Start by making the crusts. In a food processor put cookies and butter, pulsate until a thick crumbly consistency. If it's not coming together enough, feel free to add 1 teaspoon of water and pulsate to help combine.

Grease a mini muffin pan liberally. Press crumb mixture into muffin pan and form with fingers into the little pie crusts. Once 12 mini pie crusts are formed, put pan in the refrigerator to set for 15 min.

Preheat oven to 350. Remove from fridge and bake for 10 minutes. When you remove the pie crusts from the oven, you'll have to press the edges down with the back of a spoon. To avoid this step you could use mini pie weights (I just didn't happen to have any and don't mind pressing the pie into shapes, you can also leave as is for a puffier crust.)

Allow for crusts to completely cool, as soon as they're done cooling remove (carefully!) from pan.

While cooling, make the filling. In a bowl with either a hand mixer or stand mixer start by beating the banana until it becomes paste like. Then add the heavy cream and sugar and whip until soft peaks form (5 minutes).

Fill pie crusts with a heaping tablespoon of filling, garnish with a little piece of cookie and enjoy!