Description
These No-Bake Mini Banana Cream Pies are the perfect quick and easy dessert! With a buttery graham cracker crust, creamy banana pudding filling, and a fluffy whipped topping, they’re a delicious no-bake treat ideal for parties, warm days, or when you're short on time.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp granulated sugar
- 1 (3.4 oz) box instant banana cream pudding mix
- 1 ½ cups cold milk
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
- Whipped cream (for topping)
- Honey, optional (for drizzling)
Instructions
- Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press mixture into muffin tin cups. Chill for at least 1 hour.
- Prepare the Pudding: Whisk pudding mix and cold milk until thickened. Let sit to set.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Layer banana slices over chilled crusts. Spoon pudding over bananas and smooth.
- Top: Pipe or spoon whipped cream on top of each mini pie.
- Chill & Serve: Chill for 2 hours. Drizzle with honey if desired before serving.
Notes
- Brush banana slices with lemon juice to prevent browning.
- Store in fridge up to 2 days.
- Not freezer-friendly due to texture changes.
- Customize with chocolate ganache or toasted coconut for variation.
- Use store-bought mini crusts to save time.
- Make dairy-free with coconut whipped cream.