Description
These delightful individual no-bake mini banana cream pies feature a crunchy graham cracker crust, a luscious banana-vanilla filling, and a cloud of fluffy whipped cream. They are an effortless dessert that tastes incredible and requires zero oven time.
Ingredients
Scale
- For the Crust:
- 1 ½ cups (about 12–14 full sheets) graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- For the Filling:
- 2 (3.4 oz each) packages instant vanilla pudding mix
- 3 cups cold whole milk
- 4 oz cream cheese, softened (optional, but highly recommended)
- For Layering:
- 3–4 ripe but firm bananas, sliced into ¼-inch rounds
- For the Topping:
- 1 ½ cups very cold heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1. Prepare the Graham Cracker Crusts: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbs are moistened. Press firmly into 12 mini pie dishes or lined muffin tin wells. Chill in the refrigerator for at least 15 minutes.
- 2. Make the Creamy Pudding Filling: In a large mixing bowl, whisk instant vanilla pudding mix with cold whole milk for 2 minutes until thickened. If using, beat in softened cream cheese until smooth and fully incorporated.
- 3. Assemble the Mini Pies: Arrange a single layer of banana slices over the chilled crusts. Spoon or pipe the pudding filling over the bananas, filling almost to the top.
- 4. Chill for Setting: Cover the mini pies loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- 5. Add the Whipped Topping: Just before serving, combine cold heavy cream, powdered sugar, and vanilla extract in a cold bowl. Beat until stiff peaks form. Pipe or spoon whipped cream generously over each chilled mini pie. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 0 mins