Description
Delightful mini banana cream pies that are no-bake, combining creamy pudding, ripe bananas, and a crunchy graham cracker crust.
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
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
- In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes to set.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold half of the whipped cream into the banana pudding mixture until smooth.
- Spoon the banana pudding mixture into the chilled pie crusts. Top each mini pie with a dollop of the remaining whipped cream.
- Decorate with banana slices and a drizzle of honey for added sweetness.
Notes
Store any leftover mini pies in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. Add banana slices just before serving to keep them looking fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana cream pie, no-bake dessert, mini pies, easy dessert, summer treat