Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

For the Banana Cream Filling:

1 (3.4 oz) box instant banana pudding mix

1 1/2 cups cold milk

1/2 cup heavy cream

2 ripe bananas, sliced

1 cup whipped cream (homemade or store-bought)

For the Topping:

1 cup whipped cream

Extra banana slices (for garnish)

Optional: Shaved chocolate or crushed graham crackers for garnish

Instructions:

For the Crust:

Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until mixture resembles wet sand.

Press evenly into the bottoms of a muffin tin or small tart pans, about 1-2 tablespoons per crust. Press down firmly.

Chill in the fridge for 10-15 minutes.

For the Banana Cream Filling:

Whisk banana pudding mix and cold milk until thickened, about 2 minutes.

Beat heavy cream until stiff peaks form, then gently fold whipped cream into pudding mixture.

Assemble the Mini Pies:

Place a few banana slices on each chilled crust.

Spoon banana cream filling over the bananas, filling each crust to the top.

Smooth tops and refrigerate for at least 1 hour to set.

For the Topping:

Before serving, add a dollop of whipped cream on each mini pie.

Garnish with extra banana slices, shaved chocolate, or crushed graham crackers if desired