- Make the Crusts: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottoms of a mini muffin tin or small tart pans. Chill for 10–15 minutes to firm up.
- Prepare the Filling: Whisk the pudding mix with cold milk for 2 minutes until thickened. Fold in whipped cream for a light, creamy texture.
- Assemble the Pies: Place a slice or two of banana at the bottom of each crust. Spoon the filling on top and smooth the surface.
- Chill: Refrigerate for at least 1 hour before serving to allow the filling to set.
- Top and Serve: Just before serving, top with whipped cream, more banana slices, or your favorite garnish.
Serving and Storage Tips
- Serving: Serve chilled. Best enjoyed the same day to prevent bananas from browning.
- Storage: Store covered in the fridge for up to 2 days. Add toppings just before serving for best presentation.
Variants
- Chocolate Lovers: Use chocolate pudding instead of vanilla, and top with chocolate curls.
- Nutty Twist: Add crushed toasted pecans or walnuts to the crust for extra crunch.
- Caramel Drizzle: Drizzle with caramel sauce for an indulgent touch.
FAQ
Q: Can I use store-bought crusts? A: Yes! Pre-made mini tart shells or graham crusts work great in a pinch.
Q: Can I make these ahead of time? A: You can prepare the crust and filling a day ahead but assemble them close to serving time to keep the bananas fresh.
Q: Are they freezer-friendly? A: It’s best not to freeze due to the banana slices and dairy filling, which may change texture.
Creamy, sweet, and delightfully easy—these mini banana cream pies are tiny treats with big dessert energy!
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