Creamy Mini Banana Pudding Pies

These creamy mini banana pudding pies are a fun, bite-sized twist on the classic Southern dessert. Each one has a crisp cookie crust, a silky banana pudding filling, and a fluffy whipped topping — all packed into a perfect handheld pie. I love serving these at parties, picnics, or anytime I want something sweet, creamy, and easy to share.

Why You’ll Love This Recipe

I love how these mini banana pudding pies give me all the nostalgic flavor of traditional banana pudding, but in a convenient individual form. The layers of cookie, pudding, and banana come together beautifully in each bite, and the no-bake option makes prep a breeze. They’re easy to make ahead, super cute, and always a hit with both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Vanilla wafer cookies (or graham crackers)
• Unsalted butter, melted

For the filling:

• Instant banana pudding mix
• Cold milk
• Whipped topping or whipped cream
• Ripe bananas, sliced

For the topping:

• Additional whipped topping or whipped cream
• Crushed vanilla wafers or cookie crumbs
• Banana slices (optional, for garnish)

Directions

1. I start by crushing the vanilla wafer cookies into fine crumbs using a food processor or a sealed bag with a rolling pin.
2. I mix the crumbs with melted butter until the texture resembles wet sand.
3. I press the mixture firmly into the bottoms of a muffin tin lined with cupcake liners or into mini tart pans, creating small crusts.
4. I chill the crusts in the fridge for about 15 minutes to set.
5. In a bowl, I whisk together the banana pudding mix and cold milk until thickened.
6. I gently fold in whipped topping to make the filling extra light and creamy.
7. I place a thin banana slice on top of each chilled crust, then spoon or pipe the pudding mixture over the banana.
8. I top each mini pie with more whipped topping, a sprinkle of crushed cookies, and an optional banana slice for garnish.
9. I chill the pies for at least 1 hour before serving so they’re firm and flavorful.

Servings and timing

This recipe makes about 12 mini pies. It takes roughly 20 minutes to prepare, plus at least 1 hour of chilling time, so I usually have them ready in about 1 hour and 20 minutes.

Variations

Sometimes I use chocolate cookie crusts or crushed shortbread for a different flavor base. I’ve also added a layer of sliced strawberries or used banana cream pie pudding mix for an extra boost of flavor. If I want to lighten things up, I use low-fat milk and light whipped topping. For a fully homemade version, I make banana custard from scratch and use real whipped cream instead of store-bought.

storage/reheating

I store leftover pies in the fridge, covered, for up to 3 days. The bananas may brown slightly over time, so I add fresh slices right before serving if needed. These are best enjoyed chilled — I don’t reheat them. If I want to make them ahead, I prepare the crusts and pudding separately and assemble them the day of serving to keep the bananas fresh.

FAQs

Can I make these mini banana pudding pies without a muffin tin?

Yes, I’ve used mini tart pans, ramekins, or even small clear cups — they all work great for individual servings.

Can I use homemade pudding instead of instant?

Absolutely. I sometimes make a stovetop banana or vanilla custard if I want a from-scratch version. Just make sure it’s fully cooled before assembling.

How do I keep the bananas from turning brown?

I slice the bananas just before assembling and sometimes brush them lightly with lemon juice to help prevent browning.

Can I freeze these mini pies?

I don’t recommend freezing them with bananas inside, but I’ve frozen the crusts and filling separately before and assembled fresh when ready.

What kind of cookies work best for the crust?

I usually use vanilla wafers, but graham crackers, shortbread, or even digestive biscuits all work well and give a different twist on the flavor.

Conclusion

These creamy mini banana pudding pies are everything I love about banana pudding, served in a fun, easy-to-eat format. They’re smooth, sweet, and layered with flavor and texture. Whether I’m making them for a special occasion or a casual dessert, they always bring smiles and requests for seconds.

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