Mini Banana Cream Pies are the perfect little treats that combine the creamy sweetness of banana pudding, the crunch of a buttery crust, and the whipped cream topping for a crowd-pleasing dessert. These adorable individual pies are great for parties, potlucks, or just satisfying your sweet tooth in bite-sized form!
Why You’ll Love This Recipe
- Portion-Controlled Desserts: Perfectly sized individual servings.
- Quick to Make: Easy ingredients and minimal prep time.
- Customizable: Add your favorite toppings like chocolate shavings, caramel drizzle, or extra bananas.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 (3.4 oz) box banana cream pudding mix
- 1 ½ cups cold whole milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2–3 ripe bananas, sliced
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional: banana slices, chocolate shavings, or caramel drizzle
Instructions
Step 1: Make the Crust
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Divide the mixture evenly into a 12-cup muffin tin or mini tart pans. Press firmly into the bottom and slightly up the sides to form a crust.
- Bake for 5–7 minutes, then let cool completely.
Step 2: Prepare the Filling
- In a large mixing bowl, whisk together the pudding mix and cold milk until smooth. Let it sit for 2–3 minutes to thicken.
- In a separate bowl, whip 1 cup of heavy cream and powdered sugar to stiff peaks. Gently fold the whipped cream into the pudding mixture to create a light, mousse-like filling.
Step 3: Assemble the Mini Pies
- Place a few banana slices on the bottom of each cooled crust.
- Spoon or pipe the banana cream filling over the bananas, filling each crust to the top. Smooth the tops with a spatula or the back of a spoon.
- Refrigerate for at least 1 hour to allow the pies to set.
Step 4: Make the Whipped Topping
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or dollop the whipped cream onto the mini pies.
Step 5: Garnish and Serve
Top with extra banana slices, a sprinkle of graham cracker crumbs, or a drizzle of caramel sauce for a decorative finish. Serve immediately or keep refrigerated until ready to enjoy.
Tips for Success
- Fresh Bananas: Use bananas that are ripe but not overly soft to ensure the best texture and flavor.
- Pre-Chill Your Bowl: Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream for best results.
- Make Ahead: These pies can be made up to a day in advance. Just add the whipped cream topping right before serving to keep it fresh.
Variations
- Chocolate Banana Cream Pies: Add a layer of melted chocolate or Nutella on top of the crust before adding the banana slices.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- No-Bake Version: Skip baking the crust and simply refrigerate it to set before assembling the pies.
FAQ
1. Can I use store-bought whipped topping?
Yes, you can substitute store-bought whipped topping for the homemade whipped cream to save time.
2. How long do these mini pies last?
These pies are best eaten fresh but can be stored in the refrigerator for up to 2 days. The bananas may brown slightly, so adding a touch of lemon juice to the banana slices can help prevent this.
3. Can I use a different crust?
Absolutely! Swap out the graham cracker crust for vanilla wafer crumbs or even a chocolate cookie crust for a different flavor profile.
These Mini Banana Cream Pies are as delightful to look at as they are to eat. With their creamy filling, buttery crust, and fresh banana slices, they’re a surefire crowd-pleaser. Perfect for parties, holidays, or just because, this recipe is one you’ll come back to again and again. Try them today and savor every bite!
