Detailed Directions and Instructions
Step 1: Prepare the Pie Crust
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. Mix until all ingredients are well incorporated.
Step 2: Form the Mini Pie Crusts
Press the mixture firmly into the bottom and up the sides of a muffin tin to create mini pie crusts. Ensure an even layer for better structure.
Step 3: Chill the Crusts
Refrigerate the pie crusts for at least 1 hour to allow them to set properly.
Step 4: Prepare the Banana Pudding
In a large bowl, whisk together 1 package (3.4 oz) of instant banana cream pudding mix and 2 cups of cold milk until the mixture thickens. Allow it to refrigerate for 5 minutes to enhance the texture.
Step 5: Whip the Cream
In another bowl, whip 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. This is crucial for a light and fluffy topping.
Step 6: Combine Pudding and Whipped Cream
Gently fold half of the whipped cream into the banana pudding mixture, being careful not to deflate the whipped cream.
Step 7: Fill the Pie Crusts
Spoon the banana pudding mixture into the chilled mini pie crusts, filling them to the top.
Step 8: Top the Mini Pies
Dollop the remaining whipped cream onto each mini pie for decoration and added creaminess.
Step 9: Garnish
Garnish each mini pie with sliced bananas and finish with a drizzle of honey for an extra touch of sweetness.
Notes
Serving Size
This recipe yields 12 mini pies, making it perfect for sharing at gatherings or as individual desserts.
Prep Time
The preparation time is approximately 20 minutes, excluding the chilling time for the crust and pudding mixture.
Caloric Information
Each mini banana cream pie contains approximately 290 kcal. Adjust portion sizes accordingly for dietary needs.
Storage Suggestions
Store any leftovers in the refrigerator, ideally consumed within 2-3 days for optimal freshness.
