Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 (3.4 oz) pack instant vanilla pudding mix (or banana pudding)
- 2 cups cold milk (whole milk recommended)
- 2–3 ripe bananas, sliced
For the Topping:
- 1 cup whipped cream (homemade or store-bought)
- ¼ cup crumbled graham crackers (optional, for garnish)
- Extra banana slices or chocolate shavings (optional)
Instructions
- Prepare the Graham Cracker Crust:
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- In a bowl, mix graham cracker crumbs with melted butter until it resembles wet sand.
- Divide the mixture into mini pie tins, mason jars, or lined muffin tins. Press firmly to form a crust.
- Freeze for 10-15 minutes to set.
- Make the Pudding Filling:
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- In a mixing bowl, whisk together instant pudding mix and cold milk for 2 minutes until thickened.
- Let it set in the fridge for 5 minutes.
- Slice the Bananas:
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- Peel and slice bananas into ¼-inch rounds.
- Assemble the Mini Pies:
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- Remove crusts from the freezer and layer banana slices on top.
- Spoon or pipe the pudding mixture over the bananas.
- Add the Whipped Cream:
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- Top each pie with whipped cream, either piped or spooned on.
- Garnish & Serve:
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- Sprinkle with graham cracker crumbs, extra banana slices, or chocolate shavings.
- Serve immediately and enjoy!
Notes
- Prevent Browning: Dip banana slices in lemon juice before layering to keep them fresh.
- Make-Ahead Tip: Prepare the crust and filling a day in advance and assemble before serving.
- Storage: Keep refrigerated for up to 2 days, but best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: ~250 kcal
- Sugar: ~18g
- Sodium: ~150mg
- Fat: ~10g
- Saturated Fat: ~5g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: ~20mg