🍌 No-Bake Mini Banana Cream Pies 🥧
Ingredients
For the Crust:
1½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling:
1 (3.4 oz) box instant banana cream pudding mix
2 cups cold whole milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
For the Topping & Garnish:
2 ripe but firm bananas, thinly sliced
2–3 tablespoons honey, for drizzling
Optional: extra whipped cream for finishing
Instructions
1. Make the Crusts:
In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press about 1½ tablespoons firmly into each cup of a standard 12-cup muffin tin, building up slightly along the sides. Chill in the refrigerator for at least 1 hour to set.
2. Prepare the Pudding:
In a large bowl, whisk the banana cream pudding mix with cold milk until thickened (about 2 minutes). Let sit for 5 minutes to fully set.
3. Whip the Cream:
In a separate bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer or stand mixer until stiff peaks form. Gently fold half of the whipped cream into the pudding to lighten it.
4. Assemble the Pies:
Spoon the pudding mixture evenly into the chilled crusts, filling each about ¾ full. Top each with a generous dollop of the remaining whipped cream.
5. Garnish and Serve:
Arrange 2–3 banana slices on each pie. Just before serving, drizzle lightly with honey for a touch of floral sweetness and glossy finish. For best texture, serve within 2 hours of assembly—or chill up to 4 hours if needed.
Yield: 12 mini pies
Prep Time: 20 minutes
Chill Time: 1 hour (plus optional additional chilling)
Total Time: 1 hour 20 minutes