them by using a plastic baggie and a rolling pin.
- In a medium-size bowl add your vanilla wafer cookie crumbs and your melted butter. Mix and until all ingredients are combined.
- Spray your mini muffin pan. Using a spoon add your crumbs to each cupcake space, making sure that you are pressing firmly and creating a pie shape. Press down in the middle to create a deep space for your filling.
- Bake for about 10 minutes or until the edges are golden brown. Allow your mini pie crusts to cool off completely before adding the filling.
Banana Cream Filling
- With a mixer, add your instant vanilla pudding powder, 1 cup of milk, and 1 teaspoon of vanilla. Mix until nice and fluffy.
- Add ½ a cup of the frozen whipped cream and fold into the pudding mix. This will create a nice and fluffy pudding recipe.
- Slice your bananas thin and set aside.
Assembling
- Next, add your filling and frozen whipped cream each into two separate plastic baggies. Cut the tip-off. This will make it really easy to fill in your pies.
- Squeeze out a bit of the filling into one of your pie crusts, add a slice of banana, squeeze some of the frozen whipped cream, and top with a mini vanilla wafer cookie. Continue until all are assembled. Serve or refrigerate until ready to enjoy!
Notes
Storing Mini Banana Cream Pies
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw at room temp before serving.
- For an extra burst of banana flavor, swap in banana pudding mix.
- Add caramel, honey, or chocolate drizzle for a fancy touch!
- Great for birthdays, showers, or school bake sales.
- Try graham cracker crumbs in place of vanilla wafers for a twist.
- Make them in mini tart pans or muffin liners for easier serving.
Nutrition
Serving: 1pie | Calories: 41kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 33mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.03mg
