Description
These Mini Banana Cream Pies are perfect bite-sized desserts featuring a crispy graham cracker crust filled with a luscious banana cream filling. Topped with fluffy whipped cream, fresh banana slices, and a drizzle of honey, they make a delightful treat that’s easy to prepare with no baking required.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Pudding Filling
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined to create the crust mixture.
- Form mini pie crusts: Press the graham cracker mixture firmly into the bottom and up the sides of a muffin tin to shape mini pie crusts. Refrigerate for at least 1 hour to allow the crusts to set firmly.
- Prepare pudding: In a large bowl, whisk together the instant banana cream pudding mix and cold milk until smooth. Refrigerate for 5 minutes to let the pudding thicken.
- Whip cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream.
- Combine pudding and whipped cream: Gently fold half of the whipped cream into the banana pudding mixture until smooth and creamy, ensuring a light texture.
- Fill crusts: Spoon the creamy banana pudding into the chilled graham cracker crusts evenly.
- Top and garnish: Add a dollop of the remaining whipped cream on top of each mini pie. Garnish with fresh banana slices and drizzle honey over the top for a sweet finish.
Notes
- Refrigerate the mini pies for at least 30 minutes before serving for best flavor and texture.
- Use ripe bananas for a sweeter taste and softer texture.
- These pies are best enjoyed within 1-2 days for optimal freshness.
- To make the dessert dairy-free, substitute the milk, heavy cream, and pudding mix with plant-based alternatives.
- Press the crust firmly to ensure they hold together when filled.
