Description
A delicious, no-bake treat that’s perfect for any occasion! These mini banana cream pies feature a crispy graham cracker crust, a creamy banana pudding filling, and a fluffy whipped cream topping. They’re quick to make, easy to serve, and sure to impress!
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.
- 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.
- Spoon the banana pudding into the chilled pie crusts.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and a drizzle of honey.
Notes
- Make sure the graham cracker crusts are chilled well before adding the pudding to ensure they hold their shape.
- Use ripe but not overripe bananas for the best flavor and texture.
- Whip the heavy cream until stiff peaks form for the best whipped topping consistency.
- These pies can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes