Directions:
1. Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl, mixing until the crumbs are fully coated.
2. Press the crumb mixture into the bottom and sides of a muffin tin, creating small pie crusts. Place in the refrigerator for at least 1 hour to set.
3. In a large bowl, whisk together the instant banana cream pudding mix and cold milk until it thickens. Chill in the fridge for 5 minutes.
4. In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
5. Carefully fold half of the whipped cream into the banana pudding to create a rich and creamy filling.
6. Fill each prepared pie crust with the banana cream mixture.
7. Top each mini pie with a swirl of the remaining whipped cream.
8. Finish with a few slices of banana and a drizzle of honey for added sweetness.
Prep Time: 20 minutes | Total Time: 20 minutes (plus chilling time)
ADVERTISEMENT
