Mini Banana Cream Pie Recipe

Fun to Make 6-Ingredient Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com Aren’t itty bitty desserts the best?! You are going to love this Mini Banana Cream Pie Recipe, individually portioned for one, two, three bites at a time!

Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com
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Confession: When food is little and cute, sometimes I talk to it. …In a baby voice.

I’m sorry.

6-Ingredient Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

But honestly, just look at these little guys!

Who could resist these darling little bites of sweet southern goodness?

Not me.

Making Easy Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

MY OTHER RECIPES

My Banana Cream Pie Recipe is one of my family’s all-time favorites. Carson would have classic banana pudding with vanilla wafers for every meal if I’d let him.

So it’s no wonder we came up with a way to combine the two into tiny little treat you can pop by the handful. We call it banana pie therapy… It works for curing rainy day blues, along with all sorts of cranky ailments.

How to Make Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

To make this Mini Banana Cream Pie Recipe, start by popping a Mini Nilla Wafer in mini muffin pans with mini muffin liners… that’s a lot of itty bitty.

Then beat together an easy 4-ingredient pudding filling. Don’t be tempted to buy “instant banana pudding” because it tastes weird. Use vanilla pudding mix and real banana slices.

Love these Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

Then pipe (or dollop) the filling into the liners and press it down with a fresh banana slice.

Cover the tops with more filling and tap the pan to fill out the liners.

Best Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

Like so…

Making the Best Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

Top the Mini Banana Cream Pie Recipe with another slice of banana and another Mini Nilla Wafer. Then refrigerate to set.

Waiting is the hardest part of the recipe.

I love this Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

Once the Mini Banana Cream Pie Recipe has firmed up, you can peel off the paper liners and enjoy. You can even freeze them in the pans, then pop them in a freezer bag and save for a rainy day… or bad report card.

Let’s hope for rain.

Amazing Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

This pocket-sized Mini Banana Cream Pie Recipe is just what you need to start off the school year on the right foot.

One tiny pie in a lunchbox will send a big message of love, and two is even better.

Loving this Mini Banana Cream Pie Recipe (Banana Pudding Tarts) on ASpicyPerspective.com

P.S. Feel free to use low fat cream cheese and milk, or go for the gusto and use full fat everything.

 

Mini Banana Cream Pie Recipe

Yield: 36 mini pies

Prep Time:20 minutes

2
2 / 5 (1 Reviews)
Did you make this recipe?   Leave a review »

Easy Mini Banana Cream Pie Recipe makes cute little Banana Pudding Tarts that can be enjoyed at room temperature or frozen! Only 6 ingredients required.

Ingredients:

  • 8 ounce cream cheese, softened
  • 3.4 ounce box instant vanilla pudding
  • 1/2 cup milk
  • 3 tablespoons granulated sugar
  • 4-5 ripe bananas
  • 1 box Mini Nilla Wafers

Directions:

  1. Place 36 mini muffin liners in 2-3 mini muffin pans (for 36 mini pies). Place one Mini Nilla Wafer at the bottom of each liner.
  2. Using an electric mixer, beat the cream cheese with the sugar. Then slowly add in the milk and beat until smooth. Finally, very slowly beat in the instant pudding powder. Scrape the bowl and beat again for 2-3 minutes until thick and smooth.
  3. Scoop the vanilla pudding mixture into a large piping bag with a wide tip. Then peel and cut the bananas into thin rounds. Pipe a dollop of pudding mixture on the bottom of each muffin liner.
  4. Press a banana slice down into each muffin liner, then pipe more pudding mixture over the top. Tap the muffin pans to help the filling settle. Then place a banana slice and a Mini Nilla Wafer on top of each little pie. Refrigerate for at least 2 hours to set, then serve.

NOTE: You can freeze the Mini Banana Cream Pie Recipe in the pans, then store them in a large freezer bag, once solid. Thaw and enjoy!

Nutrition Information

Yield: 36 mini pies, Serving Size: 36

  • Amount Per Serving:
  • Calories: 90 Calories
  • Total Fat: 4.1g
  • Saturated Fat: 1.9g
  • Cholesterol: 8mg
  • Sodium: 93mg
  • Carbohydrates: 12.9g
  • Fiber: 0.3g
  • Sugar: 8.5g
  • Protein: 1g
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26 comments on “Mini Banana Cream Pie Recipe

  1. Julie @ Running in a Skirtposted September 4, 2015 at 8:09 am Reply

    Oh my!  I ‘m going to have to make these!!!  You know how my hubby feels about banana pudding :-)  I agree about the instant banana flavored pudding- yuck!

