No Bake Banana Pies (Printable Version)
Mini banana pies with creamy vanilla filling, graham crust, and fresh fruit. Perfect for parties or hot days.
# Everything You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Filling
04 -
1 box (3.4 oz) instant vanilla pudding mix
05 -
2 cups cold whole milk
06 -
1/2 cup whipped cream
→ Toppings
07 -
3 ripe bananas, sliced
08 -
1/4 cup caramel sauce (optional)
# Steps to Cook:
01 -
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
02 -
Press crumb mixture into mini muffin tin cups, forming crust bases and sides. Chill while preparing filling.
03 -
In a large bowl, whisk pudding mix and cold milk for 2 minutes. Refrigerate for 5 minutes to set.
04 -
Fold whipped cream into the pudding mixture until smooth and fully incorporated.
05 -
Spoon pudding mixture into chilled crusts, filling each nearly to the top.
06 -
Place banana slices on top of each mini pie. Optionally drizzle with caramel sauce.
07 -
Refrigerate assembled pies for at least 2 hours before serving to allow full setting.
# Extra Suggestions:
01 -
Use ripe bananas that are sweet but still firm for best flavor and presentation.
02 -
Graham cracker crusts can be made gluten-free by using certified gluten-free graham crackers.
03 -
For a lighter filling, increase the whipped cream ratio and reduce the pudding slightly.