If you’re a fan of banana pudding and classic banana cream pie, then you’re going to love these Banana Cream Pie Bites! They’re bite-sized, creamy, and packed with banana goodness, all on a lightly baked vanilla wafer crust for that perfect crunch.
Love banana cream pie?
These Banana Cream Pie Bites are the perfect mini version—with a baked vanilla wafer crust and creamy banana pudding filling!
Ingredients & Why You’ll Love Them!
These mini banana cream pies come together with simple ingredients that create the perfect balance of flavor and texture!
For the Baked Vanilla Wafer Crust:
- Crushed vanilla wafers – Classic banana pudding flavor in every bite!
- Melted butter – Adds rich flavor and helps hold the crust together.
- Sugar – A little extra sweetness for balance.
For the Creamy Banana Pudding Filling:
- Instant banana pudding mix – Banana cream pie should actually taste like bananas!!
- Cold milk – Helps the pudding set perfectly.
- Whipped topping (Cool Whip or homemade whipped cream) – More creamy goodness is always a good idea.
For the Topping:
- Vanilla wafers – Add a little crunch on top.
- Banana slices – Because fresh bananas make everything better!
Pro Tips for the BEST Banana Cream Pie Bites:
✔️ Want extra banana flavor? Mash half a banana into the pudding mixture before folding in the whipped topping.
✔️ Love a firmer filling? Let them chill overnight for the best texture!
✔️ Feeling fancy? Drizzle with honey or caramel sauce before serving.
How to Store
✔️ Refrigerate: Store in an airtight container in the fridge for up to 3 days. The crust stays crunchy, and the filling stays creamy!
✔️ Prevent Browning: If adding banana slices on top, brush them with a little lemon juice to keep them from turning brown.
Can You Freeze Them?
Yes! But for best results:
✔️ Freeze WITHOUT toppings – Wrap each pie bite in plastic wrap and store in an airtight container for up to 2 months.
✔️ Thaw in the fridge for a few hours before serving, then add whipped topping and banana slices.
Easy Banana Cream Pie Bites with Baked Vanilla Wafer Crust
Ingredients
Vanilla Wafer Crust
- 1 1/2 cups crushed vanilla wafers or graham crackers, more for decoration
- 1/4 cup melted butter
- 1 tablespoon sugar
Banana Pudding Filling
- 3.4 oz instant banana pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping Cool Whip or homemade whipped cream, divided
- 1 banana thinly sliced
- Honey for drizzling
Instructions
- Preheat your oven to 350 degrees. Grease 24-cup mini-muffin tin.
- In a medium-size bowl add vanilla wafer cookie crumbs, sugar, and melted butter. Mix until all ingredients are combined.
- Using a spoon add your crumbs to each muffin 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.
- In another bowl, whisk the instant banana cream pudding mix, vanilla, and cold milk until thickened. Refrigerate for 5 minutes.
- Add 1/2 a cup of the whipped topping/cool whip and fold into the pudding mix. This will create a nice and fluffy pudding recipe.
- Add your filling and remaining whipped topping into 2 separate plastic baggies. Cut the tip-off or use a star shape tip. This will make it really easy to fill in your pies.
- Squeeze out a bit of the filling into one of your pie crusts, then squeeze some of the whipped topping on top. Decorate with a banana slice, and/or mini vanilla wafer cookie.
- Use a knife to loosen from pan and they should pop right out.
