Description
These No-Bake Mini Banana Cream Pies are the perfect dessert for any occasion! With a buttery graham cracker crust, creamy banana filling, and a dollop of fresh whipped cream, these mini pies are an easy and delicious treat! Ideal for parties or a quick family dessert
Ingredients
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1 1/2 cups graham cracker crumbs
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1/2 cup melted butter
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1/4 cup sugar
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1 package (3.4 oz) instant banana cream pudding mix
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2 cups cold milk
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1 cup heavy cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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2 ripe bananas, sliced
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Whipped cream, for topping
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Honey, for drizzling
Instructions
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In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
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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.
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In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
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In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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Fold half of the whipped cream into the banana pudding mixture.
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Spoon the banana pudding into the chilled pie crusts.
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Top each mini pie with a dollop of the remaining whipped cream.
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Garnish with banana slices and a drizzle of honey.
Notes
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Make sure to refrigerate the pies for at least 1 hour to allow the crust to set properly.
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You can drizzle some chocolate syrup for an extra twist or add a sprinkle of crushed graham crackers on top for added texture.
Nutrition
- Serving Size: 1 mini pie
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg