Description
These no-bake mini banana cream pies are a simple, quick, and delicious dessert option perfect for any occasion. With a graham cracker crust, creamy banana pudding filling, and optional toppings like whipped cream or fresh fruit, they’re a delightful way to enjoy the classic banana cream pie in a personal, handheld format.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 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
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Optional substitutions:
- For a gluten-free version, use gluten-free graham crackers.
- Substitute the dairy ingredients with plant-based alternatives to make it vegan-friendly.
Instructions
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
- In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold half of the whipped cream into the banana pudding mixture.
- Spoon the banana pudding into the chilled pie crusts.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and a drizzle of honey.
Notes
- Make Ahead: Prepare the crust and filling in advance, then refrigerate for easy serving later.
- Customization: Feel free to experiment with pudding flavors, toppings, or ingredient swaps for a personalized touch!