Mini Banana Cream Pies (Print Version)

# Ingredients:

01 - 1 1/2 cups graham cracker crumbs.
02 - 1/2 cup melted butter.
03 - 1/4 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 tablespoons powdered sugar.
08 - 1 teaspoon vanilla extract.
09 - 2 ripe bananas, sliced.
10 - Whipped cream, for topping.
11 - Honey, for drizzling.

# Instructions:

01 - Mix graham cracker crumbs, melted butter, and sugar in a bowl.
02 - Press mixture into muffin tin to form mini crusts.
03 - Chill crusts in fridge for 1 hour.
04 - Whisk banana pudding mix with cold milk until thick.
05 - Chill pudding for 5 minutes.
06 - Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
07 - Fold half the whipped cream into pudding.
08 - Spoon pudding mix into chilled crusts.
09 - Top each pie with remaining whipped cream. Add banana slices and drizzle honey on top.

# Notes:

01 - Keep crusts firmly pressed to prevent crumbling.
02 - Store in fridge.
03 - Best eaten within 24 hours.
04 - Can make crust and filling ahead separately.

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