Mini Banana Cream Pie Delightful and Easy Recipe

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 2 pieces ripe bananas
• 1 cup heavy whipping cream
• 0.5 cup powdered sugar
• 1 teaspoon vanilla extract
• 3.4 oz instant vanilla pudding mix
• 2 cups milk
• 1 Prise whipped cream for topping (optional)
• 1 Prise extra banana slices for garnish

Instructions

1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
2. Form Crusts: Divide the mixture evenly among a 12-cup muffin tin, pressing it down firmly into the bottom and up the sides to form mini crusts. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until slightly golden. Remove and let cool completely.
3. Make the Cream Filling: In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth. Allow it to sit for 5 minutes to thicken.
4. Add Bananas: Slice one banana into thin rounds and gently fold into the pudding mixture, ensuring they are well-distributed.
5. Whip the Cream: In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold half of the whipped cream into the banana pudding mixture to lighten it, then fold in the remaining whipped cream until smooth.
6. Assemble the Pies: Spoon the banana cream filling into the cooled mini crusts until filled to the top.
7. Chill: Refrigerate the mini pies for at least 2 hours to set.
8. Garnish: Before serving, top each mini pie with a dollop of whipped cream and a few banana slices.