Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the crumb mixture into the bottom and up the sides of a muffin tin to form mini pie crusts.
- Refrigerate the crusts for at least 1 hour to set.
- In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened (about 2 minutes).
- Refrigerate the pudding mixture for about 5 minutes.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold half of the whipped cream into the banana pudding mixture to combine.
- Spoon the banana pudding into the chilled pie crusts, filling them generously.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and drizzle honey over the top.
Notes
Use ripe bananas for the best flavor and allow the crust to set for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg