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No-Bake Mini Coconut Banana Cream Pies

This no bake coconut banana cream pie recipe will become a staple in your summertime hosting meal planning.  A simple yet delicious treat for your next backyard gathering.

Course Dessert
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 12 mini pies
Author Censie


NILLA Wafer Pie Crust

  • 1 cup NILLA Wafers crushed
  • 1/2 stick butter melted

No Bake Coconut Banana Cream Pie Filling

  • 5 ounces instant banana pudding
  • 1 1/2 cup COLD water
  • 8 ounces whipped topping thawed
  • 1/4 cup shredded coconut
  • NILLA Wafers
  • 1 banana sliced


NILLA Wafer Pie Crust

  1. Crush NILLA Wafers in a food processor or by crushing in a resealable bag.

  2. Pour crushed NILLA Wafers into a medium bowl and add melted butter carefully.

  3.  Using a fork, mix the NILLA Wafers and butter together making a "crumble" like mixture.

  4. Press crumble into mini pie tins.

  5. Refrigerate crusts for 10 minutes.

No Bake Coconut Banana Cream Pie Filling

  1. Prepare pudding in a large mixing bowl by adding powder to bowl and mixing in cold water.

  2. Whisk quickly until pudding is combined with water.

  3.  Carefully fold in thawed whipped topping.

  4. Mix in shredded coconut.

  5. Spoon filling into each mini pie crust.

  6. Top each pie with one NILLA Wafer.

  7.  Refrigerate pies until ready to be enjoyed.

  8. When ready to serve, add a few slices of bananas to each pie and sprinkle the pies with some extra shredded coconut.  ENJOY!