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No-Bake Mini Banana Cream Pies

Creamy, indulgent mini banana cream pies with a graham cracker crust and vanilla pudding filling, perfect for any occasion.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup unsalted butter, melted
For the filling
  • 2 cups milk
  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 2 ripe bananas, sliced Ensure bananas are perfectly ripe for maximum sweetness.
  • 1 cup whipped cream Store-bought or homemade, plus additional for topping.

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated.
  2. Press this mixture firmly into the bottom and sides of a muffin tin to form mini crusts. Set in the refrigerator to chill for about 10 minutes.
Making the Pudding
  1. In a separate bowl, whisk together the milk and instant vanilla pudding mix until it thickens, about 2-3 minutes.
Assembly
  1. Take the muffin tin out of the refrigerator. Spoon a generous layer of the vanilla pudding mixture into each graham cracker crust.
  2. Layer the sliced bananas on top of the pudding.
  3. Add a dollop of whipped cream to the top of each mini pie.
  4. Sprinkle some extra graham cracker crumbs or chocolate shavings for a fancy touch.
Serving
  1. Return the mini pies to the refrigerator for about 30 minutes to set before serving. Enjoy!

Notes

To avoid browning, toss the banana slices in a bit of lemon juice before placing them in the pies. Chill the crust before filling to keep it firm.