Description
Creamy banana cream pie mini delights bring pure dessert magic right to your kitchen without turning on the oven. Cool, silky layers of graham cracker crust, banana pudding, and whipped cream create an irresistible sweet escape you’ll crave again and again.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons (90 ml) butter, melted
Filling:
- 2 ripe bananas, sliced
- 1 (3.4 ounces / 96 grams) package instant banana pudding mix
- 1 3/4 cups (414 ml) milk
Topping:
- 1 cup whipped cream
- Banana slices
- Whipped cream for garnish
Instructions
- Crush graham crackers into fine crumbs and blend thoroughly with sugar and melted butter, creating a compact base mixture.
- Gently press the graham cracker mixture firmly into the base of individual mini pie dishes, ensuring an even, smooth surface.
- Arrange fresh banana slices in a uniform layer directly over the prepared graham cracker crust, covering the entire bottom surface.
- Whisk banana pudding mix and cold milk together vigorously until the mixture transforms into a thick, creamy consistency with no lumps.
- Carefully pour the prepared pudding mixture over the banana slices, completely covering them and filling each mini pie dish to just below the rim.
- Transfer the filled mini pies to the refrigerator and chill for 120 minutes, allowing the pudding to set and flavors to meld together completely.
- Just before serving, crown each mini pie with a generous dollop of fluffy whipped cream and artfully place additional fresh banana slices on top as an elegant garnish.
Notes
- Customize the crust by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Create a healthier version by using low-fat milk, sugar-free pudding mix, and replacing whipped cream with Greek yogurt or coconut cream.
- Prevent banana browning by tossing sliced bananas in a bit of lemon juice before layering, which adds a subtle tangy flavor and keeps the fruit looking fresh.
- Make these mini pies ahead of time and store in the refrigerator for up to 2 days, ensuring they’re covered to maintain texture and prevent absorbing other food odors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 288
- Sugar: 19 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg