Instructions
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture firmly into the bottoms and sides of a muffin tin or silicone cupcake molds to form a crust.
- Bake for 8–10 minutes until golden brown. Let cool completely.
- Make the filling:
- Whisk the instant vanilla pudding mix with cold milk in a bowl for 2 minutes until thickened.
- Gently fold the whipped cream into the pudding to create a light and creamy filling.
- Assemble the cups:
- Slice bananas and layer them at the bottom of each cooled crust.
- Spoon or pipe the pudding mixture on top of the banana slices, filling each cup to the top.
- Chill:
- Place the filled cups in the refrigerator for at least 2 hours, or until set.
- Decorate and serve:
- Before serving, top each cup with whipped cream, banana slices, and a drizzle of honey or caramel if desired.
Tips:
- Make it ahead: These mini pies are perfect for preparing in advance. Just add the whipped cream and garnish right before serving.
- Variations: You can substitute graham cracker crust with vanilla wafer crumbs or even Oreo crumbs for a twist.
- Storage: Keep them refrigerated and consume within 2–3 days for the freshest taste.
Enjoy making these irresistible treats! Let me know if you’d like any variations or additional tips. 😊