Description
No-Bake Mini Banana Cream Pies are a delightful and easy-to-make dessert featuring a crumbly graham cracker crust, creamy banana pudding filling, and fresh banana slices. Perfect for summer or any time you want a quick, fuss-free treat without turning on the oven.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 1 (3.4 oz) box instant banana cream or vanilla pudding mix
- 1 ½ cups cold milk
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup whipped topping (like Cool Whip) or whipped cream
Garnish (optional)
- Extra banana slices
- Crushed graham crackers
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture evenly into the bottoms of a 12-cup muffin tin lined with paper liners or into small tart pans to form crusts. Chill in the refrigerator for 15 minutes.
- Make the pudding filling: In a separate bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened. In another bowl, whip the heavy cream and vanilla extract until soft peaks form, then gently fold the whipped cream into the pudding mixture to create a light, creamy filling.
- Assemble the pies: Place a few banana slices over each chilled crust, then spoon or pipe the banana cream mixture on top. Chill the mini pies for at least 1 hour to set.
- Add the finishing touches: Before serving, top each mini pie with a dollop of whipped topping. Garnish with extra banana slices or a sprinkle of crushed graham crackers if desired for an attractive presentation.
Notes
- For a firmer crust, you can bake the graham cracker bases at 350°F (175°C) for 5 minutes, then cool completely before filling.
- Make the pies just before serving to prevent banana slices from browning, or brush banana slices with lemon juice to preserve their color.
