Instructions
- Prepare the Crust
In a bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. - Form the Mini Crusts
Press the mixture firmly into the bottoms of a muffin tin lined with cupcake liners or into small dessert cups. Place in the refrigerator for 15–20 minutes to firm up. - Make the Pudding Filling
In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thick. - Whip the Cream
In a separate bowl, beat the heavy whipping cream with powdered sugar until soft peaks form. - Combine the Filling
Gently fold half of the whipped cream into the pudding mixture to make it extra light and creamy. - Assemble the Mini Pies
Place a few banana slices over the chilled crusts. Spoon the banana pudding mixture on top until each mini pie is filled. - Add the Topping
Top each pie with a swirl of whipped cream and sprinkle with crushed graham crackers. Add a banana slice on top for decoration. - Chill Before Serving
Refrigerate the mini pies for 1–2 hours so they set properly and the flavors blend together.
Recipe Details
Prep Time: 20 minutes
Chill Time: 1–2 hours
Total Time: About 1 hour 30 minutes
Servings: 8 mini pies
Difficulty Level: Easy
Variations & Substitutions
- Use crushed vanilla wafers or digestive biscuits instead of graham crackers for the crust.
- Add a drizzle of chocolate or caramel sauce on top.
- Mix a little cream cheese into the filling for a richer texture.
- Add shredded coconut for a tropical twist.
Serving Suggestions
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