No-Bake Mini Banana Cream Pies (Print version)
Mini banana cream pies with graham crusts, creamy pudding filling, fresh bananas, and whipped cream. No oven needed.
# Ingredients:
For the filling
01 -
1 (3.4 oz / 96 g) box instant banana cream pudding mix
02 -
1 3/4 cups (420 ml) cold whole milk
03 -
1 cup (240 ml) cold heavy whipping cream
04 -
2 tablespoons powdered sugar
05 -
1/2 teaspoon vanilla extract
For the mini pies
06 -
6 mini graham cracker pie crusts
07 -
2 medium just-ripe bananas, thinly sliced
08 -
1 tablespoon graham cracker crumbs, for topping
09 -
1 teaspoon lemon juice, optional for garnish banana slices
# Instructions:
01 -
Whisk the pudding mix with cold whole milk for about 2 minutes, until smooth and thick. Let it stand for 5 minutes.
02 -
Beat the cold heavy cream with powdered sugar and vanilla until firm peaks form, about 2-4 minutes with a hand mixer.
03 -
Fold half of the whipped cream into the pudding until no streaks remain. Keep the rest of the whipped cream chilled for topping.
04 -
Spoon a small layer of filling into each crust. Add banana slices, then cover with more filling and smooth the tops.
05 -
Refrigerate the mini pies for at least 1 hour, or until the filling is cold and set.
06 -
Top each pie with the remaining whipped cream, graham crumbs, and a fresh banana slice. Brush garnish slices with a tiny bit of lemon juice if the pies will sit for a short time.
# Good to know:
01 -
Plan for at least 1 hour of chilling time before serving.
02 -
Best assembled the same day for the freshest banana slices.
03 -
Keep refrigerated until ready to serve.