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To create the perfect no-bake mini banana cream pies, it's essential to understand the role of each ingredient. From the crust to the filling and topping, every component contributes to the overall flavor and texture of the dessert.

No-Bake Mini Banana Cream Pies

Satisfy your sweet tooth with these easy no-bake mini banana cream pies! This dessert combines a crunchy graham cracker crust with a creamy, flavorful banana pudding filling, all topped with a light whipped cream. Perfect for bakers of any skill level, these mini treats are delightful for parties or a cozy night in. Discover the simple steps and delicious tips in our recipe and impress your guests! #BananaCreamPie #NoBakeDesserts #MiniPies #DessertRecipes #SweetTooth
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 ripe bananas, sliced

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

1 package (3.4 oz) instant vanilla pudding mix

2 cups milk

Whipped cream, for topping

Chocolate shavings or banana slices, for garnish (optional)

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture evenly into the bottoms of mini pie tins or silicone molds to form the crusts. Place them in the refrigerator to set while you prepare the filling.

    Make the Pudding: In a separate bowl, whisk together the instant vanilla pudding mix and milk. Allow it to sit for about 5 minutes until it thickens.

      Whip the Cream: In another bowl, use an electric mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This will create a fluffy and rich whipped cream. Gently fold half of the whipped cream into the thickened pudding mixture until well combined.

        Assemble the Pies: Remove the graham cracker crusts from the refrigerator. In each crust, layer a few slices of banana on the bottom, then spoon the pudding mixture over the bananas, filling each crust almost to the top. Lightly press down on the pudding to prevent air pockets.

          Top with Whipped Cream: Use the remaining whipped cream to generously dollop or pipe on top of each mini pie.

            Garnish: For an extra touch, sprinkle with chocolate shavings or add a few banana slices on top of the whipped cream.

              Chill and Serve: Place the mini banana cream pies back in the refrigerator for at least 2 hours to set before serving.

                Prep Time, Total Time, Servings: 30 minutes | 2 hours (chill time) | Makes 12 mini pies