Creamy banana custard layered in buttery graham crusts, topped with whipped cream – a fuss-free, chilled dessert that tastes like pure nostalgia!
Makes: 8 mini pies
Prep Time: 20 minutes
Chill Time: 3+ hours
Ingredients
For the Crust
- 1 ½ cups (150g) graham cracker crumbs
- 5 tbsp (70g) melted butter
- 2 tbsp (25g) brown sugar
- Pinch of salt
For the Filling
- 1 (3.4 oz/96g) box instant vanilla pudding mix
- 1 ½ cups (360ml) cold whole milk
- ½ cup (120ml) heavy cream, whipped to soft peaks
- 2 ripe bananas, sliced + extra for topping
- 1 tsp lemon juice (to prevent browning)
For Topping
- 1 cup (240ml) whipped cream
- ¼ cup (30g) crushed vanilla wafers or graham crumbs
- Chocolate shavings (optional)
Instructions
1. Make the Crusts
- Mix graham crumbs, melted butter, brown sugar, and salt until sandy.
- Press 2 tbsp mixture into each cup of a standard muffin tin (use a shot glass to compact).
- Freeze 15 minutes to set.
2. Prepare the Filling
- Whisk pudding mix with milk for 2 minutes until thick.
- Fold in whipped cream gently.
- Toss banana slices in lemon juice, then layer half in the crusts.
3. Assemble
- Pipe or spoon pudding mixture over bananas.
- Top with remaining banana slices.
- Chill 3+ hours (or overnight).
4. Serve
- Run a knife around edges and lift out carefully.
- Top with whipped cream, crumbs, and chocolate if using.