Ingredients
- 1 and 1/2 cups of crushed graham crackers
- 1/3 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 and 3/4 cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
- Whipped cream for topping (optional)
- Chocolate shavings for garnish (optional)
If you’re missing graham crackers, crushed vanilla wafers make a great substitute. And if you prefer a dairy-free option, coconut milk works beautifully in the pudding mix!
Instructions
- In a medium bowl, mix the crushed graham crackers with melted butter and granulated sugar until well combined.
- Press the mixture into the bottom of individual serving cups or a muffin tin lined with cupcake liners to form the crust. Refrigerate for about 10 minutes to set.
- In another bowl, whisk together the instant pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the pudding mixture.
- Layer the banana slices over the chilled crust in each cup, then spoon the pudding mixture on top, smoothing it out with a spatula.
- Refrigerate the pies for at least 1 hour to allow the flavors to meld together.
- Before serving, top with additional whipped cream and chocolate shavings if desired.
These mini pies are a testament to the power of patience in cooking, something my abuela always emphasized. Letting them chill ensures they hold their shape beautifully when served.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International