Mini Pudding Pies with Graham Crust

I love a graham cracker crust, but I never want to commit to making a whole pie when there are just three of us. That's how these pies happened! I created the crust and pressed it into my round biscuit cutter. The result is awesome! Individual pies with just the right amount of crust! I topped my crust with chocolate and lemon pudding (and then whipped cream), but think about the possibilities: you could top the individual crusts with ice cream, frozen yogurt, fresh fruit, and more. Each person could have something different. 

Mini Pudding Pies with Graham Crust

2/3 cup graham cracker crumbs
4 tablespoons melted butter
2 tablespoons granulated sugar
1 snack-size container chocolate pudding (or any flavor you want)
1 snack-size container lemon pudding (or any flavor you want)
Whipped cream (I used Redi Whip)

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 
In a bowl, combine the graham cracker crumbs, butter and sugar. Mix with a fork to combine. 
Use a 3-inch round cookie or biscuit cutter: Place the cutter on the baking sheet. Spoon 2 tablespoons of the graham mixture into the cutter. Press down with your fingers until the crust is firmly packed. Gently remove the cutter (you can keep pressing down around the edges with your fingers to make sure you get a clean release). Continue with the rest of the graham mixture, making 8 circles. 
Bake for 5 to 7 minutes, until golden brown. Cool completely (they will crisp up as they cool). 
Top the graham crusts with the puddings and whipped cream. 

Serves 4-8 (depends if you have 2 pies or 1!)