Description
These No-Bake Mini Banana Cream Pies are the perfect dessert for any occasion! With a creamy, dreamy banana pudding filling and a crunchy graham cracker crust, these little pies are topped with whipped cream and a drizzle of honey for the ultimate treat.
Ingredients
Scale
- For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
For the 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
- 2 ripe bananas, sliced
For the Topping
- Whipped cream
- Honey, for drizzling
Instructions
- Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix 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. - Make the Pudding:
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes. - Whip the Cream:
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. - Assemble the Pies:
Fold half of the whipped cream into the banana pudding mixture.
Spoon the pudding mixture into the chilled mini pie crusts. - Top the Pies:
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with banana slices and drizzle with honey for added sweetness.
Notes
- You can make these ahead of time and store them in the fridge until ready to serve.
- To make them even more decadent, add a sprinkle of crushed graham crackers on top for extra crunch.
- For a more tropical twist, substitute the banana cream pudding with coconut cream pudding.
Nutrition
- Serving Size: 290 kcal
- Calories: 22g
- Sugar: 170mg
- Sodium: 18g
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg