No Bake Banana Cream Pies (Ready-to-Print Version)
Mini banana cream pies with graham crust, silky pudding, and fresh bananas. Easy, chilled, sweet indulgence.
# 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 or whipped topping
→ Topping
07 -
2 ripe bananas, sliced
08 -
1/4 cup caramel sauce (optional, for drizzling)
# Step-by-Step Guide:
01 -
Combine graham cracker crumbs, melted butter, and granulated sugar in a large mixing bowl. Stir until evenly moistened and the mixture resembles wet sand.
02 -
Press the crumb mixture firmly into the bottoms and up the sides of mini muffin tin wells or small ramekins. Place in the refrigerator for 15 minutes to set.
03 -
In a separate bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes until slightly thickened. Refrigerate for 5 minutes to allow the pudding to set.
04 -
Gently fold whipped cream into chilled pudding using a spatula until fully blended and airy.
05 -
Spoon the pudding mixture into each prepared crust, filling almost to the top. Smooth the surface with the back of a spoon or offset spatula.
06 -
Arrange banana slices over the filling of each mini pie. Optionally drizzle with caramel sauce for extra sweetness.
07 -
Refrigerate assembled pies for at least 2 hours or until the filling is firm. Serve chilled.
# Handy Tips:
01 -
For optimal flavor, use bananas that are fully ripe but not mushy. Lightly brush banana slices with lemon juice to prevent discoloration.