Mini Banana Cream Pies (Print Version)
# Ingredients:
01 -
1½ cups graham cracker crumbs.
02 -
½ cup melted butter.
03 -
¼ cup sugar.
04 -
1 package (3.4 oz) instant banana cream pudding mix.
05 -
2 cups cold milk.
06 -
1 cup heavy cream.
07 -
2 tbsp powdered sugar.
08 -
1 tsp vanilla extract.
09 -
2 ripe bananas, sliced.
10 -
Whipped cream (for topping).
11 -
Honey (for drizzling).
# Instructions:
01 -
In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into muffin tins to create mini crusts. Refrigerate for 1 hour to set.
02 -
Prepare the banana cream pudding by whisking the pudding mix into cold milk until it thickens. Chill the pudding in the refrigerator for 5 minutes.
03 -
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the chilled pudding mixture.
04 -
Spoon the pudding mixture into the chilled graham cracker crusts.
05 -
Top each mini pie with a dollop of the remaining whipped cream, garnish with banana slices, and drizzle with honey.
06 -
Serve immediately or chill further before serving for a colder treat.
# Notes:
01 -
Chill the crusts in the fridge to ensure they set properly before adding the pudding.
02 -
Drizzle honey right before serving for added sweetness and shine.