🍌 No-Bake Mini Banana Cream Pies 🥧
🧾 Ingredients (Makes 12 Mini Pies)
For the Crust:
1½ cups graham cracker crumbs
½ cup melted butter
¼ cup granulated sugar
For the Banana Pudding Filling:
1 (3.4 oz) package instant banana cream pudding mix
2 cups cold milk
For the Whipped Topping:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
For Garnish:
2 ripe bananas, sliced
Honey or maple syrup, for drizzling
Optional: Lemon juice to keep banana slices from browning
👩🍳 Instructions
Prepare the Crusts
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press firmly into 12 mini muffin cups or small pie tins. Chill in the refrigerator for at least 1 hour to set.
Make the Banana Pudding
In a large mixing bowl, whisk the banana cream pudding mix with 2 cups of cold milk for about 2 minutes until thickened. Refrigerate for 5–10 minutes to allow it to set slightly.
Whip the Cream
In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Combine Pudding & Whipped Cream
Fold half of the whipped cream into the pudding mixture to lighten it. Gently stir until fully combined and smooth.
Fill the Crusts
Spoon or pipe the pudding mixture into each prepared crust, filling them almost to the top.
Top with Whipped Cream & Bananas
Add a dollop of remaining whipped cream on top of each pie. Arrange banana slices over the whipped cream and lightly drizzle with honey.
Chill Before Serving
Place the pies in the refrigerator for at least 30 minutes before serving to firm up the texture and enhance the flavors.