Description
Sweet mini banana cream pies showcase creamy decadence without turning on the oven. Layers of silky pudding, fresh bananas, and crisp graham cracker crust create a delightful dessert you’ll savor with each delectable bite.
Ingredients
Scale
- 1 package (3.4 oz/96 g) instant banana cream pudding mix
- 2 ripe bananas
- 2 cups (480 ml) cold milk
- 1 cup (240 ml) heavy whipping cream
- 1.5 cups (150 g) graham cracker crumbs
- 0.5 cup (113 g) unsalted butter, melted
- 0.25 cup (50 g) granulated sugar
- 2 tbsps powdered sugar
- 1 tsp vanilla extract
- Whipped cream
- Additional banana slices
- Honey or caramel sauce (optional)
Instructions
- Crust Preparation: Combine graham cracker crumbs, melted butter, and sugar into a uniform mixture. Press firmly into mini muffin tin, covering bottom and sides completely. Refrigerate for one hour to solidify.
- Filling Development: Whisk pudding mix with cold milk until thickened. Allow to stabilize briefly. Separately, whip cream with powdered sugar and vanilla until stiff peaks form. Gently fold half the whipped cream into pudding, creating a light, airy texture.
- Assembly and Garnishing: Layer banana slices in chilled crusts. Pour banana pudding mixture over fruit, filling each shell. Top with remaining whipped cream. Decorate with additional banana slices and optional caramel or honey drizzle.
- Chilling and Setting: Refrigerate assembled mini pies for at least one hour to allow flavors to meld and filling to set completely. Serve chilled for optimal taste and texture.
Notes
- Prevent Banana Browning: Toss freshly sliced bananas with a splash of lemon juice to prevent rapid oxidation and maintain their vibrant color in the mini pies.
- Achieve Perfect Crust Consistency: Press graham cracker mixture firmly and evenly to create a compact base that won’t crumble when removing from muffin tin.
- Control Whipped Cream Stability: Ensure cream is extremely cold and use a chilled mixing bowl to create sturdy, long-lasting whipped peaks that won’t deflate quickly.
- Make Ahead Strategy: Prepare these mini pies up to 24 hours in advance, storing covered in the refrigerator to allow flavors to meld and texture to set perfectly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 370
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg