Description
These Luscious No-Bake Mini Banana Cream Pies are a delightful and easy dessert. A simple graham cracker crust holds a creamy banana pudding filling lightened with fresh whipped cream, all topped with more whipped cream, banana slices, and a drizzle of honey.
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (from about 10–12 full crackers)
- 1/2 cup (1 stick, 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Banana Cream Pudding Filling:
- 1 (3.4-ounce) package instant banana cream pudding mix
- 2 cups cold milk (whole, 2%, or skim)
For the Whipped Cream Topping & Filling Component:
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
For Garnish:
- 2 ripe bananas, sliced
- Honey, for drizzling (optional)
Instructions
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Make the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened.
- Line a standard 12-cup muffin tin with paper liners (optional, but helpful). Divide the crumb mixture evenly among the 12 muffin cups (about 1.5 tablespoons per cup).
- Press the crumb mixture firmly into the bottom and slightly up the sides of each liner to form mini pie crusts. Use the bottom of a small glass or measuring cup to help pack it tightly.
- Place the muffin tin in the refrigerator or freezer to chill and set the crusts while you prepare the filling (at least 15-30 minutes, longer is fine).
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Make the Banana Cream Pudding:
- In a large bowl, whisk together the instant banana cream pudding mix and the cold milk according to package directions (usually whisking for 2 minutes).
- Refrigerate the pudding for at least 5 minutes to allow it to thicken and set.
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Make the Whipped Cream:
- In a separate, chilled medium bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer (hand mixer or stand mixer with whisk attachment), beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
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Combine Pudding and Whipped Cream: Gently fold half of the prepared whipped cream into the set banana pudding mixture until just combined. This lightens the pudding filling. Reserve the remaining half of the whipped cream for topping.
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Assemble the Mini Pies:
- Remove the chilled pie crusts from the refrigerator/freezer.
- Spoon the banana pudding mixture evenly into each chilled graham cracker crust.
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Top and Garnish:
- Top each mini pie with a dollop of the reserved whipped cream.
- Garnish each pie with fresh banana slices and a drizzle of honey, if desired.
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Chill or Serve: Serve immediately, or chill in the refrigerator until ready to serve.
Notes
- Crust: Ensure the crusts are well-chilled and firm before adding the filling. Using paper liners makes removing the pies much easier.
- Pudding: Use instant banana cream pudding mix. Make sure it sets properly before folding in the whipped cream.
- Whipped Cream: Use very cold heavy cream and optionally chill your bowl and beaters for the best whipping results.
- Bananas: Use ripe bananas for garnish. Slice them just before serving to prevent browning, or toss lightly with lemon juice.
- Make-Ahead: You can make the crusts and the pudding/whipped cream filling ahead of time and store them separately in the refrigerator. Assemble the pies shortly before serving or up to a few hours ahead. Add banana garnish just before serving.
- Storage: Store leftover mini pies covered in the refrigerator for up to 2-3 days. The crust may soften slightly over time.