Prepare the Mini Pie Crusts: In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of sugar. Stir the mixture until it’s well combined, and the crumbs are fully coated in the butter. Press the mixture evenly into the bottom and up the sides of a muffin tin or a mini tart pan to form mini pie crusts. Make sure the crusts are compact so they hold together when served. Refrigerate the crusts for at least 1 hour to set. This allows the butter to firm up, giving the crusts a nice, crisp texture.
Prepare the Banana Pudding Filling: In a large mixing bowl, whisk 1 package (3.4 oz) of instant banana cream pudding mix with 2 cups of cold milk. Whisk until the pudding begins to thicken, which should take about 2 minutes. Once thickened, refrigerate the pudding for about 5 minutes to allow it to set further.
Whip the Cream: While the pudding is chilling, in another bowl, use a hand mixer or stand mixer to whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat the mixture until stiff peaks form. The whipped cream will add a light and airy texture to the pies, balancing the rich banana pudding.
Combine the Pudding and Whipped Cream: Once the banana pudding is set, fold half of the whipped cream into the pudding mixture. This will make the filling lighter and creamier. Be gentle while folding to preserve the fluffy texture of the whipped cream. Once combined, you’re ready to fill the mini pies.
Assemble the Mini Pies: Spoon the banana pudding mixture into the chilled graham cracker crusts. Fill each mini crust generously with the creamy pudding, smoothing the top with a spoon to ensure an even layer. Top each pie with a dollop of the remaining whipped cream.
Garnish and Serve: Garnish each mini pie with a few slices of ripe banana and a drizzle of honey for added sweetness and flavor. The honey will complement the banana cream filling and add a touch of elegance to the presentation. Serve immediately, or refrigerate until ready to serve.
