Description
Creamy no-bake mini banana cream pies deliver a delightful dessert experience with minimal effort. Sweet banana slices nestled in graham cracker crusts and silky pudding create a perfect handheld treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 ripe bananas, sliced
- 1 package (3.4 ounces / 96 grams) instant banana cream pudding mix
- 2 cups cold milk
- 1 1/2 cups graham cracker crumbs
Crust Ingredients:
- 1/2 cup (113 grams) melted butter
- 1/4 cup (50 grams) sugar
Topping Ingredients:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl, mixing thoroughly until the mixture resembles coarse, moist sand.
- Carefully press the crumb mixture into the bottom and sides of a muffin tin, creating uniform mini pie shells with even thickness.
- Chill the prepared crusts in the refrigerator for 60 minutes to ensure a firm, stable base.
- Whisk instant banana cream pudding mix with cold milk until the mixture transforms into a smooth, thick consistency.
- Allow the pudding to rest in the refrigerator for 5 minutes to further set and develop flavor.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until it forms stiff, glossy peaks that hold their shape.
- Gently fold half of the whipped cream into the banana pudding, creating a light and airy filling.
- Carefully spoon the banana cream mixture into the chilled graham cracker crusts, filling each shell evenly.
- Crown each mini pie with a generous dollop of the remaining whipped cream.
- Embellish the desserts with delicate banana slice medallions and a graceful honey drizzle.
Notes
- Ensure graham cracker crumbs are finely ground for a smooth, compact crust that holds together perfectly.
- Chill the muffin tin before pressing the crust to help it set faster and maintain its shape.
- Use very cold milk when mixing pudding to achieve the ideal thick, creamy consistency.
- Whip cream just until stiff peaks form to prevent over-beating, which can make the topping grainy.
- Fold whipped cream gently into pudding to maintain its light, airy texture.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prevent banana slices from browning by tossing them in a bit of lemon juice before garnishing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 245 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg