Description
These Mini Banana Cream Pies are a delightful no-bake dessert featuring a graham cracker crust filled with creamy banana pudding and topped with whipped cream, fresh banana slices, and a drizzle of honey. Perfect for parties or a sweet snack, these pies combine smooth texture with fresh fruit for a refreshing treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
Pudding Filling
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and resembles wet sand.
- Form the mini pie crusts: Press the crumb mixture firmly into the bottoms and up the sides of a muffin tin to create mini pie shells. Place the tin in the refrigerator for at least 1 hour to allow the crusts to set firmly.
- Make the pudding filling: Whisk together the instant banana cream pudding mix and cold milk in a large bowl until smooth. Refrigerate the pudding for 5 minutes to let it thicken properly.
- Whip the cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a fluffy whipped cream.
- Combine the pudding and whipped cream: Gently fold half of the whipped cream into the banana pudding mixture, stirring carefully to maintain a light and creamy texture.
- Assemble the pies: Spoon the combined banana pudding mixture evenly into the chilled mini pie crusts, filling each completely.
- Top and garnish: Add a dollop of the remaining whipped cream on top of each mini pie. Garnish with fresh banana slices, then drizzle honey over each for added sweetness and a beautiful finish.
Notes
- For best results, use ripe but firm bananas to prevent browning and ensure optimal flavor.
- Chilling the crust for at least one hour is crucial to keep the pies from becoming soggy.
- You can prepare these mini pies a few hours ahead and store them in the refrigerator before serving.
- For a lower-fat option, substitute the heavy cream with whipped coconut cream or a lower-fat whipped topping.
- Use honey sparingly to avoid overpowering the delicate banana flavor.
