Description
Whip up these delightful individual no-bake mini banana cream pies, featuring a crunchy crust, creamy banana filling, and fresh banana slices. Perfect for an easy, crowd-pleasing dessert without turning on your oven.
Ingredients
- 1 ½ cups vanilla wafer crumbs (about 40–45 wafers)
- ¼ cup unsalted butter, melted
- 8 oz full-fat cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 3–4 ripe but firm bananas, sliced
- 2 cups heavy cream, very cold
- ¼ cup powdered sugar
- Optional: 1 tsp lemon juice (for bananas)
Instructions
- Prepare Crust: Combine vanilla wafer crumbs and melted butter. Press firmly into 12 mini pie dishes or muffin tins lined with paper liners. Freeze for 10-15 minutes.
- Make Filling: Beat softened cream cheese until smooth. Gradually beat in sweetened condensed milk and vanilla extract until fluffy.
- Layer Bananas: Arrange a single layer of sliced bananas over the chilled crusts. Lightly spritz with lemon juice if desired to prevent browning.
- Assemble Pies: Spoon or pipe the cream cheese filling over the bananas, filling almost to the top.
- Chill: Cover and refrigerate for at least 4-6 hours, or preferably overnight, until set.
- Whip Topping: Just before serving, whip cold heavy cream and powdered sugar until stiff peaks form.
- Serve: Top each chilled pie with whipped cream and an extra banana slice or wafer crumb if desired.
- Prep Time: 25 mins
- Cook Time: 0 mins