Mini Banana Cream Pies
Delightful No-Bake Mini Banana Cream Pies with creamy banana filling in a graham cracker crust, topped with whipped cream and fresh banana slices.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Adds a rich and buttery texture
- 0.5 cups melted butter Brings the crust together
- 0.25 cups sugar Adds sweetness to the crust
For the filling
- 1 package (3.4 oz) instant banana cream pudding mix Transforms into creamy perfection
- 2 cups cold milk Used to prepare the pudding
- 1 cup heavy cream For the whipped topping
- 2 tablespoons powdered sugar Sweetens the whipped cream
- 1 teaspoon vanilla extract Enhances flavor of whipped cream
- 2 pieces ripe bananas, sliced Adds fresh, fruity element
- to taste whipped cream for decoration Used for topping
- to taste honey for drizzle Adds extra sweetness
Instructions
Preparation of Crust
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press this mixture firmly into the bottom and up the sides of a muffin tin to form mini pie crusts.
- Refrigerate the crusts for at least 1 hour to let them set.
Preparation of Filling
- In a large bowl, whisk the instant banana cream pudding mix with the cold milk until thickened, about 2 minutes.
- Chill the pudding mixture in the refrigerator for an additional 5 minutes.
- In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Gently fold half of the whipped cream into the banana pudding mixture.
Assembly
- Spoon the banana pudding into the chilled crusts.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and a drizzle of honey.
Notes
Ensure the crust is set long enough in the refrigerator. Over-whipped cream can turn grainy. Gently fold the whipped cream to maintain airy texture. For variations, use coconut cream instead of heavy cream for a dairy-free option.