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