🥧 No-Bake Mini Banana Cream Pies 🍌
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs (about 10–12 sheets, crushed)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
1 cup heavy whipping cream
1 (3.4 oz) package instant vanilla pudding mix
1 cup cold whole milk
1 teaspoon pure vanilla extract
2 medium bananas, sliced into thin rounds
For garnish (optional):
Whipped cream
Additional banana slices
Shredded coconut or crushed nuts
Instructions:
Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press about 1–2 tablespoons of the mixture into the bottom of each cavity in a mini muffin tin, using the back of a spoon or your fingers to compact it. Place the tin in the freezer while you prepare the filling.
Make the filling: In a large bowl, beat the heavy whipping cream with a hand mixer or stand mixer on high speed until stiff peaks form. Set aside. In a separate bowl, whisk together the instant vanilla pudding mix, cold milk, and vanilla extract until smooth and slightly thickened (about 2 minutes). Gently fold the whipped cream into the pudding mixture until fully combined and smooth.
Assemble the pies: Remove the muffin tin from the freezer. Place a small dollop of the filling on top of each crust, then layer 2–3 slices of banana on top. Add another layer of filling to cover the bananas, smoothing the top with the back of a spoon.
Chill: Place the assembled pies in the refrigerator for at least 2 hours, or until the filling is set and the crusts are firm.
Garnish and serve: Once chilled, carefully remove the pies from the muffin tin using a small offset spatula or knife. Top each pie with a dollop of whipped cream, a slice of banana, or a sprinkle of shredded coconut or crushed nuts for added flair. Serve immediately and enjoy!