No-Bake Mini Banana Cream Pies for Summer Parties & More
Crisp graham cracker crusts filled with silky banana pudding and topped with light whipped cream. Ideal for summer gatherings, these no-bake mini pies offer a hassle-free way to serve a creamy, fruity dessert in individual portions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon vanilla extract
- 3-4 ripe bananas, sliced
Instructions
- Pulse graham crackers in a food processor until fine crumbs form
- Mix crumbs with melted butter and 1/4 cup sugar to create a buttery crust
- Pack crust mixture into greased mini muffin tins using the back of a spoon
- In a large bowl, combine pudding mix with cold milk and stir until thickened
- Whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form
- Fold whipped cream gently into the banana pudding mixture
- Spoon pudding mixture into prepared crusts
- Top with fresh banana slices
- Chill for 1 hour before serving
Notes
Instant pudding is essential for reliable setting
For a gluten-free crust, use certified gluten-free graham crackers
Substitute dairy-free milk and coconut cream for vegan version
Bananas may be substituted with sliced peaches for a color change
Chill for at least 1 hour, up to overnight for better flavor integration
For a gluten-free crust, use certified gluten-free graham crackers
Substitute dairy-free milk and coconut cream for vegan version
Bananas may be substituted with sliced peaches for a color change
Chill for at least 1 hour, up to overnight for better flavor integration
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 100mgFiber: 1gSugar: 12g
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