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No-Bake Mini Banana Cream Pies

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 12 mini pies 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

 

No-Bake Mini Banana Cream Pies are delightful, easy-to-make desserts that combine a buttery graham cracker crust with creamy banana filling, topped with fresh banana slices and whipped cream. They’re perfect for gatherings or a sweet treat anytime.

Ingredients

Units Scale
  • Crust:
    • 1 1/2 cups (150g) graham cracker crumbs
    • 1/2 cup (113g) unsalted butter, melted
    • 1/4 cup (50g) granulated sugar
  • Filling:
    • 1 package (3.4 oz/96g) instant banana cream pudding mix
    • 2 cups (480ml) cold milk
    • 1 cup (240ml) heavy whipping cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
    • 2 ripe bananas, sliced
  • Topping:
    • Whipped cream
    • Additional banana slices for garnish
    • Honey or caramel sauce for drizzling (optional)

Instructions

  • Prepare the Crust:
    • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
    • Press the mixture firmly into the bottoms and up the sides of a mini muffin tin or individual tart pans to form crusts.
    • Refrigerate for at least 1 hour to allow the crusts to set.
  • Make the Filling:
    • In a large bowl, whisk together the instant banana cream pudding mix and cold milk until the mixture thickens, about 2 minutes. Let it stand for 5 minutes to set.
    • In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
    • Gently fold half of the whipped cream into the set pudding to create a light, airy filling.
  • Assemble the Pies:
    • Remove the crusts from the refrigerator.
    • Place a few banana slices at the bottom of each crust.
    • Spoon or pipe the banana pudding mixture over the banana slices, filling each crust to the top.
    • Top each mini pie with a dollop of the remaining whipped cream.
  • Garnish and Serve:
    • Garnish with additional banana slices on top.
    • Drizzle with honey or caramel sauce if desired.
    • Refrigerate the mini pies for at least 1 hour before serving to allow the flavors to meld and the filling to set.

Notes

  • Storage: Store the mini pies in an airtight container in the refrigerator for up to 2 days. To prevent the banana slices from browning, consider brushing them with a little lemon juice before placing them on the pies.
  • Variations: For added texture and flavor, sprinkle chopped nuts or chocolate shavings on top of the whipped cream.
  • Serving Suggestion: These mini pies are perfect for parties and can be served directly from the refrigerator.

Find it online: https://recipe.ukfinda.com/no-bake-mini-banana-cream-pies/