Mini Banana Cream Pies

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs (about 10–12 sheets, crushed)
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 2 cups heavy cream (divided into 1 cup and 1 cup)
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 3–4 medium ripe bananas, sliced into thin rounds

For Topping:

• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh banana slices (optional, for garnish)
• Shredded coconut, chocolate shavings, or crushed graham crackers (optional, for decoration)

You my also like:

Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs resemble wet sand.
3. Divide the mixture evenly among a standard 12-cup muffin tin. Press the crumbs firmly into the bottom of each cup to form a crust.
4. Bake the crusts for 8–10 minutes, or until lightly golden. Remove from the oven and let cool completely.

Step 2: Make the Cream Filling

1. In a large mixing bowl, whisk together the instant vanilla pudding mix and whole milk until thickened (about 2 minutes).
2. In a separate bowl, beat 1 cup of heavy cream with an electric mixer until stiff peaks form.
3. Gently fold the whipped cream into the pudding mixture until smooth and creamy.

Step 3: Assemble the Mini Pies

1. Once the crusts have cooled, place a layer of banana slices on top of each crust.
2. Spoon the cream filling over the bananas, dividing it evenly among the cups. Smooth the tops with a spoon or spatula.

Step 4: Whip the Topping

1. In a clean bowl, beat the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Pipe or dollop the whipped cream onto each mini pie.

Step 5: Garnish and Serve

1. Top each mini pie with a slice of fresh banana, shredded coconut, chocolate shavings, or crushed graham crackers for decoration.
2. Serve immediately or chill in the refrigerator until ready to serve.

---

Tips for Success

• Prevent Browning: To keep the bananas from browning, brush them lightly with lemon juice before assembling the pies.
• Make Ahead: Assemble the crusts and cream filling up to a day in advance. Store them separately in the refrigerator, then assemble the pies just before serving.
• Storage: These mini pies are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Add toppings just before serving to maintain freshness.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.

---

Why You’ll Love These Mini Pies

These Mini Banana Cream Pies are a delightful twist on a classic dessert, offering all the flavors you love in a perfectly portioned package. The buttery crust, creamy filling, and fresh bananas create a harmonious blend of textures and tastes that’s hard to resist. Whether you’re hosting a gathering or simply craving something sweet, these mini pies are sure to impress. Bite into one and experience pure dessert bliss!

Enjoy !