Mini Banana Pudding Pies 
Ingredients
For the crust
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
For the banana cream filling
1 box (3.4 oz / 96 g) instant banana cream pudding mix
2 cups cold whole milk
For the whipped topping
1 cup cold heavy whipping cream
2 tbsp powdered sugar
1 tsp pure vanilla extract
For assembly and garnish
2 ripe but firm bananas, sliced into ¼‑inch rounds
2–3 tbsp honey (for drizzling)
Optional: 1 tsp lemon juice
Instructions
Prepare the crust – In a medium bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture resembles wet sand and holds together when squeezed.
Form the mini crusts – Scoop about 2 tablespoons of the crumb mixture into each cup of a standard muffin tin. Press firmly and evenly against the bottom and up the sides to form a small cup shape (use the back of a small measuring spoon or a shot glass to compact).
Chill the crusts – Place the muffin tin in the refrigerator and chill for 1 hour, until the crusts are firm and no longer soft to the touch.
Make the pudding base – In a large bowl, whisk the instant banana cream pudding mix with 2 cups cold milk for 2 minutes, until thickened. Set aside in the refrigerator to chill for 5 minutes.
Whip the cream – In a separate large, chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla on medium‑high speed until stiff peaks form (about 2–3 minutes). Do not overbeat into butter.
Combine filling – Remove the pudding from the refrigerator. Using a rubber spatula, gently fold half of the whipped cream into the pudding until no white streaks remain. Reserve the remaining whipped cream for topping.
Assemble the pies – Spoon the banana pudding mixture evenly into the chilled crusts (about 2–3 tablespoons per pie), smoothing the tops.
Add toppings – Top each mini pie with a dollop of the reserved whipped cream. Arrange 2–3 fresh banana slices on the cream, then drizzle lightly with honey.
Serve or chill – Serve immediately for a softer texture, or refrigerate for up to 2 hours before serving for a firmer, more set pie.
Mini Banana Pudding Pies
