These No-Bake Mini Banana Cream Pies are a simple and delicious dessert perfect for any occasion. Made with a buttery graham cracker crust, creamy banana pudding, and fresh whipped cream, this easy-to-make treat is both light and satisfying. Ideal for busy weeknights or summer gatherings, these mini pies are sure to impress with their classic flavors and quick preparation. Try this gluten-free and vegan-friendly option by swapping a few ingredients.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Optional substitutions:
- For a gluten-free option, swap regular graham crackers for gluten-free ones.
- To make it vegan-friendly, use plant-based milk and cream alternatives.
Instructions:
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
- Form the Crusts: Press the crumb mixture into the bottom and sides of a muffin tin, creating mini pie crusts. Chill in the fridge for at least 1 hour to firm up.
- Make the Pudding: Whisk the instant banana cream pudding mix with cold milk in a large bowl until it thickens. Refrigerate for 5 minutes.
- Whip the Cream: In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Filling: Gently fold half of the whipped cream into the pudding mixture for a light and creamy texture.
- Fill the Crusts: Spoon the banana cream filling into the chilled crusts.
- Garnish: Add a dollop of the remaining whipped cream on top of each mini pie. Garnish with fresh banana slices and a drizzle of honey.
These no-bake mini banana cream pies are simple to make and perfect for any occasion!
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