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No-Bake Mini Banana Cream Pies

No-Bake Mini Banana Cream Pies

These delightful no-bake mini banana cream pies are perfect for a quick and easy dessert, featuring a creamy banana filling and a graham cracker crust.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Graham Cracker Crust
  • 1½ cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar
Filling
  • 1 package instant banana cream pudding mix 3.4 oz
  • 2 cups cold milk
  • 1 cup heavy cream
  • 2 ripe bananas sliced
Toppings
  • Whipped cream for topping
  • Honey for drizzling (optional)

Equipment

  • Muffin Tin

Method
 

  1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  2. Press the mixture firmly into the bottom and sides of a muffin tin to form mini crusts. Chill in the fridge for at least 1 hour to set.
  3. In a large bowl, whisk banana pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
  4. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  5. Fold half of the whipped cream into the pudding mixture to create a mousse-like texture.
  6. Add banana slices to the crusts, then spoon the pudding mixture on top.
  7. Top each mini pie with a dollop of the remaining whipped cream.
  8. Garnish with banana slices and a drizzle of honey if desired.
  9. Chill for at least 1 hour before serving.

Nutrition

Calories: 270kcalCarbohydrates: 26gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 35mgSodium: 160mgFiber: 1gSugar: 14g

Notes

For a twist, try adding chocolate chips or nuts to the crust mixture. Adjust the sweetness by using less sugar in the whipped cream.
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