Description
These no-bake mini banana cream pies are rich, creamy, and perfect for parties or a sweet treat.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ 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 (optional)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom and sides of a muffin tin to form mini crusts. Chill in the fridge for at least 1 hour to set.
- In a large bowl, whisk banana pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold half of the whipped cream into the pudding mixture to create a mousse-like texture.
- Add banana slices to the crusts, then spoon the pudding mixture on top.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and a drizzle of honey if desired.
- Chill for at least 1 hour before serving.
Notes
Press the crust firmly so it holds its shape. Use ripe bananas for the best flavor. Chill longer if the pies get soft.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg