1. Prepare the Crust
Preheat your oven to 350°F (175°C). Spray a mini muffin tin or small tart pans lightly with nonstick cooking spray.

In a medium bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.

Press about 1 to 1.5 tablespoons of the crust mixture firmly into the bottom and slightly up the sides of each mini tart mold or muffin cup.

Bake the crusts for 8-10 minutes until golden and set. Remove from oven and let cool completely before filling.

2. Make the Custard
In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Slowly whisk in the milk until smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.

In a separate bowl, whisk the egg yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot milk mixture, then slowly add the tempered yolks back into the saucepan.

Continue to cook for 2 more minutes, stirring constantly, until the custard is thick and smooth.

Remove from heat and stir in the vanilla extract.

Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until chilled, about 2 hours.

3. Prepare the Topping
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

4. Assemble the Mini Pies
Once the crusts and custard are fully chilled, spoon the custard evenly into each crust.

Top each pie with a few banana slices.

Finish with a generous dollop of whipped cream on top.

Serve immediately or refrigerate until ready to enjoy.