no bake mini banana cream pies

Introduction

If you’re a fan of banana cream pie but don’t want to deal with the hassle of baking, then this recipe is for you! These no-bake mini banana cream pies are a delicious and easy-to-make dessert that will satisfy your sweet tooth without all the work of traditional baking. With a creamy banana filling, a crunchy graham cracker crust, and a dollop of whipped cream on top, these mini pies are sure to be a hit at your next gathering or simply as a treat for yourself.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted
• 1 package instant vanilla pudding mix
• 1 1/2 cups milk
• 2 ripe bananas, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Step-by-step Directions

1. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into the bottom and up the sides of mini pie tins or a muffin tin to form the crust.
3. In another bowl, whisk together vanilla pudding mix and milk until thickened.
4. Layer sliced bananas on top of the graham cracker crust in the pie tins.
5. Pour the pudding mixture over the bananas, filling each pie tin to the top.
6. Refrigerate the mini pies for at least 2 hours to set.
7. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Top each mini pie with a dollop of whipped cream before serving.

FAQs

Q: Can I use a different type of pudding mix for this recipe?
A: Yes, you can use any flavor of instant pudding mix that you prefer, such as banana or coconut.

Q: How long do these mini banana cream pies last in the refrigerator?
A: These pies will stay fresh in the refrigerator for up to 3 days, but they are best enjoyed within the first 24 hours.

Q: Can I freeze these mini pies for later?
A: Yes, you can freeze these pies in an airtight container for up to 1 month. Thaw in the refrigerator before serving.

Conclusion

These no-bake mini banana cream pies are a delicious and easy dessert that is perfect for any occasion. With a simple graham cracker crust, creamy banana filling, and a fluffy whipped cream topping, these mini pies are sure to be a crowd-pleaser. Whether you’re hosting a party or just looking for a sweet treat, give this recipe a try and enjoy the delicious flavors of banana cream pie without all the hassle of baking.

no bake mini banana cream pies

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If you’re a fan of banana cream pie but don’t want to deal with the hassle of baking, then this recipe is for you! These no-bake mini banana cream pies are a delicious and easy-to-make dessert that will satisfy your sweet tooth without all the work of traditional baking. With a creamy banana filling, a crunchy graham cracker crust, and a dollop of whipped cream on top, these mini pies are sure to be a hit at your next gathering or simply as a treat for yourself.

• Author: Katrina Fears

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted
• 1 package instant vanilla pudding mix
• 1 1/2 cups milk
• 2 ripe bananas, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted
• 1 package instant vanilla pudding mix
• 1 1/2 cups milk
• 2 ripe bananas, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into the bottom and up the sides of mini pie tins or a muffin tin to form the crust.
3. In another bowl, whisk together vanilla pudding mix and milk until thickened.
4. Layer sliced bananas on top of the graham cracker crust in the pie tins.
5. Pour the pudding mixture over the bananas, filling each pie tin to the top.
6. Refrigerate the mini pies for at least 2 hours to set.
7. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Top each mini pie with a dollop of whipped cream before serving.
9. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
10. Press the mixture into the bottom and up the sides of mini pie tins or a muffin tin to form the crust.
11. In another bowl, whisk together vanilla pudding mix and milk until thickened.
12. Layer sliced bananas on top of the graham cracker crust in the pie tins.
13. Pour the pudding mixture over the bananas, filling each pie tin to the top.
14. Refrigerate the mini pies for at least 2 hours to set.
15. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
16. Top each mini pie with a dollop of whipped cream before serving.