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No-Bake Mini Banana Cream Pies

Delightful mini banana cream pies with a buttery graham cracker crust, creamy filling, and whipped cream topping. Perfect for a hassle-free dessert!
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Prep Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs These crumbs provide a fragrant, crispy base.
  • 0.5 cups melted butter Rich and velvety, the melted butter binds the crumbs together.
  • 0.25 cups sugar Just the right amount of sweetness for the crust.
For the Filling
  • 1 package (3.4 oz) instant banana cream pudding mix This mix creates that creamy banana flavor.
  • 2 cups cold milk Transforms the pudding mix into a luscious filling.
  • 1 cup heavy cream For ultimate creaminess in the whipped topping.
  • 2 tablespoons powdered sugar Adds sweetness to the whipped cream.
  • 1 teaspoon vanilla extract Aromatic addition to enhance the flavor.
  • 2 ripe bananas, sliced Juicy and sweet, providing a fresh touch.
  • whipped cream as needed for topping Light and airy, it crowns the pies.
  • honey as needed for drizzling Adds natural sweetness on top.

Method
 

Preparation
  1. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture into the bottom of mini tart pans or muffin tins to form crusts, making sure they are firm and even.
  2. In a separate bowl, whisk together the banana cream pudding mix and cold milk for about 2 minutes until it thickens and becomes creamy.
  3. In another bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  4. Gently fold the whipped cream into the banana pudding mixture until smooth and well-combined.
  5. Spoon the banana cream filling into the prepared crusts, filling each to the top.
  6. Arrange the banana slices on top of the filling. Add a dollop of whipped cream to each mini pie.
  7. Drizzle with honey for extra sweetness.
  8. Refrigerate the mini pies for at least 2 hours or until set.
  9. Serve chilled and enjoy!

Notes

Make ahead and store in the refrigerator for up to 3 days. Use fresh toppings right before serving to prevent browning.