No-Bake Mini Banana Cream Pies: A Simple, Delicious Treat
Introduction
If you’re craving a creamy, sweet treat but don’t want to turn on the oven, these No-Bake Mini Banana Cream Pies are the perfect solution. With a crunchy graham cracker crust, a light banana pudding filling, and topped with fresh whipped cream and banana slices, these mini pies are ideal for satisfying your dessert cravings in a snap. Whether you’re making them for a gathering or just as a quick dessert for your family, they’re simple to prepare and irresistibly delicious!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 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
- Whipped cream, for topping
- Honey, for drizzling
Instructions
1. Make the Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a muffin tin to create mini pie crusts. You can use the back of a spoon to smooth the crust.
- Refrigerate the crusts for at least 1 hour to set and become firm.
2. Prepare the Banana Pudding
- In a large bowl, whisk the instant banana cream pudding mix with 2 cups of cold milk until the mixture thickens. This should take about 2 minutes. Once thickened, refrigerate the pudding for 5 minutes to let it fully set.
3. Whip the Cream
- In another bowl, whip the heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. This should take about 3-4 minutes of whipping with an electric mixer.
4. Make the Banana Pudding Filling
- Gently fold half of the whipped cream into the banana pudding mixture. This will lighten the pudding and give it a creamy, airy texture.
5. Assemble the Mini Pies
- Spoon the banana pudding mixture into the chilled graham cracker crusts, filling them to the top.
- Top each mini pie with a dollop of the remaining whipped cream for a luxurious finish.
6. Add Garnishes
- Garnish each mini pie with a few banana slices on top.
- Drizzle a little honey over the whipped cream and banana slices for an extra touch of sweetness.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 8 mini pies
- Calories: 250 kcal per mini pie
Tips for Success
- Crust: Press the graham cracker mixture firmly into the muffin tin to ensure a solid crust. If it’s too crumbly, you can add a little more melted butter to help it bind together.
- Bananas: Use ripe but firm bananas to ensure the best texture and sweetness. Overripe bananas may become too soft and release extra moisture.
- Chill Time: Don’t skip the chilling step! It helps the crust set properly and gives the pudding time to firm up, which makes the mini pies easier to handle and eat.
Final Thoughts
These No-Bake Mini Banana Cream Pies are the perfect quick dessert for any occasion. The creamy banana filling combined with the crunchy graham cracker crust is a match made in heaven, and the drizzle of honey adds just the right amount of sweetness. Whether you’re serving them at a party or just enjoying them at home, these mini pies are sure to be a hit!
No-Bake Mini Banana Cream Pies
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: 8 1x
Description
These No-Bake Mini Banana Cream Pies are perfect individual-sized desserts, featuring a buttery graham cracker crust filled with luscious banana pudding and fresh bananas, all topped with a cloud of whipped cream and a sweet honey drizzle. A creamy and delightful treat for any occasion!
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
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
Whipped cream, for topping
Honey, for drizzling
Instructions
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the 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 set.
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold half of the whipped cream into the banana pudding mixture to lighten it.
Spoon the banana pudding mixture into the chilled graham cracker crusts.
Top each mini pie with a dollop of the remaining whipped cream.
Garnish each mini pie with banana slices and a drizzle of honey. Enjoy!
- Prep Time: 20 minutes
Nutrition
- Calories: 250