No-Bake Mini Banana Cream Pies Recipe

Ingredients:

For the crust:

For the filling:

For topping:

Directions:

1. Prepare the Crust:
2. In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until it resembles wet sand. Divide the mixture evenly into 6 small ramekins or cupcake liners, pressing it firmly into the base to form a crust. Refrigerate for 15 minutes.
3. Make the Filling:
4. In a separate bowl, whisk together the mashed bananas, coconut cream, maple syrup, and vanilla extract until smooth and creamy.
5. Assemble the Pies:
6. Spoon the banana filling evenly over the chilled crusts. Smooth the tops with the back of a spoon.
7. Chill and Garnish:
8. Refrigerate for at least 2-3 hours to allow the filling to set. Before serving, garnish with banana slices and a dollop of whipped cream or coconut whipped cream, if desired.

Nutritional Information

Servings: 6 mini pies