Mini Banana Pies (Print Version)
# Ingredients:
→ Crust Layer
01 -
2 tablespoons sugar
02 -
¼ cup butter, melted
03 -
1 ½ cups finely crushed graham crackers or digestive biscuits
→ Filling Mixture
04 -
2 ripe bananas, cut into slices
05 -
1 teaspoon vanilla extract
06 -
1 cup heavy cream for whipping
07 -
2 tablespoons powdered sugar
08 -
1 ¼ cups milk, cold
09 -
1 packet (3.4 oz) of instant banana pudding mix
→ Topping
10 -
Banana slices, as garnish
11 -
½ cup whipping cream
12 -
1 tablespoon powdered sugar
13 -
Crumbled graham crackers for topping
# Instructions:
01 -
Stir the graham cracker crumbs, sugar, and melted butter together in a bowl until the texture feels like wet sand. Firmly press this crumbly mix into mini tart pans or cupcake liners to make a base. Let it chill in the fridge for at least 20 minutes.
02 -
Combine the cold milk and the banana pudding mix in a bowl. Whip it together for about 2 minutes until it thickens. Take another bowl and whip the heavy cream with powdered sugar and vanilla until it holds soft peaks. Fold this whipped cream carefully into the pudding to create a fluffy filling.
03 -
Lay out a few slices of banana on each chilled crust. Spoon or pipe the pudding mix over the bananas, smoothing out the top. Cover and place in the fridge for at least an hour to firm up.
04 -
Beat the remaining cream with powdered sugar until stiff peaks form. Gently spoon or pipe this whipped topping onto each pie.
05 -
Sprinkle crushed graham crackers and add banana slices on top before serving.