Hey y’all! Looking for a delightful dessert that’s perfect for any occasion? These Mini Banana Cream Pies are just what you need. With their creamy filling, buttery crust, and fresh banana slices, they’re simply irresistible. Whether you’re hosting a party, enjoying a family dinner, or looking for a sweet treat, these mini pies will surely hit the spot. Let’s get cooking!
Why You’ll Love This Mini Banana Cream Pie
- A perfect bite-sized dessert for any event.
- Quick and easy to prepare with minimal ingredients.
- Creamy, luscious filling that melts in your mouth.
- Fresh bananas add a delightful fruity flavor.
- Customizable to fit any dietary preference.
Ingredients
- 1 cup of crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 3 ripe bananas, sliced
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
Step 1: Prepare the Crust
Mix the crushed graham crackers, melted butter, and granulated sugar in a bowl. Press the mixture evenly into the bottom of a mini muffin tin or small pie dishes to form the crust. Chill in the refrigerator for at least 30 minutes.
Step 2: Make the Filling
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Refrigerate for about 5 minutes until it thickens. Arrange banana slices evenly over the crust.
Step 3: Assemble the Pies
Pour or spoon the pudding mixture over the banana slices and smooth with a spatula. In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Top each pie with the whipped cream.
Step 4: Chill and Serve
Chill the pies in the refrigerator for at least 2 hours or until set. Serve cold and enjoy!
Notes
- For a richer flavor, use homemade whipped cream. Learn how to make it here.
- For best results, use ripe bananas that are slightly spotted.
Variations
- Use chocolate pudding instead of vanilla for a twist.
- Swap graham cracker crust with a cookie crust for extra sweetness.
- Add a dollop of peanut butter to the filling for a nutty flavor.
Required Equipment
- Mini muffin tin or small pie dishes
- Mixing bowls
- Whisk
- Spatula
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best taste, consume within the first 48 hours.
Suggested Pairings
These mini pies pair wonderfully with a hot cup of coffee or a chilled glass of milk. You can also serve them alongside fresh berries for a refreshing touch.
Pro Tips
- For a firmer crust, bake the crust at 350°F for 5 minutes before cooling. Learn about blind baking here.
- To prevent banana slices from browning, lightly coat them with lemon juice.
- Chill your mixing bowl and beaters before whipping the cream for better volume.
FAQ
Can I make Mini Banana Cream Pies in advance?
Yes, you can prepare them a day ahead. Just add the whipped cream topping before serving.
Can I use a different type of crust?
Absolutely! A chocolate cookie crust or a shortbread crust works beautifully with this recipe.
How do I keep the bananas from turning brown?
Coat banana slices with a little bit of lemon or lime juice before placing them on the crust.