Description
Delightful no-bake mini banana cream pies offer a dreamy dessert experience that melts in your mouth. Creamy layers of banana and luscious filling nestled in crisp graham cracker crusts will make taste buds dance with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 large bananas, sliced
- 1 (3.4 ounces/96 grams) box instant vanilla pudding mix
- 1 1/2 cups cold milk (355 milliliters)
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (57 grams/4 tablespoons) melted butter
- 1/4 cup granulated sugar
Topping Ingredients:
- 1 cup whipped cream or whipped topping
- Additional whipped cream for topping (optional)
Instructions
- Crush graham crackers into fine crumbs and blend thoroughly with melted butter and sugar until the mixture resembles wet sand.
- Carefully press the cracker mixture into the base of mini muffin tins, creating a compact and even crust using the back of a spoon or your fingertips.
- Refrigerate the prepared crusts for approximately 10 minutes to help them firm up and stabilize.
- Whisk pudding mix with cold milk until the mixture transforms into a smooth, thick consistency with no lumps.
- Gently incorporate whipped cream into the pudding, folding delicately to maintain a light and airy texture.
- Arrange fresh banana slices in a single layer directly on top of the chilled graham cracker crust, covering the entire surface.
- Carefully spoon the banana cream mixture over the banana slices, ensuring complete and even coverage.
- Return the assembled mini pies to the refrigerator and allow them to set and chill for a minimum of 30 minutes to develop their structure.
- Before serving, garnish each mini pie with an elegant dollop of additional whipped cream and strategically placed banana slice for visual appeal.
Notes
- Swap graham crackers with gluten-free alternatives like almond or coconut flour cookies for those with wheat sensitivities.
- Prevent banana browning by tossing fresh slices in a bit of lemon juice before layering to maintain their bright color and freshness.
- Use ripe, soft bananas for maximum natural sweetness and smoother texture in the cream filling.
- Prepare these mini pies ahead of time and store in the refrigerator for up to 2 days, keeping the crust crisp and filling creamy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg