Start by crushing about 12 graham crackers into fine crumbs using a food processor or a rolling pin.

In a mixing bowl, combine the crumbs with 5 tablespoons of melted butter until the mixture resembles wet sand. Firmly press this blend into the bottoms of mini muffin tins, creating a compact base.

Refrigerate the tin for at least 30 minutes to allow the crusts to set.

In a separate bowl, whisk together 1 package of banana pudding mix and 2 cups of milk.

Continue whisking for about 2-3 minutes until the mixture thickens and is smooth. Once ready, layer the filling into the chilled crusts.

Remove the crusts from the fridge and spoon the banana pudding mixture into each crust, smoothing the tops.

Slice fresh bananas and layer them on top of the pudding.

Generously dollop whipped cream over the bananas on each mini pie.

Consider garnishing with chocolate shavings or a light drizzle of caramel sauce to enhance the presentation and taste.

Place the assembled pies back in the refrigerator for at least 2 hours to allow the flavors to meld.