Description
This no bake mini banana cream pies easy delicious recipe is a delightful dessert that combines creamy vanilla pudding, fresh bananas, and fluffy whipped cream in a graham cracker crust. Perfect for warm weather and easy to prepare, these individual servings are both impressive and simple to make.
Ingredients
1½ cups Graham cracker crumbs
6 tablespoons Unsalted butter, melted
3 tablespoons Granulated sugar
1 package (3.4 oz) Instant vanilla pudding mix
2 cups Whole milk
3 medium Ripe bananas
1 cup Heavy whipping cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla extract
12 Vanilla wafer cookies (optional garnish)
Instructions
- Prepare your muffin tin by lining it with 12 cupcake liners
- Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until it resembles wet sand. Press about 2 tablespoons into the bottom of each cupcake liner and refrigerate
- Whisk together the instant pudding mix and cold milk in a large bowl for about 2 minutes until thickened. Let it set for 5 minutes
- Slice bananas into thin rounds and place 3-4 slices on top of each crust
- Spoon the pudding mixture over the bananas, filling each cup about three-quarters full. Smooth the tops and return to the refrigerator
- In a clean bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form
- Pipe or spoon the whipped cream onto each mini pie and garnish with a vanilla wafer cookie if desired
- Refrigerate for at least 2 hours before serving
Notes
Use ripe but firm bananas to avoid mushiness.
Brush banana slices with lemon juice to prevent browning.
You can make the crusts and pudding layer up to 2 days in advance.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 245 kcal
- Sugar: 18g
- Sodium: 185mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg