Greenspire Kitchen

Mini Banana Cream Pie Cups

Creamy Banana Filling with Buttery Crust & Whipped Cream Topping

Ingredients (Makes 6–8 Mini Pies):

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp unsalted butter, melted

For the Banana Cream Filling:

1 (3.4 oz) box instant vanilla pudding mix

1 ½ cups cold milk

1 cup heavy whipping cream (or 1 tub whipped topping)

2 ripe bananas, sliced

½ tsp vanilla extract

For the Topping:

Whipped cream or whipped topping

Crushed graham crumbs or banana slices (for garnish)

🔥 Instructions:

1. Make the Crust

Mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press about 2 tablespoons into each mini pie tin or muffin cup.

Chill in the refrigerator for 15–20 minutes to set.

2. Prepare the Filling

In a bowl, whisk instant pudding mix and milk until smooth and thickened.

Fold in whipped cream and vanilla extract until creamy.

3. Assemble the Mini Pies

Place banana slices over each crust layer.

Spoon or pipe banana cream filling over the bananas until filled.

Smooth the tops and refrigerate for at least 2 hours (or overnight for best texture).

4. Garnish & Serve

Top with whipped cream before serving.

Garnish with banana slices, crushed graham crumbs, or a drizzle of caramel.