Description
These No-Bake Mini Banana Cream Pies are an easy and delicious dessert, perfect for any occasion! With a buttery graham cracker crust, creamy banana pudding filling, and a fluffy whipped topping, they’re a delightful treat that requires no oven time.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 1 (3.4 oz) box instant banana pudding mix
- 1 1/2 cups cold whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Additional banana slices, for garnish
- Crushed graham crackers, for garnish
Instructions
- Make the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Divide the mixture evenly between 6 mini dessert cups or muffin liners.
- Press firmly to form a crust and refrigerate while making the filling.
- Prepare the Filling:
- In a mixing bowl, whisk together the banana pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
- In a separate bowl, beat the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the pudding mixture until fully combined.
- Assemble the Pies:
- Place banana slices over the chilled crusts.
- Spoon or pipe the banana pudding mixture on top of the bananas, filling each cup.
- Cover and refrigerate for at least 1 hour to set.
- Make the Whipped Topping:
- Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spoon the whipped cream over the set pudding layer.
- Garnish and Serve:
- Top with banana slices and crushed graham crackers.
- Serve immediately or refrigerate until ready to enjoy!
Notes
- To prevent bananas from browning, toss them in a little lemon juice before layering.
- You can use a pre-made graham cracker crust for a shortcut.
- Store in the fridge for up to 3 days.