Description
These no-bake mini banana cream pies are easy to make and feature layers of creamy banana filling in a graham cracker crust, perfect for a quick dessert.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 2 ripe bananas, sliced
- 1 package (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Topping:
- Whipped cream for garnish
- Banana slices for garnish
Instructions
- Step 1: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Step 2: Press the mixture into the bottom of mini pie tins or muffin cups to form the crust. Chill in the refrigerator for 15 minutes.
- Step 3: In a large bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
- Step 4: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Step 5: Fold the whipped cream into the pudding mixture until smooth.
- Step 6: Layer sliced bananas on the chilled crusts, then spoon the pudding mixture over the bananas.
- Step 7: Refrigerate the pies for at least 1 hour to set.
- Step 8: Garnish with additional whipped cream and banana slices before serving.
Notes
For a variation, add chocolate shavings on top. Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 28g
- Protein: 3g