No-Bake Mini Banana Cream Pies
Delightful mini pies featuring a creamy banana filling in a buttery graham cracker crust, perfect for any occasion without the need for baking.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a crunchy texture for the crust.
- 0.5 cups melted butter Adds richness and helps bind the crust.
- 0.25 cups sugar Sweetens the crust.
For the filling
- 1 package instant banana cream pudding mix (3.4 oz) Provides flavor and creamy texture.
- 2 cups cold milk Activates the pudding mix.
- 1 cup heavy cream Adds luxurious mouthfeel.
- 2 tablespoons powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract Adds depth to the cream.
- 2 pieces ripe bananas, sliced Adds flavor and presentation.
- as needed none whipped cream, for topping Essential for finishing the pies.
- as needed none honey, for drizzling Enhances sweetness.
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until you have a uniform mixture. Press the crust mixture into the bottom of mini tart pans or muffin tins and set aside.
- In a separate bowl, whisk the instant banana cream pudding mix with cold milk for approximately 2 minutes until thickened.
- In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the prepared banana pudding until combined and smooth.
Assembly
- Spoon the banana cream filling generously into the prepped crusts.
- Arrange banana slices atop each pie and finish with whipped cream and a drizzle of honey.
Chill and Serve
- Place the mini pies in the refrigerator for at least 2 hours or until set. Serve cold.
Notes
These mini pies can be made ahead of time; they store well in the fridge for up to 3 days. For a healthier option, consider using Greek yogurt instead of heavy cream.