No-Bake Mini Banana Cream Pies (Print Version)
Enjoy sweet mini banana pies with creamy layers, graham crust, and fluffy whipped topping. Effortless and crowd-pleasing treat.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup melted butter
03 -
1/4 cup sugar
→ Filling
04 -
1 package (3.4 oz) instant banana cream pudding mix
05 -
2 cups cold milk
→ Topping
06 -
1 cup heavy cream
07 -
2 tablespoons powdered sugar
08 -
1 teaspoon vanilla extract
09 -
2 ripe bananas, sliced
10 -
Whipped cream, for topping
11 -
Honey, for drizzling
# Steps:
01 -
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.
02 -
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
03 -
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
04 -
Fold half of the whipped cream into the banana pudding mixture. Spoon the banana pudding into the chilled pie crusts.
05 -
Top each mini pie with a dollop of the remaining whipped cream. Garnish with banana slices and a drizzle of honey.
# Helpful Notes:
01 -
For a gluten-free version, use gluten-free graham crackers.
02 -
Substitute the dairy ingredients with plant-based alternatives to make it vegan-friendly.