Mini Banana Cream Pies (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted

→ Filling

03 - 1 package (3.4 oz) instant vanilla pudding mix
04 - 2 cups cold milk
05 - 2 bananas, sliced

→ Garnish

06 - Whipped cream (optional)

# Instructions:

01 - In a bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened. Set aside.
02 - In another bowl, mix the graham cracker crumbs with the melted butter, stirring until the mixture resembles wet sand.
03 - Press the crumb mixture evenly into mini pie tins or muffin tray compartments, creating firm crust bases.
04 - Spoon a small layer of pudding into each crust, then layer banana slices over the pudding.
05 - Top the banana layer with more pudding, filling each tin and smoothing the top.
06 - Refrigerate pies for at least one hour to set.
07 - Top with whipped cream before serving, if desired.

# Notes:

01 - These mini pies are best consumed within 24 hours as bananas may brown over time.

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