1. Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

Tip: Make sure the butter is fully melted to evenly coat the crumbs.

Spoon the crumb mixture into a muffin tin, pressing firmly with the back of a spoon or the bottom of a small glass to form mini pie crusts. Place the tin in the refrigerator and chill for at least 1 hour to set.

2. Make the Banana Pudding

In a large mixing bowl, whisk the instant banana cream pudding mix with cold milk. Whisk for about 2 minutes or until the mixture thickens. Let it chill in the refrigerator for 5 minutes.

Tip: Using cold milk helps the pudding set quickly.

3. Whip the Cream

In another bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. This will take about 3-4 minutes.

Tip: Chill the mixing bowl and beaters for 15 minutes before whipping the cream to achieve better results.

Fold half of the whipped cream into the banana pudding mixture to create a light and airy texture.

4. Assemble the Mini Pies

Spoon the banana pudding mixture into the prepared graham cracker crusts, filling each one generously.

Top each mini pie with a dollop of the remaining whipped cream.

Tip: Use a piping bag to add a professional touch when dolloping the whipped cream.

Finishing Touches

Arrange banana slices on top of each pie and drizzle with honey for an elegant finish. If desired, add a light sprinkle of cinnamon for an extra layer of flavor.