Description
Delight in these No-Bake Mini Banana Cream Pies, featuring a crisp graham cracker crust filled with creamy banana pudding and topped with whipped cream, fresh banana slices, and a touch of honey. Perfectly portioned into mini pies, this easy, no-bake recipe is ideal for a quick dessert or party treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Filling
- 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
Toppings
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined, forming a crumbly mixture.
- Form mini pie crusts: Press the graham cracker mixture firmly into the bottom and up the sides of a muffin tin to shape mini pie crusts. Refrigerate for at least 1 hour to allow the crust to set and become firm.
- Make banana pudding: In a large bowl, whisk together the instant banana cream pudding mix and cold milk until thickened and smooth. Place in the refrigerator for 5 minutes to chill and stabilize.
- Whip the cream: In a separate bowl, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy whipped cream.
- Combine pudding and whipped cream: Gently fold half of the whipped cream into the banana pudding mixture to lighten and add creaminess without deflating it.
- Fill the crusts: Spoon the banana pudding mixture evenly into the chilled graham cracker crusts prepared earlier.
- Add toppings: Top each mini pie with a dollop of the remaining whipped cream for extra creaminess and decoration.
- Garnish and serve: Garnish each mini pie with fresh banana slices and a light drizzle of honey for a touch of natural sweetness and visual appeal. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Make sure the bananas are ripe but firm to prevent them from becoming mushy in the pies.
- Press the crust mixture firmly into the molds to ensure the crust holds together well after chilling.
- For best results, chill the pies for an additional hour after assembling before serving.
- Use cold milk and heavy cream for optimal pudding texture and whipped cream volume.
- These mini pies are best enjoyed within 1-2 days when stored in the refrigerator.
