Description
These No-Bake Mini Banana Cream Pies offer a sweet and creamy delight that’s perfect for a quick, hassle-free dessert. Featuring a crunchy graham cracker crust, smooth vanilla pudding filling, and fresh banana slices, these mini pies are topped with whipped cream for an irresistible treat.
Ingredients
Scale
Crust
- 1 cup crushed graham crackers
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Filling
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup heavy cream
- 2 ripe bananas, sliced
Topping
- 1 cup whipped topping or whipped cream
- Optional: extra banana slices and graham cracker crumbs for garnish
Instructions
- Prepare the crust: In a bowl, mix the crushed graham crackers, melted butter, and sugar until the texture resembles wet sand. Press the mixture evenly into the bottoms of 6 small ramekins or muffin cups to form crusts. Chill in the refrigerator while preparing the filling.
- Make the pudding filling: In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the pudding mixture to create a smooth, creamy filling.
- Assemble the pies: Remove crusts from the fridge and layer banana slices over each crust. Spoon the pudding mixture over the bananas, smoothing the tops.
- Chill: Place the assembled mini pies in the refrigerator and chill for at least 1 hour to set.
- Serve and garnish: Before serving, top each mini pie with whipped topping and garnish with extra banana slices and a sprinkle of graham cracker crumbs if desired.
Notes
- For added flavor, add a dash of cinnamon to the crust mixture before pressing it into the ramekins.
- These mini pies can be made a day ahead and stored in the refrigerator.
- To prevent banana slices from browning, wait to add extra banana slices on top until just before serving.
