Description
These bite-size banana cream pies come together without an oven: crunchy graham cracker shells filled with banana-flavored pudding, topped with fluffy whipped cream, fresh banana slices and a drizzle of honey.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ½ cup (4 tbsp) unsalted butter, melted
- ¼ cup granulated sugar
- 1 (3.4 oz) package instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tbsp powdered (confectioners’) sugar
- 1 tsp vanilla extract
- 2 ripe bananas, thinly sliced
- Whipped cream, for finishing (optional extra)
- Honey, for drizzling
Instructions
- In a medium bowl, stir together the graham crumbs, melted butter and granulated sugar until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottoms and up the sides of muffin cups (or mini tartlet pans) to form individual crusts. Chill the shells in the refrigerator for at least 1 hour so they set.
- In a large mixing bowl, whisk the instant banana pudding mix into 2 cups of cold milk until the mixture thickens, about 2–3 minutes. Place the pudding in the fridge for 5 minutes to firm up slightly.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Gently fold about half of the whipped cream into the chilled banana pudding to lighten it, keeping the mixture airy.
- Spoon the banana-pudding filling into the chilled graham crusts, filling each cup nearly to the top.
- Top each mini pie with a dollop of the remaining whipped cream.
- Garnish with banana slices and finish with a light drizzle of honey just before serving.
Serve chilled. These mini pies are best eaten within a day or two for the freshest banana topping.