No-Bake Mini Banana Cream Pies

No-Bake Mini Banana Cream Pies are the perfect sweet treat when you want something quick, easy, and utterly delicious. These mini pies feature a buttery graham cracker crust filled with a creamy banana pudding and topped with fresh banana slices and a drizzle of honey. They’re a delightful dessert that requires no baking, making them ideal for warm days or whenever you’re short on time. Let’s look at the ingredients you’ll need to create these bite-sized delights.

Ingredients

• Graham Cracker Crumbs: 1 1/2 cups, forming the base of the pie crust with a buttery, slightly sweet flavor.
• Melted Butter: 1/2 cup, combined with graham cracker crumbs to create a rich and sturdy crust.
• Sugar: 1/4 cup, adding a touch of sweetness to the crust.
• Instant Banana Cream Pudding Mix: 1 package (3.4 oz), providing the creamy banana-flavored filling.
• Cold Milk: 2 cups, used to mix with the pudding mix, creating a smooth and thick filling.
• Heavy Cream: 1 cup, whipped to create a light and fluffy topping for the pies.
• Powdered Sugar: 2 tablespoons, sweetening the whipped cream topping.
• Vanilla Extract: 1 teaspoon, adding a subtle, aromatic flavor to the whipped cream.
• Ripe Bananas: 2, sliced and used as a fresh garnish on top of the pies.
• Whipped Cream: For topping, adding a final layer of creaminess to each pie.
• Honey: For drizzling, giving a sweet and glossy finish to the pies.

Instructions

Step 1: Prepare the Crust

1. In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of sugar. Mix until the ingredients are well combined and the crumbs are evenly coated with butter.
2. Press the graham cracker mixture firmly into the bottom and up the sides of each cup in a muffin tin to form mini pie crusts. Use the back of a spoon or your fingers to ensure the crust is tightly packed.
3. Place the muffin tin in the refrigerator for at least 1 hour to allow the crusts to set and firm up.

Step 2: Make the Banana Pudding Filling

1. In a large bowl, whisk together 1 package (3.4 oz) of instant banana cream pudding mix with 2 cups of cold milk. Continue whisking until the mixture is smooth and thickened, about 2-3 minutes.
2. Place the bowl in the refrigerator for 5 minutes to allow the pudding to set further.

Step 3: Whip the Cream

1. In another bowl, pour in 1 cup of heavy cream and add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
2. Using an electric mixer or a whisk, whip the cream until stiff peaks form. This will take about 3-5 minutes. Be careful not to over-whip, as the cream can become grainy.

Step 4: Combine the Filling

1. Gently fold half of the whipped cream into the banana pudding mixture, being careful not to deflate the whipped cream. This will create a light and creamy filling for your mini pies.

Step 5: Assemble the Pies

1. Remove the muffin tin with the set crusts from the refrigerator. Spoon the banana pudding mixture into each mini pie crust, filling them to the top.
2. Top each mini pie with a dollop of the remaining whipped cream.
3. Garnish with fresh banana slices and drizzle with honey for added sweetness and a beautiful finish.

Step 6: Serve and Enjoy

Serve the No-Bake Mini Banana Cream Pies immediately or refrigerate until ready to serve. These delightful mini pies are perfect for any occasion, offering a rich and creamy dessert that’s sure to impress your guests.