Ingredients
Scale
- 1 ½ cups of crushed Graham crackers or digestive biscuits
- ½ cup of melted butter
- 3 ripe bananas, sliced
- 1 package (8 oz) of cream cheese, softened
- 1 cup of powdered sugar
- 1 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- Optional: chocolate shavings, caramel sauce, or whipped cream for topping
Instructions
- Mix crushed graham crackers and melted butter in a bowl until well combined, then spoon into mini dessert cups or a tart pan and press firmly. Chill for 15 minutes.
- In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture to create a fluffy filling.
- Slice bananas and layer them over the crust. Top with the cream filling and smooth the surface.
- Refrigerate the assembled pies for at least 2 hours to set. Garnish with chocolate shavings, caramel, or whipped cream before serving if desired.
Notes
- Make sure to chill the pies sufficiently to ensure they hold together well.
- You can substitute gluten-free cookies for graham crackers for a gluten-free version.
- For extra flavor, add toasted coconut or cocoa powder to the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
