No-Bake Mini Banana Cream Pies

Instructions:

Step 1: In a bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.

Step 2: Press the mixture into the bottoms and sides of mini muffin tins or silicone cupcake molds. Chill in the refrigerator for 15–20 minutes to firm up.

Step 3: In another bowl, whisk together banana cream pudding mix and cold milk for 2 minutes until thickened.

Step 4: Spoon or pipe the pudding mixture into the chilled crusts.

Step 5: In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Top each mini pie with a dollop of whipped cream.

Step 6: Garnish with banana slices and drizzle with honey or caramel if desired.

Step 7: Chill for at least 1 hour before serving.

Storage Information:

Store mini pies in the refrigerator in an airtight container for up to 2 days. For best results, add banana slices just before serving to prevent browning. These pies are not recommended for freezing due to the fresh bananas and whipped cream.