Description
Delight in these No-Bake Mini Banana Cream Pies, perfect bite-sized desserts featuring a crunchy graham cracker crust, creamy banana pudding filling, and fresh banana slices. Easy to prepare without an oven, these mini pies are a refreshing American dessert ideal for quick gatherings or family treats.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
Filling
- 1 (3.4 oz) box instant banana cream pudding mix
- 1 ½ cups cold milk
- 1 cup whipped topping (like Cool Whip), plus extra for topping
- 2 ripe bananas, sliced
Garnish (optional)
- Crushed graham crackers or vanilla wafers
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly combined, then press the mixture firmly into the bottoms of 6–8 small serving cups or muffin liners to form individual crusts.
- Make the pudding filling: In a separate bowl, whisk together the instant banana cream pudding mix and cold milk for 2 minutes until it thickens and starts to set.
- Fold in whipped topping: Gently fold the whipped topping into the thickened pudding mixture until it is smooth and creamy, taking care not to deflate the mixture.
- Assemble mini pies: Place a few banana slices over each graham cracker crust, then spoon the creamy pudding mixture on top, smoothing out the surface.
- Chill to set: Refrigerate the assembled mini pies for at least 1 hour to allow the filling to fully set and flavors to meld.
- Garnish and serve: Before serving, top each mini pie with extra whipped topping and a sprinkle of crushed graham crackers or a vanilla wafer for added texture and visual appeal.
Notes
- Assemble just before serving to prevent the bananas from browning, or brush banana slices with lemon juice to help preserve their color.
- For convenience, you can use pre-made mini graham cracker crusts instead of making the crust from scratch.