  2. Julie @ Table for Twoposted September 4, 2015 at 9:09 am Reply

    These are so cute!!

  3. Heather Christoposted September 4, 2015 at 10:01 am Reply

    I agree- these are baby talk cute!

  4. Mariaposted September 4, 2015 at 12:10 pm Reply

    I love a no-bake dessert! Especially a cute bite-sized one!

  5. Amandaposted September 7, 2015 at 12:53 pm Reply

    Throwing a baby shower in February for my sister – these are DEFINITELY on the menu!! Perfect AND delicious!!

  6. Liz @ The Lemon Bowposted September 7, 2015 at 1:29 pm Reply

    Ahhh I am such a sucker for bite-sized desserts!!! 

  7. Vivian Popeposted October 1, 2015 at 2:12 am Reply

    How do you keep the banana from turning dark?  I so dislike when the banana starts turning colors and looking mushy.  

    • Emmeposted March 20, 2016 at 4:25 pm Reply

      Just came across this recipe and plan to make for Easter.  Same question, how do you keep the banana from discoloring? 

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  10. Joyce Rankinposted March 18, 2016 at 9:49 pm Reply

    Crushed wafers on top would be great too, instead of whole cookie.

  11. Beckyposted March 21, 2016 at 2:33 pm Reply

    Same question, doesn’t the banana slice on top turn brown? 
    Do these firm up like a cheesecake? 
    Can you add a little vanilla and/or nutmeg?

    • Sommerposted March 22, 2016 at 8:40 pm Reply

      Hi Becky! I usually make them and serve them in the same day, so the banana is not really an issue. They do firm up and you could certainly tweak the flavor to your preferences. :)

  12. Kathleenposted April 26, 2016 at 12:47 am Reply

    Mine set up faster than I could get it into the cups. I splashed a bit more milk into the mixing bowl, but it didn’t help much. Is it really 1/2 cup?

  13. Lisaposted April 27, 2016 at 4:07 pm Reply

    I am not a big fan of ANY instant pudding. Is there a recipe to make these cutest little guys with REAL vanilla pudding. 
    Would sooooo LOVE that. 

  14. Carolynposted May 12, 2016 at 3:33 pm Reply

    These  look delicious! I’m going to make them layered in push-pop containers for my grandson’s monkey-themed birthday party. Thanks for the great recipe!

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  16. Nikiposted September 11, 2016 at 6:10 am Reply

    I made these and they were really good but VERY hard to eat. I made these the night before i needed them and put them in the refrigerator until the next day and the pudding made the paper cups soggy. I would recommend freezing them and eating frozen or use foil cups instead of paper. I will make them again but use the foil cups. :)

    • Nanetteposted September 13, 2016 at 10:35 am Reply

      Did your bananas turn dark? If not, how did you keep them looking nice?
      Also, why were they hard to eat?

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  19. Emmaposted January 15, 2017 at 12:55 pm Reply

    I tried to make these without an electric mixer, I would not recommend this! I’m not sure if it’s because I didn’t have a mixer or because of the pudding mix, but it set immediately and was slightly clumpy. I haven’t tasted it yet, I assume they will still taste good, but the texture is all wrong.

  20. Indian dog namesposted April 4, 2017 at 11:54 am Reply

    These look and sound absolutely fantastic!

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  22. chelseaposted April 24, 2018 at 12:29 am Reply

    when i added the pudding mix it instantly got thick mixing it before i even had it all in the bowl. i tried adding more milk but it didnt help. hopefully the still turn out for school tomorrow.

  23. Jaclyn Macomberposted June 21, 2018 at 7:44 pm Reply

    Interested to see if this recipe worked for anyone?? I prepared it exactly as directed but a) the instant pudding set way too quickly when I added it in SMALL amounts to the cream cheese and sugar mixture and b) when chilled the mixture never set up to a consistency that allowed the muffin tin wrapper to be easily peeled off. The mixture stayed pudding-like even after it had been in the fridge for over 3 hours. I transferred the mini pies into the freezer in hopes that works better.

    Rating: 2