No-Bake Mini Banana Cream Pies
Delightful mini pies filled with creamy banana goodness and a crumbly graham cracker crust, perfect for any occasion!
Servings: 12 servings
Calories: 215kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Melted butter
- 0.25 cup Sugar
Filling Ingredients
- 1 package Instant banana cream pudding mix (3.4 oz)
- 2 cups Cold milk
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Toppings
- 2 pieces Ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press mixture into muffin tin cavities to form mini crusts. Chill for at least 1 hour.
- In a separate bowl, whisk together banana cream pudding mix and cold milk until thick. Chill for 5 minutes.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold half of the whipped cream into the pudding mixture.
- Spoon the banana pudding into chilled mini crusts.
- Top each with a dollop of the remaining whipped cream.
- Garnish with sliced bananas and drizzle with honey. Serve chilled!
Notes
For a firmer crust, bake at 350°F for 5–7 minutes, then cool before filling. Add bananas just before serving to prevent browning. Store leftovers chilled for up to 3 days.
Nutrition
Calories: 215kcal | Fat: 13g