Ingredients
- 6 mini graham cracker shells
- 8 oz heavy whipping cream
- 2 medium bananas
- 2 ounces graham cracker crumbs
- 1 cup banana instant pudding (prepared according to package, usually with 2 cups cold whole milk)
Ingredients and Why They Matter
Mini graham cracker shells are what make these pies feel special and effortless at the same time; they give you a crisp, buttery base with zero mixing or baking, and the size is perfect for single‑serve desserts. Extra loose graham cracker crumbs echo that flavor and add texture on top of the banana and whipped cream layers, tying everything together visually and flavor‑wise.
Banana instant pudding is the fast, dependable base that gives the pies their creamy, custardy center with strong banana flavor. Using cold whole milk to prepare it helps the pudding thicken quickly and set firmly enough that it doesn’t run out of the shells. Heavy whipping cream, beaten into real whipped cream, adds richness and a light, airy finish that canned whipped topping can’t quite match. It also holds its shape nicely if you beat it to firm peaks and pipe it on with a star tip.
Fresh bananas give these pies that essential banana cream pie feel and add natural sweetness and texture. Slicing them into even rounds makes them easy to layer neatly into each shell and add as garnish. Choosing bananas that are yellow and ripe but not overly spotted keeps the slices sweet yet firm so they don’t mush or brown immediately.
Step-by-Step Instructions
Prepare the Pudding
I start by making the banana instant pudding so it has time to set while I prep everything else. In a medium bowl, I whisk the pudding mix with the amount of cold whole milk called for on the package (usually 2 cups for 1 cup dry mix) for about 2 minutes until it thickens. Then I place the bowl in the refrigerator for around 5 minutes to finish setting. This quick chill gives the pudding a spoonable but firm texture that’s easy to portion into the shells.
Make the Whipped Cream
Next, I pour the heavy whipping cream into a large mixing bowl. Using a hand mixer on medium‑high speed (about 6 minutes) or a stand mixer (around 4 minutes), I beat the cream until firm peaks form—it should hold a peak that doesn’t droop when I lift the beaters. If you like, you can add a spoonful of powdered sugar and a splash of vanilla for lightly sweetened whipped cream, but it’s optional since the pudding and crust are already sweet.
Once the cream is whipped, I transfer it to a piping bag fitted with a large star tip. This makes it easy to add a tall, pretty swirl on each mini pie.
Slice the Bananas
I peel the two bananas and slice them into even rounds, about 1/4 inch thick. You’ll need roughly five slices per mini pie for the internal layer, plus a few extra slices if you want to garnish the tops right before serving. Keeping the pieces uniform helps the pies look tidy and ensures each bite has consistent banana.
Assemble the Mini Pies
I line up the six mini graham cracker shells on a tray or platter so they’re easy to fill and move. Into each shell, I spoon about 2 tablespoons of the chilled banana pudding, spreading it gently to cover the bottom in an even layer.
On top of the pudding in each shell, I arrange about five banana slices, either in a circular pattern or slightly overlapping in a fan shape. Then I sprinkle a pinch of graham cracker crumbs over the banana slices—this adds texture and a subtle flavor bridge between the crust and topping.
Next, I pipe a generous swirl of whipped cream into the center of each mini pie, building it high to give that classic banana cream pie look. I finish with another light sprinkle of graham cracker crumbs over the whipped cream and, if serving soon, an extra banana slice or two on top for garnish.