Description
Silky banana custard nestled in a buttery graham crust—sweet, creamy perfection in every bite.
Ingredients
Scale
- 2 ripe bananas
- 1 ½ cups cold milk
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup heavy whipping cream
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
- 1 tsp vanilla extract
- Crushed graham crackers (for topping)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until crumbly; press into muffin tins to form mini crusts. Chill 15 minutes.
- Whip heavy cream and vanilla until soft peaks form; set aside.
- In a bowl, whisk milk and banana pudding mix until thickened.
- Fold half of the whipped cream into the pudding mixture.
- Spoon filling into chilled crusts; top with remaining whipped cream.
- Garnish with banana slices and graham crumbs.
- Chill at least 2 hours before serving for best texture.
Notes
- For best results, use ripe bananas.
- Chilling the pies for longer enhances the texture.
- Can substitute with other flavors of pudding if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg