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Mini Banana Cream Pies

These bite-size Mini Banana Cream Pies feature a crunchy graham crust, silky banana pudding, and a crowned banana slice, perfect for parties and late-night cravings.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Street Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/3 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/2 cup salted butter, melted and cooled
For the filling
  • 2 cups cold whole milk
  • 3.4 ounces instant banana cream pudding mix
  • 1 1/2 cups thawed whipped topping
  • 1-2 pieces medium or small ripe bananas, sliced Slice 1/8 to 1/4 inch thick

Method
 

Preparation
  1. In a medium mixing bowl, mix cold milk and instant pudding with a hand mixer on medium low speed for 1 to 1 1/2 minutes until thickened. Chill in the refrigerator.
  2. Preheat oven to 350°F and spray a mini muffin pan with nonstick spray.
  3. In another bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until crumbs are coated.
  4. Scoop 1 tablespoon of the mixture into each muffin cup, pressing tightly to form a crust.
  5. Bake for about 8 minutes until golden brown, then cool for 20 minutes before removing from pan.
Assembly
  1. Fill a piping bag with set pudding and fill each crust.
  2. Fill another piping bag with whipped topping and pipe on top of pudding.
  3. Top each pie with a slice of banana.
  4. Refrigerate until serving.

Notes

Serve chilled on a lacquered tray or mismatched plates. Add a dusting of cinnamon or a drizzle of caramel for extra flair. Keep covered in the refrigerator for up to 48 hours.