1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the mixture into the bottoms and up the sides of a muffin tin, creating a compact crust for each pie. Place the tin in the refrigerator to chill while you prepare the filling.
3. In a separate bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes. Set aside.
4. In another bowl, fold the whipped cream into the pudding mixture along with vanilla extract and a pinch of salt. This will form a smooth and creamy filling.
5. Remove the muffin tin from the refrigerator and place a few slices of banana into each crust. Top with the banana cream filling, smoothing the tops with a spatula.
6. Chill the pies in the refrigerator for at least 2 hours or until set. This step is crucial for the flavors to meld and the filling to firm up properly.
7. Before serving, garnish each pie with additional banana slices and a sprinkle of powdered sugar for an extra touch of sweetness.

These steps should guide you through the process with ease, making the experience as joyful as the result. Remember, the key is to take it slow and savor the process, just like grandma taught me.