Directions:
1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
2. Divide the mixture evenly among a muffin tin, pressing it firmly into the bottoms and sides to form mini pie crusts. Refrigerate for at least 1 hour or until the crust is firm and set.
3. In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
4. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Gently fold half of the whipped cream into the banana pudding mixture until well incorporated.
6. Spoon the banana pudding into the chilled pie crusts, smoothing the tops.
7. Top each mini pie with a dollop of the remaining whipped cream.
8. Garnish with banana slices and drizzle with honey.
Prep Time: 20 minutes | Total Time: 20 minutes (plus chilling time)
Calories: 290 kcal | Servings: 12 mini pies
