Why You’ll Love This Recipe
- Quick and Easy: With minimal preparation and no baking required, you can whip up these treats in no time.
- Delicious Flavor: The combination of creamy banana filling and a sweet, crunchy crust is irresistible.
- Perfect for Any Occasion: These mini pies are great for parties, potlucks, or a simple dessert at home.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.
- Press the mixture firmly into the bottom and up the sides of a muffin tin to form mini pie crusts.
- Refrigerate for at least 1 hour to set.
- Make the Filling:
- In a large bowl, whisk together the instant banana cream pudding mix and cold milk until thickened.
- Refrigerate for 5 minutes to firm up.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold half of the whipped cream into the banana pudding mixture to create a light, airy filling.
- Assemble the Pies:
- Spoon the banana pudding mixture into the chilled graham cracker crusts.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and a drizzle of honey, if desired.
- Serve:
- Enjoy immediately or refrigerate until ready to serve.
Servings and Timing
- Servings: This recipe yields approximately 6 mini pies.
- Preparation Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- Chocolate Twist: Add a layer of melted chocolate between the crust and the banana filling for a chocolate-banana combination.
- Nutty Flavor: Sprinkle chopped nuts, such as walnuts or pecans, over the top for added crunch.
- Different Pudding Flavors: Experiment with vanilla or chocolate pudding mixes for a new flavor profile.
Storage/Reheating
- Storage: Store the mini pies in an airtight container in the refrigerator for up to 3 days.
- Reheating: These pies are best enjoyed cold and do not require reheating.
FAQs
What can I use instead of graham crackers for the crust?
You can substitute graham crackers with digestive biscuits, vanilla wafers, or even Oreo cookies for a different flavor.
Can I make these pies ahead of time?
Yes, you can prepare the crust and filling in advance. Assemble the pies and store them in the refrigerator until ready to serve.
How do I prevent the bananas from browning?
To prevent banana slices from browning, you can lightly brush them with lemon juice before placing them on the pies.
Can I use homemade pudding instead of instant?
Yes, homemade pudding can be used, but it will increase the preparation time. Ensure the pudding is fully cooled before assembling the pies.
Are there dairy-free alternatives for this recipe?
Yes, you can use plant-based butter, dairy-free pudding mix, and coconut cream as substitutes to make this recipe dairy-free.
Can I freeze these mini pies?
It’s not recommended to freeze these pies, as the texture of the pudding and bananas may change upon thawing.
What other toppings can I use?
Feel free to top the pies with chocolate shavings, caramel drizzle, or crushed nuts for added flavor and texture.
How long can these pies sit out at room temperature?
Due to the dairy content, it’s best to keep the pies refrigerated and only leave them at room temperature for up to 2 hours when serving.
Can I use a different type of crust?
Absolutely! A chocolate cookie crust or a nut-based crust can be delicious alternatives.
Is it possible to make a large pie instead of mini versions?
Yes, you can press the crust mixture into a standard pie dish and follow the same steps to create a full-sized banana cream pie.
Conclusion
No-Bake Mini Banana Cream Pies are a simple yet indulgent dessert that will satisfy your sweet tooth. With their creamy filling and crunchy crust, they’re sure to become a favorite in your household. Enjoy the delightful flavors and the ease of preparation that make this recipe a winner.
No-Bake Mini Banana Cream Pies
- Total Time: 1 hour 15 minutes
- Yield: 6 mini pies
- Diet: Vegetarian
Description
No-Bake Mini Banana Cream Pies are the perfect quick and easy dessert, featuring a creamy banana filling and a crunchy graham cracker crust. With no baking required, these mini pies are ideal for warm days or when you’re short on time.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- Whipped cream (for topping)
- Honey (for drizzling)
Instructions
Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until well mixed.
- Press the mixture firmly into the bottom and up the sides of a muffin tin to form mini pie crusts.
- Refrigerate for at least 1 hour to set.
Make the Filling:
4. In a large bowl, whisk together the banana cream pudding mix and cold milk until thickened. Refrigerate for 5 minutes.
5. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Gently fold half of the whipped cream into the banana pudding mixture for a light, airy filling.
Assemble the Pies:
7. Spoon the banana pudding mixture into the chilled graham cracker crusts.
8. Top each mini pie with a dollop of the remaining whipped cream.
9. Garnish with banana slices and drizzle with honey, if desired.
Serve:
10. Enjoy immediately or refrigerate until ready to serve.
Notes
- Prevent Browning: Lightly brush banana slices with lemon juice to prevent browning.
- Customization: Experiment with chocolate pudding, nuts, or other crust alternatives for different variations.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
