No-Bake Mini Banana Cream Pies
These No-Bake Mini Banana Cream Pies are the perfect sweet treat, combining creamy custard, fresh bananas, and a buttery crust without the need to turn on the oven.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups of graham cracker crumbs
- 0.5 cup ½ cup of melted butter
- 2 tablespoons 2 tablespoons of sugar
For the banana cream filling
- 2 pieces 2 bananas, sliced Use fresh bananas for best flavor.
- 1 cup 1 cup of heavy whipping cream
- 1 package 1 package (3.4 ounces) of instant vanilla pudding mix
- 2 cups 2 cups of cold milk
- 1 teaspoon 1 teaspoon of vanilla extract
For the topping
- Whipped cream (store-bought or homemade)
- Additional banana slices for garnish
Instructions
Make the Crust
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture evenly into the bottoms of your small pie or cupcake pans, aiming for about ¼ inch thick.
- Place the pans in the fridge to set while you prepare the filling.
Prepare the Filling
- In a large bowl, whisk together the instant vanilla pudding mix, cold milk, and vanilla extract until smooth.
- Let it sit for about 5 minutes, or until it thickens.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the pudding mixture.
Assemble the Pies
- Once the crust is firm, layer the sliced bananas in each pie shell.
- Pour the creamy filling over the bananas until the crust is full.
- Smooth out the tops with a spatula and add a dollop of whipped cream on each mini pie.
Chill
- Pop these beauties back into the fridge for at least 2 hours to chill.
- This allows the flavors to meld and ensures the filling is nice and set.
Notes
If you have leftovers, press plastic wrap directly onto the surface of the cream to prevent browning. Feel free to get creative with your toppings—sprinkle crushed graham crackers or add a drizzle of caramel.