Description
Indulge in these delightful No-Bake Mini Banana Cream Pies that are easy to make and perfect for a sweet treat. With a buttery graham cracker crust, creamy vanilla pudding filling, and fresh banana slices, these mini pies are a refreshing dessert for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 ripe bananas, sliced
Topping:
- Whipped cream
- Banana slices
- Crushed graham crackers for garnish (optional)
Instructions
- Graham Cracker Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottoms of 8–10 muffin cups or mini tart pans. Chill in the fridge for 15–20 minutes to set.
- Filling: In another bowl, whisk the pudding mix with cold milk for about 2 minutes until thickened. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the whipped cream into the prepared pudding.
- Assembly: Place banana slices on the bottom of each crust. Spoon or pipe the pudding mixture over the bananas. Chill for at least 1 hour before serving.
- Topping: Top with whipped cream, additional banana slices, and crushed graham crackers if desired.
Notes
- Best enjoyed the day they’re made to keep the bananas fresh.
- You can substitute instant banana pudding for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
