No-Bake Mini Banana Cream Pies: Quick and Delicious Dessert Idea
No-Bake Mini Banana Cream Pies: Delightful Indulgence Without the Oven Discover the irresistible charm of No-Bake Mini Banana Cream Pies, a dessert that combines creamy banana filling with a luscious whipped topping, all
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
No-Bake Mini Banana Cream Pies: Quick and Delicious Dessert Idea
No-Bake Mini Banana Cream Pies: Delightful Indulgence Without the Oven Discover the irresistible charm of No-Bake Mini Banana Cream Pies, a dessert that combines creamy banana filling with a luscious whipped topping, all
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2–3 ripe bananas, sliced
- 1 teaspoon vanilla extract
- Whipped cream and banana slices for topping
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well, then press the mixture into the bottoms of a muffin tin or mini pie molds to form crusts.
- In another bowl, whisk together the instant pudding mix with cold milk until it thickens.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold half of the whipped cream into the pudding mix.
- Layer sliced bananas onto each prepared crust, then spoon or pipe the banana pudding mixture over the top.
- Chill in the refrigerator for at least 2 hours to set.
- Top each mini pie with remaining whipped cream and banana slices before serving.
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