INGREDIENTS
For the Crust:
• 1½ cups graham cracker crumbs (about 10–12 sheets, crushed)
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
For the Filling:
• 2 cups heavy cream (divided into 1 cup and 1 cup)
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 3–4 medium ripe bananas, sliced into thin rounds
• 1 package (3.4 oz) instant vanilla pudding mix
For the Topping:
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh banana slices (optional, for garnish)
• Shredded coconut, chocolate shavings, or crushed graham crackers (optional, for decoration)
INSTRUCTIONS
Step 1: Prepare the Crust
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs resemble wet sand.
3. Divide the mixture evenly among a standard 12-cup muffin tin. Press the crumbs firmly into the bottom of each cup to form a crust.
4. Bake the crusts for 8–10 minutes, or until lightly golden. Remove from the oven and let cool completely.
Step 2: Make the Cream Filling
1. In a large mixing bowl, whisk together the instant vanilla pudding mix and whole milk until thickened (about 2 minutes).
2. In a separate bowl, beat 1 cup of heavy cream with an electric mixer until stiff peaks form.
3. Gently fold the whipped cream into the pudding mixture until smooth and creamy.
Step 3: Assemble the Mini Pies
1. Once the crusts have cooled, place a layer of banana slices on top of each crust.
2. Spoon the cream filling over the bananas, dividing it evenly among the cups. Smooth the tops with a spoon or spatula.
Step 4: Whip the Topping
1. In a clean bowl, beat the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Pipe or dollop the whipped cream onto each mini pie.
Step 5: Garnish and Serve
1. Top each mini pie with a slice of fresh banana, shredded coconut, chocolate shavings, or crushed graham crackers for decoration.
2. Serve immediately or chill in the refrigerator until ready to serve.