Muffin Tin Banana Cream Pies

By Tyla | Last modified on Jan 11, 2026

Featured in: Desserts

Experience the nostalgic flavors of a classic banana cream pie in perfectly portioned, no-bake mini pies made right in a muffin tin. These delightful individual desserts combine creamy banana pudding, crisp Golden Oreo crusts, and a fluffy whipped cream topping for an irresistible treat.

Whether you’re hosting a party, looking for easy portion control, or just craving a sweet and simple dessert, these Muffin Tin Banana Cream Pies are quick to assemble and sure to impress. Enjoy the creamy texture and balanced banana flavor in each bite without turning on the oven.

Why You’ll Love This Recipe

Quick and simple no-bake individual servings perfect for any occasion.
Golden Oreo crust adds a buttery crunch contrasting the smooth pudding.
Customizable pudding thickness and easy assembly with common ingredients.
Ideal for portion control and attractive presentation in muffin tins.

Ingredients

Banana Cream Pie Pudding Mix: A 3.4-ounce box that forms the rich, banana-flavored filling of the pies.
Cold Milk: Two cups to whisk with the pudding mix for standard texture or 1¾ cups for thicker pudding consistency.
Golden Oreos: Twelve cookies serve as a buttery, crisp base crust for each mini pie.
Banana: One ripe banana sliced into ¼-inch rounds adds fresh, natural sweetness and texture.
Whipped Cream: Light and fluffy topping for garnish and additional creaminess.
Mini Nilla Wafers: Twelve small wafers to place on top of the whipped cream for decorative crunch.
Thick Cupcake Liners: Durable liners to hold mini pies securely, preventing leakage and making serving easier.

Instructions

Prepare muffin tin with liners: Line a standard 12-cup muffin tin with thick cupcake liners. Thick liners prevent pudding from seeping through and help maintain the pie’s shape during chilling and serving.
Create the Golden Oreo crust: Place one Golden Oreo cookie at the bottom of each lined muffin cup. This forms a crisp and buttery crust that adds textural contrast to the creamy filling.
Add banana slices: Slice the banana into quarter-inch thick rounds and place a single slice on top of each Oreo crust. This layer delivers fresh banana flavor and a pleasant bite beneath the smooth pudding.
Prepare banana cream pudding: In a mixing bowl, whisk the banana cream pie pudding mix with cold milk. Use the full 2 cups for regular consistency or reduce to 1¾ cups to create a thicker pudding that holds its shape better in the muffin liners.
Fill muffin liners with pudding: Scoop the prepared pudding over the banana slices and Oreo crusts, filling each liner to the top. Generous filling ensures a creamy texture and a satisfying mini pie experience.
Chill to set: Refrigerate the entire muffin tin for at least 2 hours. This chilling step allows the pudding to firm up fully, creating a stable structure for easy handling and delicious texture.
Add whipped cream and wafer topping: Just before serving, top each mini pie with a dollop of whipped cream. Press a mini Nilla wafer into the cream for a charming presentation and a touch of vanilla crunch.

You Must Know

Use thick cupcake liners to prevent leaking and keep pie shape.
Chill pies for a minimum of 2 hours; overnight refrigeration enhances flavor and texture.
Add whipped cream topping only before serving to keep it fresh and prevent sogginess.
Store in the fridge and consume within two days for best freshness and taste.

Storage Tips

Store the mini banana cream pies in the refrigerator covered for up to two days to maintain freshness. It is best to add the whipped cream and wafer topping right before serving to preserve texture and appearance.

Serving Suggestions

Serve these mini pies chilled as a delightful party treat or an individual dessert. They pair wonderfully with a cup of coffee or tea and can be garnished with fresh banana slices or a sprinkle of cinnamon for extra flair.

Professional Tips

Adjust pudding thickness by varying milk quantity for easier serving or richer mouthfeel.
Use a spoon or small ice cream scoop for neat and consistent pudding portions.
To add flair, drizzle with caramel or chocolate sauce before topping with whipped cream.
Choose ripe but firm bananas for clean slices that hold their shape nicely in the pies.

FAQs

Can I make these pies ahead of time?: Yes, these pies can be made a day in advance. Just store them refrigerated without whipped cream and wafers. Add toppings right before serving.
What if I want gluten-free options?: You can substitute gluten-free sandwich cookies and wafers for Golden Oreos and Nilla wafers to make this recipe gluten-free.
Is it possible to use homemade pudding?: Absolutely, homemade banana or vanilla pudding works well if thickened properly to hold its shape in the liners.
Can I substitute whipped cream?: Yes, you can use stabilized whipped cream or a non-dairy whipped topping as alternatives depending on dietary preferences.
How do I prevent the liners from leaking?: Use sturdy, thick cupcake liners designed for moist desserts. Avoid thin liners to stop seepage when chilling the pies.
What is the best way to slice bananas for this recipe?: Slice slightly firm bananas into ¼-inch thick rounds for easy layering and to prevent mushiness in the pies.