No-Bake Mini Banana Cream Pies

These No-Bake Mini Banana Cream Pies are a delicious, easy-to-make dessert that’s perfect for any occasion. With a creamy vanilla filling, fresh bananas, and a crunchy graham cracker crust, these mini pies are a fun and refreshing treat that everyone will love!

Ingredients:

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (about 10 full graham crackers, crushed)
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup unsalted butter, melted

For the Banana Cream Filling:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups whole milk
• 1 cup heavy cream (for whipping)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, sliced (for layering)

For the Topping:

• Whipped cream (store-bought or homemade)
• Sliced bananas (for garnish)
• Shaved chocolate or mini chocolate chips (optional)
• Crushed graham crackers (optional, for garnish)

Instructions:

1. Make the Graham Cracker Crust:
   • In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
   • Stir in the melted butter until the mixture is well combined and the crumbs are evenly coated.
   • Spoon about 2 tablespoons of the mixture into each mini pie dish (or a muffin tin if you don’t have mini pie pans).
   • Press the crumbs down firmly to form an even crust layer at the bottom.
   • Refrigerate the crusts for 15-20 minutes to set.
2. Make the Banana Cream Filling:
   • In a mixing bowl, whisk together the instant vanilla pudding mix and the milk until it thickens, about 2 minutes.
   • In a separate bowl, beat the heavy cream and powdered sugar together until stiff peaks form (this will be your whipped cream).
   • Gently fold the whipped cream into the pudding mixture until smooth and well combined.
   • Add the vanilla extract and stir gently.
3. Assemble the Mini Pies:
   • Once the graham cracker crusts are set, add a layer of sliced bananas to the bottom of each crust.
   • Spoon the banana cream filling over the bananas, dividing the mixture evenly among the mini pies.
   • Smooth the top with a spatula or the back of a spoon.
4. Chill the Pies:
   • Place the mini pies in the refrigerator for at least 2 hours to allow the filling to set.
   • If you’re in a hurry, you can chill them in the freezer for 30-60 minutes, but make sure to let them sit at room temperature for a few minutes before serving.
5. Top and Garnish:
   • Before serving, top each mini pie with a dollop of whipped cream.
   • Garnish with extra banana slices, shaved chocolate, mini chocolate chips, or a sprinkle of crushed graham crackers for added texture.
6. Serve and Enjoy:
   • Your No-Bake Mini Banana Cream Pies are ready to enjoy! Serve them cold and enjoy the creamy, fruity, and crunchy goodness.

Tips for Success:

• Make-Ahead: These mini pies can be made a day in advance, making them a great option for holiday gatherings or busy days.
• Banana Freshness: Bananas tend to brown quickly, so it’s best to layer them right before serving or add a small squeeze of lemon juice over the bananas to keep them from browning too fast.
• Crust Variations: For a twist, you can use Oreo crumbs instead of graham crackers for a chocolatey crust, or even try a nut-based crust like almond or pecan for added flavor.
• Whipped Cream: If you want a lighter topping, you can skip the store-bought whipped cream and make your own by beating heavy cream with powdered sugar until fluffy.

These No-Bake Mini Banana Cream Pies are a crowd-pleasing dessert that combines creamy banana goodness with a crunchy graham cracker crust. They’re simple to make, refreshing, and perfect for a sweet finish to any meal!