Description
These No-Bake Mini Banana Cream Pies are delightful individual desserts featuring a crisp graham cracker crust filled with creamy banana pudding, whipped cream, fresh banana slices, and a touch of honey. Perfect for a quick and elegant treat without any baking required.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Filling
- 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
Toppings
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture is well combined and evenly moistened.
- Form Crusts: Press the mixture firmly into the bottom and up the sides of a muffin tin to create mini pie crusts. Place the tin in the refrigerator and chill for at least 1 hour to allow the crusts to set properly.
- Make Banana Pudding: In a large bowl, whisk the instant banana cream pudding mix with cold milk until the mixture thickens. Then refrigerate for 5 minutes to ensure it fully sets.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a stable whipped cream.
- Combine Pudding and Whipped Cream: Gently fold half of the whipped cream into the banana pudding mixture to lighten it, ensuring a smooth and creamy consistency.
- Fill Mini Pies: Spoon the banana pudding mixture into the chilled graham cracker crusts, filling each mini pie evenly.
- Top with Whipped Cream: Add a dollop of the remaining whipped cream on top of each mini pie for an elegant finish.
- Garnish: Decorate each pie with fresh banana slices and a light drizzle of honey for added sweetness and visual appeal.
Notes
- Make sure the bananas used for garnish are ripe but firm to avoid browning quickly.
- Chilling the crusts is essential for firmness and shape retention.
- Use cold milk for the pudding mix to ensure proper thickening.
- To save time, prepare the crusts a day ahead and keep refrigerated.
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free pudding mix if available.
