No-Bake Mini Banana Cream (Print Version)
Creamy banana pies with graham crusts and whipped topping, chilled for effortless individual treats.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Banana Cream Filling
04 -
1 (3.4 oz) box instant banana pudding mix
05 -
1 1/2 cups cold milk
06 -
1/2 cup heavy cream
07 -
2 ripe bananas, sliced
08 -
1 cup whipped cream
→ Topping
09 -
1 cup whipped cream
10 -
Banana slices, for garnish
11 -
Shaved chocolate or crushed graham crackers, optional for garnish
# Steps:
01 -
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened.
02 -
Distribute about 1–2 tablespoons of the crumb mixture into each cavity of a muffin tin or tart pans. Press down firmly to form the base. Chill in the refrigerator for 10–15 minutes until set.
03 -
In a separate bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2 minutes.
04 -
Beat heavy cream until stiff peaks form. Gently fold in the whipped cream to the pudding mixture until smooth and incorporated.
05 -
Arrange a few sliced bananas on each chilled crust base.
06 -
Spoon the banana cream mixture over the bananas, filling each to the top and smoothing the surface. Refrigerate for at least 1 hour for proper setting.
07 -
Before serving, top each mini pie with a dollop of whipped cream. Garnish with extra banana slices and, if desired, shaved chocolate or additional graham cracker crumbs.
# Notes:
01 -
For clean edges when unmolding, run a thin knife around each crust before lifting out.