Mini Banana Cream Pies
These mini banana cream pies feature a creamy filling, buttery crust, and sweet banana slices, making them perfect for any occasion and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- Mini pie crusts (store-bought or homemade)
- 1–2 bananas, ripe but firm
- 1 packet vanilla pudding mix
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional toppings: chocolate shavings, caramel drizzle, crushed cookies
Instructions
- Prepare the crust: Mix 1 cup crushed graham crackers, 6 tablespoons melted butter, and 2 tablespoons sugar. Press into mini pie pans or muffin tins and bake at 350°F (175°C) for 5-6 minutes. Let cool.
- Make the pudding: Whisk 1 packet vanilla pudding mix with 2 cups cold milk until smooth. Let it set for 5 minutes in the fridge.
- Slice the bananas: Peel and slice bananas into thin rounds.
- Layer the filling: Place banana slices on the bottom of each crust. Spoon the pudding over the bananas, filling each crust to the top.
- Whip the cream: Beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Pipe or dollop the whipped cream onto each pie.
- Decorate: Add optional toppings like chocolate shavings, caramel drizzle, or crushed cookies.
- Chill & Serve: Refrigerate the pies for at least 30 minutes before serving.
Notes
Brush banana slices with lemon juice to prevent browning. Use cold ingredients for pudding and whipped cream to ensure proper setting.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 15
- Fat: 12
- Carbohydrates: 30
- Protein: 4
Keywords: banana cream pies, mini pies, easy dessert, kid-friendly, party dessert