Directions
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Begin by creating the crust. In a mixing bowl, combine 1 1⁄2 cups of graham cracker crumbs, 1⁄2 cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Use a fork to mix until everything is well combined. The mixture should have a sandy texture but hold together when pressed.
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Press this tremendous mixture firmly into the bottom of mini pie tins. You can use your fingers or the bottom of a glass to ensure the crust is compact. Aim for an even layer covering the base of the tins.
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In another bowl, whisk together 2 cups of instant vanilla pudding mix and 3 cups of cold milk. Whisk until the mixture thickens significantly. This should only take a few minutes, and the tremendous aroma of vanilla will fill your kitchen.
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Once thickened, gently fold in 1 cup of whipped cream. This step adds a light and airy texture to your filling. Make sure to fold rather than stir to keep the mixture fluffy.
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Next, layer the sliced banana pieces evenly over the crust. These bananas will give a fresh, sweet contrast to the creamy filling.
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Pour the pudding mixture over the bananas, making sure to cover them completely. This helps to keep the bananas from browning and adds to the overall creamy delight.
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Once assembled, chill the mini pies in the refrigerator for at least 2 hours. This allows them to set properly, enhancing the flavors as they meld together beautifully.
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Before serving, garnish the mini pies with chocolate shavings or crushed nuts to add a delightful crunch. This extra touch not only boosts the presentation but also offers a wonderful sensory contrast with the silky filling.
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