NO-BAKE MINI BANANA CREAM PIES
These No-Bake Mini Banana Cream Pies are a delicious and convenient dessert featuring a creamy banana filling and a graham cracker crust. Perfect for any occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 ripe bananas, sliced
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped cream
- Banana slices (for garnish)
- Crushed graham crackers (for garnish)
Instructions
Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom and up the sides of 12 mini pie tins or a muffin tin lined with cupcake liners. Use the back of a spoon or a flat-bottomed glass to press the crust firmly.
- Place the crusts in the refrigerator to chill while you prepare the filling.
Prepare the Filling:
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until well combined.
- Add the sliced bananas to the filling and mix gently.
Assemble the Mini Pies:
- Spoon the banana cream filling into the prepared crusts, dividing it evenly among the mini pie tins.
- Smooth the tops with a spatula.
Chill and Serve:
- Place the mini pies in the refrigerator to chill for at least 2 hours, or until set.
- Before serving, top each mini pie with a dollop of whipped cream, a slice of banana, and a sprinkle of crushed graham crackers.
Notes
- Crust Alternatives: You can use crushed vanilla wafers or digestive biscuits instead of graham crackers for a different flavor.
- Filling Variations: Add a layer of chocolate ganache or caramel sauce to the crust before adding the filling for an extra indulgent treat.
- Make-Ahead: These mini pies can be made a day in advance and stored in the refrigerator until ready to serve.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. They should keep well for up to 3 days.