No-Bake Mini Banana Cream Pies
Quick and delightful no-bake mini banana cream pies with a creamy filling, fresh bananas, and buttery crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- ⅓ cup sugar
- ⅓ cup unsalted butter, melted
For the filling
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 teaspoon vanilla extract
- 3 pieces ripe bananas, sliced
- 1 cup whipped cream or whipped topping
For the garnish
- to taste additional banana slices
- to taste whipped cream for topping
- to taste crushed graham crackers (optional) adds charm!
Instructions
Prepare the crust
- In a medium bowl, mix the graham cracker crumbs and sugar together.
- Pour in the melted butter and stir until you have a sandy texture.
- Pack this mixture tightly into the bottoms of your mini pie pans.
Make the filling
- In a big mixing bowl, whisk together the pudding mix and cold milk until it thickens.
- Mix in the vanilla extract and fold in your whipped cream until combined.
Assemble the pies
- Spoon a generous amount of filling into each crust.
- Layer with slices of banana and add a few slices on top of the filling.
Chill and serve
- Refrigerate the mini pies for at least 2 hours.
- Once chilled, top with more banana slices and whipped cream.
- Sprinkle crushed graham cracker over the top if desired.
Notes
For a healthier option, substitute pudding mix with Greek yogurt. To prevent banana browning, sprinkle lemon juice over the slices before layering them. Experiment with other cookie options for the crust, such as chocolate wafers.