Description
These No-Bake Mini Banana Cream Pies are the perfect bite-sized dessert for any occasion. With a buttery graham cracker crust, a smooth vanilla pudding filling, and fresh banana slices, each mini pie is topped with a dollop of whipped cream for a deliciously creamy finish. They’re easy to assemble, require no oven time, and are a great make-ahead treat for parties, picnics, or just a sweet craving at home.
Ingredients
For the crust:
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar
For the filling:
1 box (3.4 oz) instant vanilla pudding mix
1 1/4 cups cold milk
1/2 cup whipped topping or whipped cream
1 to 2 ripe bananas, sliced
For topping:
Whipped cream or whipped topping
Extra banana slices for garnish (optional)
Instructions
In a bowl, combine graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press the mixture firmly into the bottoms of a mini muffin pan or small dessert cups to form the crust. Place in the refrigerator to chill while preparing the filling.
In a separate bowl, whisk the instant vanilla pudding mix with cold milk until it thickens, about 2 minutes. Gently fold in the whipped topping until smooth and combined.
Remove the crusts from the fridge. Place a few banana slices over each crust, then spoon or pipe the pudding mixture on top, filling each mini pie.
Top each mini pie with a dollop of whipped cream and garnish with a banana slice if desired.
Refrigerate the mini pies for at least 1 hour before serving to allow them to set properly.
Notes
Make sure the bananas are just ripe for best flavor and texture. To prevent browning, you can brush the banana slices with a little lemon juice before assembling. These mini pies are best enjoyed the same day but can be stored in the fridge for up to 2 days. Use clear mini cups if serving for parties to show off the pretty layers.