No-Bake Mini Banana Cream Pies
No-Bake Mini Banana Cream Pies are easy-to-make, bite-sized desserts featuring a creamy banana filling in a graham cracker crust, topped with fresh whipped cream. These delightful treats offer a quick, no-bake twist on the classic banana cream pie, perfect for any occasion.
Equipment
- 2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
- Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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:
- For a gluten-free version use gluten-free graham crackers.
- Substitute the dairy ingredients with plant-based alternatives to make it vegan-friendly.
Instructions
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
- In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold half of the whipped cream into the banana pudding mixture.
- Spoon the banana pudding into the chilled pie crusts.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and a drizzle of honey.
Notes
- Ensure the graham cracker crust is firmly pressed into the muffin tin to prevent crumbling.
- Chill the pudding mixture adequately before assembling to maintain a firm texture.