No-Bake Mini Banana Cream Pies
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ 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 drizzlin
Instructions
Step 1: Make the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottoms of 8-10 muffin tins or mini tart pans.
- Chill in the refrigerator for 15-20 minutes to set.
Step 2: Prepare the Pudding
- In a large bowl, whisk the instant banana pudding mix with cold milk.
- Whisk for about 2 minutes until it begins to thicken.
- Let it sit for 5 minutes to fully set.
Step 3: Make the Whipped Cream
- In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Reserve half for topping and fold the other half into the banana pudding to create a light, mousse-like texture.
Step 4: Assemble the Pies
- Spoon a layer of banana pudding into each graham cracker crust.
- Top with a few fresh banana slices.
- Add a dollop of reserved whipped cream on top.
- Drizzle with honey just before serving, if desired.
Step 5: Chill and Serve
- Refrigerate the assembled pies for at least 1 hour before serving.
- Garnish with additional banana slices or graham crumbs for extra flair.
Notes
- Banana Tip: Use ripe but firm bananas to avoid mushiness.
- Crust Alternatives: Try crushed vanilla wafers or shortbread cookies for a fun twist.
- Lighter Option: Use light whipped topping and low-fat milk.
- Serving Tip: Use cupcake liners in muffin tins for easy removal and less mess.
- Topping Ideas: Add chocolate chips, caramel drizzle, or toasted coconut for extra indulgence.