Equipment
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Muffin tin (12-count)
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Mixing bowls
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Whisk
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Hand or stand mixer
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Spatula
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Measuring cups and spoons
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- For the filling:
- 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
- For garnish:
- 2 ripe bananas sliced
- Whipped cream optional, for topping
- Honey optional, for drizzling
Instructions
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Make the Crust:
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In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
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Press about 2 tablespoons of the mixture into each cavity of a muffin tin to form crusts, pressing slightly up the sides.
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Refrigerate for at least 1 hour to set.
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Prepare the Filling:
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In a large bowl, whisk together the instant banana cream pudding mix and cold milk until thickened. Refrigerate for 5 minutes.
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In another bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Fold half of the whipped cream into the pudding mixture for a light and fluffy filling.
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Assemble the Pies:
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Spoon the banana pudding mixture into the chilled crusts.
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Top each mini pie with a dollop of the remaining whipped cream.
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Garnish with banana slices and a drizzle of honey, if desired.
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Chill and Serve:
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Chill the assembled pies for at least 1 hour before serving.
Notes
For a firmer crust, freeze instead of refrigerating.Feel free to substitute vanilla pudding mix or other flavors if banana isn’t your preference.Add an extra layer of bananas inside the pies for a more intense banana flavor.To prevent bananas from browning, brush slices with lemon juice before garnishing.
