No-Bake Mini Banana Cream Pies

These No-Bake Mini Banana Cream Pies are a delightful and simple dessert that combines the creamy richness of banana pudding with a buttery graham cracker crust. Perfect for any occasion, these individual pies are sure to be a hit with banana lovers!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted
• 1 (3.4 oz) package instant banana cream pudding mix
• 1 3/4 cups milk
• 1 cup whipped cream
• 2 ripe bananas, sliced

Directions

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until everything is well coated and press the mixture into the bottoms of mini pie tins to form the crusts.
2. In another bowl, whisk together the banana cream pudding mix and milk until smooth. Let the mixture sit for about 5 minutes to thicken.
3. Fold in the whipped cream until fully incorporated, making the filling light and fluffy.
4. Spoon the pudding mixture into the prepared graham cracker crusts, spreading it evenly.
5. Top each mini pie with banana slices, arranging them evenly across the top.
6. Refrigerate the pies for at least 1 hour before serving to allow them to set and chill.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes

Variations

• Chocolate Drizzle: Drizzle melted chocolate or chocolate syrup over the top for a chocolate-banana twist.
• Almond Crust: Substitute the graham cracker crumbs with crushed almond cookies for a nuttier flavor.
• Banana Flavored Whipped Cream: For extra banana flavor, whip a little banana extract into the whipped cream before folding it into the pudding.
• Vegan Version: Use a dairy-free pudding mix and non-dairy whipped topping for a vegan alternative.

Storage and Reheating

• Storage: Store the mini pies in an airtight container in the refrigerator for up to 2 days.
• Freezing: These pies can be frozen before adding the banana slices. Once frozen, store in a container for up to 1 month. Thaw in the fridge and add fresh banana slices before serving.
• Reheating: No reheating is needed, as these pies are best served chilled.

10 FAQs

1. Can I make these mini pies ahead of time?
   Yes, you can make them the night before and refrigerate overnight.
2. What if I don’t have mini pie tins?
   You can use regular muffin tins or even small ramekins as alternatives.
3. Can I use real bananas instead of the pudding mix?
   For the filling, the pudding mix helps create a thick and creamy consistency, so it’s recommended to use it. You can still add fresh bananas on top.
4. Can I make a larger pie instead of mini pies?
   Yes, you can make this in a 9-inch pie dish. Just adjust the crust and filling quantities accordingly.
5. How do I prevent the bananas from browning?
   For added protection, you can brush the banana slices with a little lemon juice to prevent browning.
6. Can I use a store-bought pie crust?
   Yes, you can substitute the graham cracker crust with a pre-made one to save time.
7. Can I use a different flavor of pudding mix?
   Absolutely! Vanilla or chocolate pudding mix would also work well in this recipe.
8. Is there a substitute for whipped cream?
   You can use whipped topping, heavy cream, or even coconut whipped cream for a dairy-free version.
9. Can I add other fruits to this dessert?
   Yes, strawberries, blueberries, or raspberries would be great additions along with the banana slices.
10. How long should I chill the pies?
    At least 1 hour is recommended, but they can be left in the fridge for longer if needed.

Conclusion

These No-Bake Mini Banana Cream Pies are a creamy, refreshing dessert that’s quick and easy to prepare. With a buttery graham cracker crust and a light banana pudding filling, this treat is perfect for any gathering or as a simple indulgence after dinner. Whether made ahead or served fresh, they’re sure to be enjoyed by everyone!

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