In a large bowl, whisk together the instant banana cream pudding mix and cold milk until the mixture thickens.
Place the pudding in the refrigerator for 5 minutes to firm up.
Whip the Cream:
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Combine and Assemble:
Fold half of the whipped cream into the chilled banana pudding mixture for a lighter texture.
Spoon the banana pudding mixture into the prepared and chilled pie crusts.
Top and Garnish:
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with fresh banana slices and a drizzle of honey for extra sweetness.
Prep Time: 20 minutes
Total Time: 20 minutes (plus chilling time)
Servings: 12 mini pies
Essential Tools for Making Mini Banana Cream Pies
Before diving into the recipe, make sure you have the following tools on hand:
Mini pie tins or a muffin tin: These are essential for forming the individual pies. If you don’t have mini pie tins, a muffin tin works well too.
Mixing bowls: You’ll need these to prepare the crust, filling, and whipped cream.
Electric mixer or whisk: This is necessary for whipping the cream to the perfect consistency.
Spatula: A spatula will help you evenly distribute the crust and filling.
Plastic wrap:
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