Step 1: Make the Crust

1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Stir until the mixture resembles wet sand.
3. Press the mixture evenly into the bottoms of 8-10 muffin tins or mini tart pans.
4. Chill in the refrigerator for 15-20 minutes to set.

Step 2: Prepare the Pudding

1. In a large bowl, whisk the instant banana pudding mix with cold milk.
2. Whisk for about 2 minutes until it begins to thicken.
3. Let it sit for 5 minutes to fully set.

Step 3: Make the Whipped Cream

1. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Reserve half for topping and fold the other half into the banana pudding to create a light, mousse-like texture.

Step 4: Assemble the Pies

1. Spoon a layer of banana pudding into each graham cracker crust.
2. Top with a few fresh banana slices.
3. Add a dollop of reserved whipped cream on top.
4. Drizzle with honey just before serving, if desired.

Step 5: Chill and Serve

1. Refrigerate the assembled pies for at least 1 hour before serving.
2. Garnish with additional banana slices or graham crumbs for extra flair.