No-Bake Mini Banana Pies (Print Version)

# Ingredients:

→ For the Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup melted butter
03 - 1/4 cup sugar

→ For the Filling

04 - 1 package (3.4 oz) instant banana cream pudding mix
05 - 2 cups cold milk
06 - 1 cup heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ For Garnish

09 - 2 ripe bananas, sliced
10 - Whipped cream, for topping
11 - Honey, for drizzling

# Instructions:

01 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until thoroughly mixed.
02 - Press the mixture firmly into the bottom and up the sides of a muffin tin to create mini pie crusts. Refrigerate for at least 1 hour to set.
03 - In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
04 - In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
05 - Gently fold half of the whipped cream into the banana pudding mixture until well incorporated.
06 - Spoon the banana pudding mixture into each chilled pie crust, filling to just below the rim.
07 - Top each mini pie with a dollop of the remaining whipped cream.
08 - Arrange fresh banana slices on top and finish with a light drizzle of honey before serving.

# Notes:

01 - These mini pies can be made up to 24 hours in advance and kept refrigerated.
02 - For best results, add banana slices just before serving to prevent browning.

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