Description
Delight in these Mini Banana Cream Pies featuring a crisp graham cracker crust, smooth banana pudding filling, and a luscious whipped cream topping, garnished with fresh bananas and a drizzle of honey. Perfectly portioned for individual servings, this no-bake dessert is simple to prepare and sure to impress.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Filling
- 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
Topping
- Whipped cream, for topping (additional from filling)
- Honey, for drizzling
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined to create the crust mixture.
- Form the mini pie crusts: Press the crumb mixture firmly into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to allow the crusts to set and firm up.
- Make the pudding filling: Whisk together the instant banana cream pudding mix with 2 cups of cold milk in a large bowl. Refrigerate the mixture for 5 minutes to allow it to thicken and set properly.
- Whip the cream: In a separate bowl, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy whipped cream.
- Combine the pudding and whipped cream: Gently fold half of the whipped cream into the thickened banana pudding mixture until smooth and creamy, ensuring a light texture.
- Assemble the pies: Spoon the combined banana pudding and whipped cream filling into the chilled graham cracker crusts, filling each mini pie generously.
- Top and garnish: Add a dollop of the remaining whipped cream on top of each mini pie. Garnish each with sliced bananas and a drizzle of honey to enhance sweetness and presentation.
Notes
- Ensure the bananas used are ripe for maximum natural sweetness and flavor.
- Chilling the crust is essential for a firm base that holds the filling well.
- The whipped cream should be whipped to stiff peaks to provide stability when folded into the pudding filling.
- This recipe requires refrigeration time for both the crust and the pudding to set properly.
- Use a muffin tin to create perfect individual mini pies that are easy to serve.
- Honey drizzle is optional but adds a lovely natural sweetness and glossy finish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
