No-Bake Mini Banana Cream Pies
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
1 (3.4 oz) box instant banana cream or vanilla pudding mix
1 1/2 cups cold milk
1/2 cup sweetened condensed milk
1 cup heavy whipping cream, whipped to stiff peaks
2 ripe bananas, sliced
For the Topping:
Whipped cream or whipped topping
Extra banana slices (for garnish)
A drizzle of honey or caramel sauce (optional)
Directions:
In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottoms and sides of a mini muffin tin or small tart pans. Chill in the refrigerator for 20 minutes to set.
In another bowl, whisk together the pudding mix, cold milk, and sweetened condensed milk until smooth and thickened.
Gently fold in the whipped cream until the mixture is light and creamy.
Spoon the filling into the chilled crusts, smoothing the tops with a spatula.
Top each mini pie with a dollop of whipped cream, banana slices, and a drizzle of honey or caramel if desired.
Chill in the refrigerator for at least 1 hour before serving.
Prep Time: 20 minutes | Chill Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 210 kcal per mini pie | Servings: 12 mini pies
Tips:
Brush banana slices with a little lemon juice to prevent browning.
Add crushed vanilla wafers to the crust for an extra flavor boost.
