Description
Delight in these No-Bake Mini Banana Cream Pies, a quick and easy dessert that combines a buttery graham cracker crust with luscious banana cream pudding, topped with fresh bananas, whipped cream, and a touch of honey. Perfect for gatherings or a sweet treat any time of day.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Banana Cream Filling
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture is well blended.
- Form the crusts: Press the crumb mixture firmly into the bottom and up the sides of a muffin tin to create mini pie crusts. Place in the refrigerator for at least 1 hour to allow them to set properly.
- Make the pudding: In a large bowl, whisk the instant banana cream pudding mix with cold milk until it thickens. Chill the pudding in the refrigerator for 5 minutes to set.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and airy texture.
- Combine whipped cream and pudding: Gently fold half of the whipped cream into the thickened banana pudding mixture to create a smooth, fluffy filling.
- Assemble the pies: Spoon the banana cream mixture evenly into the chilled graham cracker crusts.
- Add topping: Top each mini pie with a dollop of the remaining whipped cream for a creamy finish.
- Garnish and serve: Decorate each pie with fresh banana slices and drizzle honey over the top for added sweetness and presentation.
Notes
- For best results, use ripe bananas that are firm to avoid browning too quickly.
- If you prefer, substitute honey with maple syrup or caramel sauce for a different flavor profile.
- These mini pies can be stored in the refrigerator for up to 2 days, but are best enjoyed fresh.
- Press the crust mixture firmly into the muffin tin to ensure it holds shape when serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
