Mini Banana Cream Pie

Satisfy your sweet cravings with this easy mini banana cream pie recipe! Perfect for any occasion, these no-bake treats are delicious and simple to make. Discover the essential ingredients and quick steps that bring together a rich, creamy filling and a crunchy crust. Plus, learn fun variations and tips to keep your bananas fresh. Don't miss out on this tasty dessert!

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Ingredients

1 cup crushed graham crackers

1/4 cup unsweetened cocoa powder

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 ripe bananas, sliced

1 cup whole milk

1/4 cup heavy cream

1/3 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

Whipped cream, for topping

Extra banana slices and chocolate shavings for garnish

Instructions

Prepare the crust: In a mixing bowl, combine the crushed graham crackers, cocoa powder, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of 12 mini tart pans or a muffin tin. Bake at 350°F (175°C) for 8-10 minutes until set. Let cool completely.

Make the pudding: In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt over medium heat. Continuously stir until the mixture thickens and begins to bubble, about 5-7 minutes.

Flavor the pudding: Remove the saucepan from heat and stir in the vanilla extract. Allow the pudding to cool slightly before pouring it into the cooled crusts.

Layer the bananas: Place a few banana slices over the pudding in each mini pie, pressing them lightly to ensure they stick.

Chill: Refrigerate the assembled mini pies for at least 2 hours until the pudding is completely set.

Serve: Just before serving, top each mini pie with a generous dollop of whipped cream, additional banana slices, and a sprinkle of chocolate shavings for garnish.

Prep Time: 30 minutes | Total Time: 2 hours 40 minutes | Servings: 12