Description
Indulgent no-bake mini banana cream pies bring sweet tropical comfort right to your dessert plate. Creamy banana filling nestled in graham cracker crusts creates a perfectly balanced treat you can enjoy without turning on the oven.
Ingredients
Scale
Main Ingredients:
- 2 ripe bananas
- 1 package (3.4 ounces/96 grams) instant banana cream pudding mix
- 2 cups (480 milliliters) cold milk
- 1 cup (240 milliliters) heavy whipping cream
Crust Ingredients:
- 1.5 cups (150 grams) graham cracker crumbs
- 0.5 cup (113 grams) unsalted butter, melted
- 0.25 cup (50 grams) granulated sugar
Topping Ingredients:
- Whipped cream
- Additional banana slices
- Honey or caramel sauce (optional)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Craft a cohesive graham cracker foundation by blending crumbs with melted butter and sugar until the mixture resembles moist terrain. Firmly press the mixture into mini muffin cavities, ensuring complete coverage of bottom and sides. Chill the crusts for one hour to solidify their structure.
- Create a silky banana cream filling by whisking pudding mix with cold milk until the consistency thickens dramatically. Allow the mixture to stabilize for several minutes. Separately, whip cream with powdered sugar and vanilla until peaks stand independently. Delicately incorporate half the whipped cream into the pudding, generating a cloud-like texture.
- Extract chilled crusts from refrigeration. Strategically layer fresh banana slices across the base of each miniature shell. Carefully distribute the luscious banana pudding mixture over the fruit, filling each crust completely. Crown each tiny pie with a generous swirl of remaining whipped cream.
- Enhance the presentation by artfully arranging additional banana medallions atop each miniature dessert. For decadent complexity, drizzle with golden honey or rich caramel sauce. Return the assembled pies to the refrigerator, allowing flavors to harmonize and filling to set for a minimum of one hour before serving.
Notes
- Swap graham cracker crumbs with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with wheat sensitivities.
- Freeze banana slices beforehand to prevent browning and maintain a fresh appearance in the mini pies.
- For a dairy-free version, replace heavy cream with coconut cream and use plant-based milk in the pudding mix.
- Create make-ahead convenience by preparing crusts and filling separately, then assembling just before serving to maintain optimal texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 24g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg