Ingredients
Scale
- 1 ½ cups of graham cracker crumbs or digestive biscuits
- ½ cup of unsalted butter, melted
- 2 ripe bananas, sliced
- 1 cup of heavy whipping cream
- ½ cup of powdered sugar
- 1 teaspoon of vanilla extract
- Optional: chocolate shavings or crushed nuts for topping
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter and pressing into mini pie cups.
- Make the cream filling by beating heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the pies by layering sliced bananas over the crust and topping with whipped cream.
- Chill the pies in the refrigerator for at least 2 hours before serving.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Chill the pies thoroughly for the best texture.
- Customize toppings to suit your taste.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg