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Mini Banana CreamPies Recipe

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Mini Banana Cream Pies are delightful individual desserts featuring a crisp buttery crust, layers of fresh bananas, creamy vanilla pudding, and fluffy whipped cream. Perfectly portioned and elegant, they’re ideal for parties or special treats.

Ingredients

  • 8–12 mini pie crusts or graham cracker crusts
  • 2 ripe bananas, sliced
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Extra whipped cream for topping (optional)
  • Chocolate shavings or crushed cookies for garnish

Instructions

  1. If using baked mini pie crusts, allow them to cool completely before filling.
  2. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Refrigerate for 5 minutes to set.
  3. In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  4. Fold half of the whipped cream into the prepared pudding for a lighter filling.
  5. Place a layer of sliced bananas into the bottom of each mini crust.
  6. Spoon or pipe the pudding mixture evenly over the bananas.
  7. Top with the remaining whipped cream.
  8. Garnish with additional banana slices, chocolate shavings, or crushed cookies.
  9. Refrigerate for at least 1–2 hours to fully set.
  10. Serve chilled.

Notes

  • Brush banana slices lightly with lemon juice to prevent browning.
  • Homemade pastry cream can be used instead of instant pudding.
  • Add a thin layer of melted chocolate to the crust for extra richness.
  • Best enjoyed within 2–3 days; store refrigerated in an airtight container.
  • Freezing is not recommended as it affects texture.

Nutrition

Find it online: https://thefamilycooking.com/mini-banana-creampies-recipe/