Directions:
Make the Crust:
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

Form the Crust:
Line a mini muffin pan with cupcake liners or grease the cups lightly. Spoon 1-2 tablespoons of the crumb mixture into each cup and press down firmly with the back of a spoon to create a base. Chill in the refrigerator for 10-15 minutes.

Prepare the Filling:
In a medium bowl, whisk the instant banana cream pudding mix with cold milk for about 2 minutes until thickened. For an extra creamy texture, fold in whipped cream if desired.

Assemble the Mini Pies:
Spoon or pipe the banana cream filling into the chilled graham cracker crusts. Smooth the tops with a spatula if needed.