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Mini Banana Cream Pies
Mini Banana Cream Pies
Emily Hutchinson's no bake mini desserts have a most delicious graham cracker crust and smooth banana pudding, topped with whipped cream and fresh bananas. Try to eat just one!
Mini Banana Cream Pies
Emily Hutchinson
Yield: Makes 8 mini pies (see option for making 14-16 mini pies in the bottom notes)
Ingredients:
2 cups graham cracker crumbs, about 14 full crackers
1/3 cup granulated sugar
½ cup butter, melted
1 box instant Jell-o pudding, 3.4 oz
2 cups milk, whole or 2%
Whipped topping
2 large bananas
Directions:
1. Preheat the oven to 350 degrees.
2. Melt butter in the microwave and add sugar and graham cracker crumbs, stir until combined.
3. Line a cupcake tin with liners and put about ¼ cup into each cavity. Pack the bottom and sides well so it doesn't crumble after baked. Put the rest of the crust mixture on a small baking sheet and press together, about ¼ inch thick. This will be our fancy topping. Bake each on the middle rack for 5 minutes. Let cool completely
4. Next, take the instant pudding and whisk in milk. Cover with plastic wrap and chill in the fridge until the crust has baked and cooled.
To assemble the pies:
1. After the crust is cooled, fill halfway with banana pudding, add in two sliced bananas and fill the rest of the way with pudding. Add whipped topping to each pie. Break up the sheet of crust and put a chunk on each pie on top of the whipped topping. Then top with a sliced banana
Enjoy xx, Em
*Notes for recipe. To make 14-16 mini pies, simply make more mini pie crusts in the cupcake tin and don't do the topping
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