Ingredients
For the Crust:
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling:
1 (3.4 oz) package instant banana cream pudding mix
2 cups cold milk
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
For the Topping:
2 ripe bananas, sliced
Whipped cream (store-bought or homemade)
Honey, for drizzling
Optional: Lemon juice (to prevent browning)
Instructions
Prepare the Crusts:
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press the mixture firmly into the bottom and up the sides of 12 mini muffin cups. Chill in the refrigerator for at least 1 hour to set.
Make the Pudding:
In a separate bowl, whisk together the banana cream pudding mix and cold milk for about 2 minutes. Let sit for 5 minutes until thickened.
Whip the Cream:
Using a stand mixer or hand mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the pudding mixture to lighten it.
Fill the Crusts:
Spoon or pipe the pudding mixture into the chilled crusts, filling them almost to the top.
Add the Final Touches:
Top each pie with a dollop of whipped cream, a few banana slices, and a drizzle of honey. If desired, lightly toss banana slices in lemon juice before placing on top to keep them from browning.
Chill or Serve:
These pies can be served immediately or chilled for an extra-firm texture. For best results, enjoy within 2 hours of assembly.
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