Tangy-Sweet Cranberry Ricotta Cookies Recipe for Winter Joy
Whipping up delectable no-bake mini banana cream pies becomes a delightful adventure for dessert enthusiasts.
Sweet banana slices nestled in creamy layers create an irresistible treat.
Crisp graham cracker crusts provide the perfect foundation for these miniature delicacies.
Each bite promises a luxurious blend of smooth textures and refreshing flavors.
Incredibly simple ingredients come together without requiring any oven time.
Elegant yet effortless, these mini pies make entertaining a breeze.
You can craft these delightful desserts in mere minutes, impressing everyone with minimal effort.
Prepare to indulge in a crowd-pleasing confection that sparks instant smiles.
How to Prepare No-Bake Mini Banana Cream Pies
Step 1: Create Crumbly Crust
Grab a mixing bowl and combine graham cracker crumbs, melted butter, and sugar. Stir everything together until the mixture looks like sandy, clumpy goodness that will hold together perfectly.
Step 2: Shape Pie Bases
Press the crumbly mixture firmly into a muffin tin, making sure to cover the bottom and sides completely. Create little pie shells that look cute and uniform.
Pop the tin into the refrigerator and let the crusts chill and set for about an hour.
Step 3: Whip Up Banana Cream
In a large bowl, blend instant banana cream pudding mix with cold milk.
Whisk energetically until the mixture transforms into a smooth, thick cream. Let it rest in the refrigerator for a quick 5-minute chill.
Step 4: Create Fluffy Whipped Topping
In a separate bowl, whip heavy cream with powdered sugar and vanilla extract. Beat until the cream forms gorgeous, stiff peaks that stand up tall and proud.
Step 5: Blend Creamy Layers
Gently fold half of the whipped cream into the banana pudding mixture. This creates a light, airy banana cream that’s irresistibly smooth.
Step 6: Fill Pie Shells
Carefully spoon the banana pudding mixture into the chilled pie crusts. Make sure each mini pie gets an equal and generous amount of creamy filling.
Step 7: Add Dreamy Topping
Crown each mini pie with a beautiful dollop of the remaining whipped cream. This adds an extra layer of luxurious creaminess.
Step 8: Garnish and Beautify
Finish by topping each mini pie with fresh banana slices and a delicate drizzle of golden honey. These final touches make the dessert look stunning and add extra flavor complexity.
Tips for Perfect No-Bake Mini Banana Cream Pies
Creative Variations for Banana Cream Pies
Foods That Pair Well With Banana Cream Pies
Best Storage Tips for No-Bake Banana Cream Pies
Store leftover mini banana cream pies in an airtight container in the refrigerator for up to 3 days. Cover each pie with plastic wrap to prevent drying out and absorbing other food odors.
Carefully wrap individual pies in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving.
These mini pies are best enjoyed cold. Avoid microwaving, as it will make the whipped cream and crust soggy. Let frozen pies sit at room temperature for 15-20 minutes before serving to soften slightly.
For best texture and flavor, consume within 2 days of preparation. The banana pudding and whipped cream may separate or lose their creamy consistency if stored too long.
FAQs
Press the crust mixture firmly into the muffin tin and use the back of a spoon or a flat-bottomed glass to compact the crumbs evenly. Chilling the crust helps it set and become more stable.
Yes, you can prepare the crusts and filling a day in advance. Keep the assembled pies refrigerated and add fresh banana slices and whipped cream topping just before serving to maintain the best texture.
You can substitute with vanilla pudding mix and add mashed ripe bananas to the mixture for a similar banana flavor. Alternatively, make a homemade pudding using cornstarch, milk, sugar, and mashed bananas.
Why No-Bake Mini Banana Cream Pies Are Perfect
Ingredients List for No-Bake Banana Cream Pies
For the Crust:For the Filling:For the Topping and Garnish: Print
No-Bake Mini Banana Cream Pies Cranberry Ricotta Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
Description
Delightful no-bake mini banana cream pies and cranberry ricotta cookies promise a sweet symphony of flavors that dance across your palate. Creamy, fruity, and irresistibly charming, these desserts invite you to savor each delectable bite with pure culinary joy.
Ingredients
Main Ingredients:
- 2 ripe bananas, sliced
- 1 package (3.4 ounces) instant banana cream pudding mix
- 1 1/2 cups graham cracker crumbs
- 2 cups cold milk
- 1 cup heavy cream
Sweeteners and Binding Agents:
- 1/2 cup melted butter
- 1/4 cup sugar
- 2 tablespoons powdered sugar
Finishing and Flavoring:
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Craft a crumbly base by thoroughly blending graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand.
- Carefully mold the mixture into individual muffin tin cavities, pressing firmly to create uniform mini pie shells that extend up the sides. Chill for 60 minutes to ensure a sturdy foundation.
- Prepare banana cream pudding by whisking the instant mix with cold milk until the texture transforms into a smooth, thick consistency. Allow to rest in the refrigerator for 5 minutes to further set.
- Simultaneously whip heavy cream with powdered sugar and vanilla extract, beating until the mixture forms elegant, sturdy peaks that hold their shape.
- Gently incorporate half of the whipped cream into the banana pudding, folding delicately to maintain the airy texture and prevent deflation.
- Distribute the banana cream filling evenly among the chilled pie crusts, using a spoon to create smooth, level surfaces.
- Crown each miniature pie with a generous swirl of remaining whipped cream, creating an elegant peaked topping.
- Complete the dessert by artfully arranging fresh banana slices and drizzling a golden stream of honey across the surface for a final touch of sweetness.
Notes
- Chill the muffin tin before pressing the crust to help it set faster and maintain a crisp shape.
- Use very cold milk when mixing the pudding to achieve a smoother, more stable texture.
- Fold whipped cream gently to preserve its airy volume and prevent deflating the mixture.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs for a crunchy base.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts, Snacks
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Clara Bennett
Contributing Recipe Developer & Food Writer
Expertise
Baking and Pastry Development, Gluten-Free and Allergy-Friendly Recipe Creation, Culinary Storytelling and Food Journalism, Recipe Testing and Standardization, Southern Comfort Foods and Modern Twists
Education
Sullivan University – National Center for Hospitality Studies
Associate Degree in Culinary Arts
Focus: Baking and Pastry Arts, Recipe Testing, and Culinary Journalism.
Clara specialized in crafting desserts that blend classic Southern comfort with modern techniques, while developing strong writing skills to tell the story behind every dish.
Lane Community College (Certificate Program)
Certificate in Food Writing and Photography
Focus: Culinary storytelling, recipe formatting, food styling, and visual presentation.
Clara’s love of baking started young, powered by homemade pies, biscuits, and stories passed around the family table.
After earning her degree at Sullivan University and a food writing certificate at Lane Community College, she turned her passion into a craft: sharing recipes that are simple, soulful, and always full of heart.
She’s big on bold flavors, flexible ideas, and creating sweets that fit any table (yes, even if you’re gluten-free). When she’s not baking, you’ll find her wandering farmers’ markets, styling food for the next photo shoot, or working on her ever-growing recipe journal.