No-Bake Mini Banana Cream Pies
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Whipped cream, for topping
Honey, for drizzling
Optional Substitutions:
Use gluten-free graham crackers for a GF option. Swap dairy products for plant-based alternatives for a vegan-friendly dessert.
Directions:
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well blended and resembles wet sand.
Press the mixture into the bottoms and sides of a muffin tin to form mini pie crusts. Place the tin in the refrigerator and chill for at least 1 hour.
In a large bowl, whisk the banana cream pudding mix with cold milk until it thickens. Set in the fridge for 5 minutes to fully set.
Meanwhile, whip the heavy cream with powdered sugar and vanilla extract in a separate bowl until stiff peaks form.
Gently fold half of the whipped cream into the banana pudding, creating a fluffy filling.
Spoon the banana cream mixture into the chilled graham cracker crusts, filling each one generously.
Top each pie with a dollop of the remaining whipped cream.
Garnish with banana slices and a light drizzle of honey before serving.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 15 minutes (includes chilling)
Kcal: 290 kcal | Servings: 10 mini pies
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