Banana Split Mini Pies Recipe

Name: Banana Split Mini Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy whipping cream; 18 prepared mini graham cracker pie crusts; 3/4 cup confectioners' sugar; 2 tablespoons vanilla extract; 1 (8 ounce) package cream cheese, at room temperature; 1 (8 ounce) container frozen whipped topping, thawed; 5 bananas, sliced, or more to taste; 2 (15 ounce) cans crushed pineapple, drained; 1 (16 ounce) can tart cherry pie filling; 1/2 cup chopped pecans (optional); 6 tablespoons chocolate syrup, or to taste (optional)

Servings: persons

2 cups heavy whipping cream
18 prepared mini graham cracker pie crusts
3/4 cup confectioners' sugar
2 tablespoons vanilla extract
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) container frozen whipped topping, thawed
5 bananas, sliced, or more to taste
2 (15 ounce) cans crushed pineapple, drained
1 (16 ounce) can tart cherry pie filling
1/2 cup chopped pecans (optional)
6 tablespoons chocolate syrup, or to taste (optional)

1
Preheat oven's broiler to 450 degrees F (230 degrees C). Chill a mixing bowl, beaters from electric mixer, and cream in the freezer for 10 minutes. Arrange pie crusts on a baking sheet.
2
Cook pie crusts under the broiler until browned and toasty, 2 to 4 minutes. Remove crusts from oven and cool.
3
Beat cream in the chilled bowl using the chilled beaters until cream thickens. Add confectioners' sugar and vanilla extract; beat until stiff peaks form. Transfer whipped cream to a piping bag or resealable plastic bag with a corner snipped off; refrigerate.
4
Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese until well-mixed. Spoon mixture into a pastry bag or a resealable plastic bag with a corner snipped off. Pipe cream cheese filling into each graham cracker crust, filling 1/3- to 1/2-full.
5
Layer banana slices over cream cheese filling. Spread pineapple over banana layer. Spoon cherry pie filling over pineapple layer. Pipe whipped cream over cherry pie filling layer. Top each pie with pecans and chocolate syrup. Refrigerate until chilled, at least 30 minutes.

1750

kcal

Calories

113

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups heavy whipping cream, 18 prepared mini graham cracker pie crusts, 3/4 cup confectioners' sugar, 2 tablespoons vanilla extract, and more.

Yes, Banana Split Mini Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Split Mini Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions