No Bake Banana Cream Pies (Printer-Friendly Version)
Creamy banana filling, buttery crust, and whipped cream create a cool, sweet dessert ready in no time.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup unsalted butter, melted
03 -
3 tablespoons granulated sugar
→ Filling
04 -
1 package (3.4 ounces) instant vanilla pudding mix
05 -
1 1/2 cups cold whole milk
06 -
1 cup whipped cream
→ Topping
07 -
2 ripe bananas, sliced
08 -
Caramel sauce, for drizzling (optional)
# Steps to Follow:
01 -
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand and the mixture holds together when pressed.
02 -
Press portions of the crust mixture firmly into mini muffin tins, covering the base and slightly up the sides. Refrigerate for at least 10 minutes to chill and set.
03 -
In a large bowl, whisk instant vanilla pudding mix with cold whole milk for 2 minutes until thickened. Refrigerate for 5 minutes to fully set.
04 -
Gently fold whipped cream into the set pudding until smooth and thoroughly blended for a light, airy texture.
05 -
Spoon the filling into the chilled crusts, filling nearly to the top. Smooth the surface with a spoon or offset spatula.
06 -
Arrange banana slices on top of each mini pie. Drizzle with caramel sauce if desired for extra sweetness.
07 -
Refrigerate the mini pies for a minimum of 2 hours until the filling is firm. Serve chilled for best texture.
# Additional Tips:
01 -
Choose very ripe bananas for enhanced sweetness and a rich flavor profile.
02 -
Brush banana slices with a light coating of lemon juice to slow browning.
03 -
For a gluten-free version, substitute gluten-free graham crackers for the crust.