Description
These No-Bake Mini Banana Cream Pies are the perfect individual-sized treats combining a crunchy graham cracker crust, smooth banana-vanilla filling, and fluffy whipped cream, all topped with fresh banana slices. No oven required—just chill, serve, and enjoy.
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt (optional)
For the Banana Cream Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1¼ cups cold whole milk
- ½ teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 2 ripe bananas, sliced
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Additional banana slices, for garnish
- Optional: cocoa powder or extra graham cracker crumbs
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press into mini tart pans or ramekins. Chill for 20 minutes.
- Make the Filling: Whisk pudding mix and cold milk until thick. Add vanilla extract. Fold in whipped cream gently.
- Assemble: Layer banana slices on chilled crusts. Spoon or pipe banana cream filling on top.
- Whip the Topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Top each pie.
- Garnish: Add fresh banana slices and dust with cocoa or crumbs if desired.
- Chill & Serve: Refrigerate for at least 2–3 hours before serving.
- Prep Time: 25 minutes
- Chill Time: 2 hours