Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 package (3.4 oz) instant banana cream pudding mix
2 cups cold milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Whipped cream, for topping
Honey, for drizzling
Instructions:
Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom and up the sides of a muffin tin to form mini pie crusts.
Refrigerate the crusts for at least 1 hour to set.
Make the Banana Pudding: 4. In a large bowl, whisk together the instant banana cream pudding mix and cold milk until the mixture thickens. 5. Place the pudding in the refrigerator for 5 minutes to firm up.
Whip the Cream: 6. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Combine and Assemble: 7. Fold half of the whipped cream into the chilled banana pudding mixture for a lighter texture. 8. Spoon the banana pudding mixture into the prepared and chilled pie crusts.
Top and Garnish: 9. Top each mini pie with a dollop of the remaining whipped cream. 10. 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
