Description
These No-Bake Mini Banana Cream Pies feature a buttery graham cracker crust filled with creamy banana pudding and topped with fluffy whipped cream. A simple, delicious dessert that’s perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced Whipped cream, for topping Honey, for drizzling
Instructions
- Prepare the Pie Crusts
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined. - Form the Crusts
Press the mixture into the bottom and up the sides of a muffin tin to create mini pie crusts. Make sure the crusts are evenly packed. - Chill the Crusts
Refrigerate the crusts for at least 1 hour to allow them to set and firm up. - Prepare the Banana Pudding Filling
In a large bowl, whisk together the instant banana cream pudding mix and cold milk until the mixture thickens. Refrigerate for 5 minutes to let it firm up further. - Whip the Cream
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This should take about 3-5 minutes with a hand mixer. - Combine Whipped Cream and Pudding
Gently fold half of the whipped cream into the banana pudding mixture, being careful not to deflate the whipped cream. - Assemble the Pies
Spoon the banana pudding mixture into the chilled graham cracker crusts, filling each one generously. - Top with Whipped Cream
Add a dollop of the remaining whipped cream on top of each mini pie for a fluffy finish. - Garnish and Serve
Garnish each pie with banana slices and a light drizzle of honey. Serve immediately, or refrigerate until ready to serve.
- Prep Time: 25 minutes
- Category: APPETIZER
- Cuisine: American