Description
Creamy, easy no-bake Mini Banana Cream Pies with graham cracker crust, banana pudding filling, and whipped cream topping.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
- Whipped cream for topping
- Drizzle of honey (optional)
Instructions
- Mix graham crumbs, melted butter, and sugar.
- Press into 12 muffin cups to form crusts and refrigerate 1 hour.
- Whisk banana pudding mix with milk; chill 5 minutes.
- Whip heavy cream with sugar and vanilla until stiff.
- Fold half whipped cream into pudding.
- Layer banana slices and pudding in each crust.
- Top with remaining whipped cream and refrigerate before serving.
Notes
- Use lemon juice on bananas to prevent browning.
- Make ahead and chill overnight for best flavor.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg