Mini Banana Cream Pies (Print Version)
Delightful mini pies with graham cracker crust, creamy banana filling, and whipped cream topping. No baking required!
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup melted butter
03 -
1/4 cup sugar
→ Filling
04 -
1 package (3.4 oz) instant banana cream pudding mix
05 -
2 cups cold milk
06 -
1 cup heavy cream
07 -
2 tablespoons powdered sugar
08 -
1 teaspoon vanilla extract
→ Garnish
09 -
2 ripe bananas, sliced
10 -
Whipped cream, for topping
11 -
Honey, for drizzling
# Steps:
01 -
Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl, mixing until the crumbs are fully coated.
02 -
Press the crumb mixture into the bottom and sides of a muffin tin, creating small pie crusts. Place in the refrigerator for at least 1 hour to set.
03 -
In a large bowl, whisk together the instant banana cream pudding mix and cold milk until it thickens. Chill in the fridge for 5 minutes.
04 -
In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
05 -
Carefully fold half of the whipped cream into the banana pudding to create a rich and creamy filling.
06 -
Fill each prepared pie crust with the banana cream mixture.
07 -
Top each mini pie with a swirl of the remaining whipped cream.
08 -
Finish with a few slices of banana and a drizzle of honey for added sweetness.
# Notes:
01 -
Chill the pies for at least 2 hours before serving for best texture and flavor.
02 -
For best results, add the banana slices just before serving to prevent browning.