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 -
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar. Mix until well combined.
02 -
Press the graham cracker mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
03 -
In a large bowl, whisk together 1 package (3.4 oz) instant banana cream pudding mix and 2 cups cold milk until thickened. Refrigerate for 5 minutes.
04 -
In another bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
05 -
Fold half of the whipped cream into the banana pudding mixture.
06 -
Spoon the banana pudding mixture into the chilled pie crusts.
07 -
Top each mini pie with a dollop of the remaining whipped cream.
08 -
Garnish with banana slices and a drizzle of honey before serving.