Creating these mini pies is akin to painting a canvas, each layer adding depth and flavor, much like the vibrant stories shared at my family table.

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated, resembling wet sand.
2. Press the crumb mixture firmly into the bottoms and up the sides of a muffin tin to form individual crusts. Refrigerate for at least 20 minutes to set.
3. Meanwhile, in another bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes. Stir in the vanilla extract.
4. Gently fold in the banana slices into the pudding mixture. Spoon the banana cream filling into the chilled crusts, filling each to the brim.
5. In a separate bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks develop.
6. Top each mini pie with a generous dollop of whipped cream, then garnish with a fresh mint leaf if desired.
7. Refrigerate the pies for at least 1 hour before serving, allowing the flavors to meld beautifully.