{"id":7109,"date":"2026-04-16T13:03:17","date_gmt":"2026-04-16T13:03:17","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=7109"},"modified":"2026-04-16T13:03:17","modified_gmt":"2026-04-16T13:03:17","slug":"mini-banana-pudding-pies","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/mini-banana-pudding-pies\/","title":{"rendered":"Mini Banana Pudding Pies"},"content":{"rendered":"<p>Mini Banana Pudding Pies\u00a0<span class=\"html-span xexx8yu xyri2b x18d9i69 x1c1uobl x1hl2dhg x16tdsg8 x1vvkbs x3nfvp2 x1j61x8r x1fcty0u xdj266r xat24cr xm2jcoa x1mpyi22 xxymvpz xlup9mm x1kky2od\"><img loading=\"lazy\" decoding=\"async\" class=\"xz74otr x15mokao x1ga7v0g x16uus16 xbiv7yw\" src=\"https:\/\/static.xx.fbcdn.net\/images\/emoji.php\/v9\/tfb\/1\/16\/1f36f.png\" alt=\"\ud83c\udf6f\" width=\"16\" height=\"16\" \/><\/span><br class=\"html-br\" \/>Ingredients<br class=\"html-br\" \/>For the crust<br class=\"html-br\" \/>1\u00bd cups graham cracker crumbs<br class=\"html-br\" \/>\u00bd cup unsalted butter, melted<br class=\"html-br\" \/>2 tbsp granulated sugar<br class=\"html-br\" \/>For the banana cream filling<br class=\"html-br\" \/>1 box (3.4 oz \/ 96 g) instant banana cream pudding mix<br class=\"html-br\" \/>2 cups cold whole milk<br class=\"html-br\" \/>For the whipped topping<br class=\"html-br\" \/>1 cup cold heavy whipping cream<br class=\"html-br\" \/>2 tbsp powdered sugar<br class=\"html-br\" \/>1 tsp pure vanilla extract<br class=\"html-br\" \/>For assembly and garnish<br class=\"html-br\" \/>2 ripe but firm bananas, sliced into \u00bc\u2011inch rounds<br class=\"html-br\" \/>2\u20133 tbsp honey (for drizzling)<br class=\"html-br\" \/>Optional: 1 tsp lemon juice<br class=\"html-br\" \/>Instructions<br class=\"html-br\" \/>Prepare the crust \u2013 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.<br class=\"html-br\" \/><br class=\"html-br\" \/>Form the mini crusts \u2013 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).<br class=\"html-br\" \/><br class=\"html-br\" \/>Chill the crusts \u2013 Place the muffin tin in the refrigerator and chill for 1 hour, until the crusts are firm and no longer soft to the touch.<br class=\"html-br\" \/><br class=\"html-br\" \/>Make the pudding base \u2013 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.<br class=\"html-br\" \/><br class=\"html-br\" \/>Whip the cream \u2013 In a separate large, chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla on medium\u2011high speed until stiff peaks form (about 2\u20133 minutes). Do not overbeat into butter.<br class=\"html-br\" \/><br class=\"html-br\" \/>Combine filling \u2013 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.<br class=\"html-br\" \/><br class=\"html-br\" \/>Assemble the pies \u2013 Spoon the banana pudding mixture evenly into the chilled crusts (about 2\u20133 tablespoons per pie), smoothing the tops.<br class=\"html-br\" \/><br class=\"html-br\" \/>Add toppings \u2013 Top each mini pie with a dollop of the reserved whipped cream. Arrange 2\u20133 fresh banana slices on the cream, then drizzle lightly with honey.<br class=\"html-br\" \/><br class=\"html-br\" \/>Serve or chill \u2013 Serve immediately for a softer texture, or refrigerate for up to 2 hours before serving for a firmer, more set pie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mini Banana Pudding Pies\u00a0IngredientsFor the crust1\u00bd cups graham cracker crumbs\u00bd cup unsalted butter, melted2 tbsp granulated sugarFor the banana cream filling1 box (3.4 oz \/ 96 g) instant banana cream &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=7109"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7109\/revisions"}],"predecessor-version":[{"id":7111,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/7109\/revisions\/7111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/7110"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=7109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=7109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=7109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}