No-Bake Mini Banana Cream Pies

Instructions

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well combined.
2. Press the mixture into the bottom of mini cupcake liners or individual tart shells to form a crust. Place in the refrigerator to set.
3. In another bowl, whisk together the instant vanilla pudding mix and milk until well combined. Let it sit for about 5 minutes to thicken.
4. Layer the sliced bananas over the prepared crusts.
5. Pour the pudding mixture over the bananas, filling each crust almost to the top.
6. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Spoon or pipe the whipped cream over the pudding layer on each mini pie.
8. Garnish each pie with additional banana slices and a sprinkle of crushed graham crackers.
9. Chill in the refrigerator for at least 2 hours before serving.

Chef’s Tips

• Use ripe bananas for the best flavor and sweetness.
• To prevent the bananas from browning, you can toss them with a little lemon juice before layering them.
• Feel free to customize the topping with chocolate shavings or nuts for added texture.

Nutrition (per serving)

Approximate calories: 210, protein: 3g, carbs: 28g, fat: 10g

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