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These no bake mini banana cream pies are the perfect dessert for warm weather or casual get togethers when you need something creamy sweet and low effort. With a buttery graham cracker crust cool vanilla pudding and fresh banana slices each bite is light yet indulgent. I have made these more times than I can count especially during the summer when baking feels like too much.
I first tried this recipe at a family reunion and it was a hit with all ages. Now I make them anytime I need a quick dessert and they never disappoint.
Zutaten
- Graham cracker crumbs: give a sweet toasty crunch
- Melted butter: helps hold the crust together and adds richness
- Granulated sugar: adds a touch of sweetness to the base
- Instant vanilla pudding: creates a smooth creamy filling
- Cold milk: activates the pudding and keeps it light
- Whipped cream: adds fluffiness and soft texture
- Ripe bananas: give natural sweetness and fresh flavor
- Caramel sauce: optional for drizzling adds a rich sweet finish
Zubereitung
- Make The Crust:
- In a mixing bowl combine the graham cracker crumbs melted butter and sugar until the mixture resembles wet sand and holds together when pressed
- Form Mini Crusts:
- Press the crust mixture into mini muffin tins pressing firmly along the bottom and slightly up the sides then place in the refrigerator to chill
- Mix The Pudding:
- In a large bowl whisk together the instant pudding mix and cold milk for about two minutes until thick then chill in the refrigerator for five minutes to set
- Fold In Whipped Cream:
- Once the pudding has set gently fold in the whipped cream until the mixture is smooth and airy
- Assemble The Mini Pies:
- Spoon the pudding mixture into each chilled crust almost to the top and smooth the surface with a spoon or spatula
- Top With Bananas:
- Place banana slices on top of each mini pie and optionally drizzle with a bit of caramel for extra flavor
- Chill Before Serving:
- Refrigerate the finished pies for at least two hours until fully set and ready to serve
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Aufbewahrungstipps
Store the mini pies in an airtight container in the refrigerator for up to three days. If the crust softens just place them in the freezer for ten minutes before serving to firm them back up.
Zutatenvariationen
For a dairy free option use almond milk and coconut whipped topping. If you need a gluten free version just switch the graham crackers to a certified gluten free brand. You can also swap the pudding flavor to banana or coconut for a fun twist.
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Serviervorschläge
Serve these mini pies with a hot espresso or coffee to balance the sweetness. You can also garnish them with mint leaves cocoa powder or crushed nuts for added visual appeal and texture. Pairing them with a fresh fruit salad adds contrast and freshness.
Hintergrundwissen
Banana cream pies have long been a classic American dessert but these mini versions reflect modern needs for quick prep and portion control. They take the essence of a nostalgic treat and make it more practical for busy lifestyles.
One of my favorite things about these pies is using extra ripe bananas because their flavor becomes incredibly sweet and rich. My kids love decorating the tops with bananas and caramel making it a fun kitchen moment for us.
Recipe FAQs
- → Can I make these pies in advance?
Yes, they can be made a day ahead and stored in the fridge. This helps them firm up and stay fresh until serving.
- → What if I don’t have a mini muffin tin?
You can use regular muffin tins or ramekins. Just adjust the crust and filling amounts for the larger size.
- → Can I use fruits other than bananas?
Yes, strawberries, peaches, or mangoes make great alternatives. Thinly slice and arrange like you would the bananas.
- → How do I prevent the banana slices from browning?
Brush the banana slices with a bit of lemon juice before placing them on top. This slows oxidation and keeps them fresh-looking.
- → Can these be made dairy-free?
Yes. Substitute the milk with almond or coconut milk and use dairy-free whipped topping for the filling.
- → How long should they chill before serving?
Chill for at least 2 hours to ensure the filling sets and the crust holds its shape well.