Easy No-Bake Mini Banana Cream Pies
- Author: Dorothy Miller
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6 1x
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 2 bananas, sliced
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- Whipped cream (optional, for topping)
- In a bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened. Set aside.
- In another bowl, mix the graham cracker crumbs with the melted butter, stirring until the mixture resembles wet sand.
- Press the crumb mixture evenly into mini pie tins or muffin tray compartments, creating firm crust bases.
- Spoon a small layer of pudding into each crust, then layer banana slices over the pudding.
- Top the banana layer with more pudding, filling each tin and smoothing the top.
- Chill pies in the fridge for at least an hour to set.
- Garnish with whipped cream before serving, if desired. Enjoy!
Notes
- For a vegan version, use a non-dairy pudding mix and alternative milk.
- Ensure bananas are ripe but firm to maintain pie texture.
- To prevent bananas from browning, lightly brush slices with lemon juice before layering.