Banana Cream Pie Shots: Tiny Glasses of Nostalgia
These little shots are basically banana cream pie in drinkable form — creamy vanilla pudding, ripe banana slices, and a crumbly graham cracker base that makes you feel like you're back at grandma's kitchen table. I first made these for a summer BBQ when I accidentally bought way too many bananas, and honestly, they disappeared faster than the potato salad. The combo of silky pudding, fresh banana, and that buttery crunch is pure comfort in a shot glass. They're perfect for parties, potlucks, or just when you want a little sweet treat without committing to a whole slice of pie.
Ingredients
- 1 box instant vanilla pudding mix — the kind that promises no-cook magic
- 2 cups cold milk — whole milk if you're feeling indulgent, but 2% works too
- 1 cup heavy whipping cream — because we're not here to skimp on creaminess
- 2 tablespoons powdered sugar — to sweeten the whipped cream just right
- 1 teaspoon vanilla extract — the real stuff, not that imitation nonsense
- 2 ripe bananas — the spotty ones, trust me
- 1 cup graham cracker crumbs — about 8 crackers, crushed into buttery bliss
- 2 tablespoons melted butter — to bind those crumbs into pie-crust perfection
- Optional: whipped cream for topping — because why not go all out?
Instructions
- Start by making the pudding — whisk the instant mix with cold milk until it thickens, about 2 minutes. Pop it in the fridge to chill while you prep the rest.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. This is your homemade whipped cream — so much better than the canned stuff.
- Slice the bananas into thin rounds. Try not to eat them all before assembly — I know it's tempting.
- Mix the graham cracker crumbs with melted butter until it looks like wet sand. This is your pie crust layer — don't skip the butter, it's what makes it taste like actual pie.
- Grab your shot glasses and start layering: a spoonful of graham crumbs, a layer of pudding, a few banana slices, then a dollop of whipped cream. Repeat until the glass is full.
- Top each shot with a little extra whipped cream and maybe a banana slice for garnish — because presentation matters, even in shot glasses.
- Chill the shots for at least 30 minutes so everything sets nicely. I know it's hard to wait, but it's worth it.
- Serve cold and watch them disappear faster than you can say 'banana cream pie.' Honestly, I dare you to eat just one.
Notes
Okay, real talk — use ripe bananas, not green ones, or you'll regret it. The sweetness and softness make all the difference. I once tried to rush the chilling step and ended up with soupy shots — don't be me. Also, if you're feeling fancy, a little whipped cream on top makes them look extra cute. And for the love of all things holy, don't skip the graham cracker crumbs — that texture is everything. These are best eaten the same day, but if you must store them, keep them covered in the fridge.