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No-Bake Mini Banana Cream Pies

Delicious No-Bake Mini Banana Cream Pies

These No-Bake Mini Banana Cream Pies are a delightful combination of creamy banana filling and a crunchy graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups melted butter
  • 0.25 cups sugar
Filling
  • 1 package instant banana cream pudding mix (3.4 oz)
  • 2 cups cold milk
  • 1 cups heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 ripe bananas sliced
  • 1 cup whipped cream (for topping)
  • to taste honey (for drizzling)

Equipment

  • muffin tins
  • mixing bowls
  • whisk
  • Electric mixer

Method
 

Prepare the Crust
  1. In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into muffin tins to create mini crusts. Refrigerate for 1 hour to set.
Make the Filling
  1. Prepare the banana cream pudding by whisking the pudding mix into cold milk until it thickens. Chill the pudding in the refrigerator for 5 minutes.
  2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the chilled pudding mixture.
Assemble the Pies
  1. Spoon the pudding mixture into the chilled graham cracker crusts.
  2. Top each mini pie with a dollop of the remaining whipped cream, garnish with banana slices, and drizzle with honey.
  3. Serve immediately or chill further before serving for a colder treat.

Nutrition

Serving: 1pie

Notes

Feel free to experiment with flavored extracts or swap fruits to personalize your mini pies. Store leftovers in an airtight container in the fridge for up to three days.

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