Mini Banana Cream Pies (No-Bake): A Perfectly Sweet and Simple Treat

 

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

1 (3.4-ounce) package instant banana pudding mix

1 1/2 cups cold milk

1 cup heavy whipping cream

1/4 cup powdered sugar

2 large ripe bananas, sliced

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Additional banana slices and graham cracker crumbs for garnish (optional)

Directions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand. Press the mixture evenly into the bottoms of a muffin tin or mini tart pans to form the crust. Place in the refrigerator to set while you prepare the filling.

Make the Banana Cream Filling: In a large mixing bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes, until the mixture thickens. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the banana pudding mixture until well combined.

Assemble the Pies: Remove the crusts from the refrigerator. Place a few slices of banana on top of each crust, then spoon the banana cream filling over the bananas, filling each crust to the top. Smooth the tops with a spatula.

Chill the Pies: Place the assembled pies in the refrigerator and chill for at least 2 hours, or until the filling is set.

Prepare the Whipped Topping: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream onto the chilled pies.

Garnish and Serve: Garnish the pies with additional banana slices and graham cracker crumbs, if desired. Serve immediately or keep chilled until ready to serve.