Description
Delicious mini banana cream pies featuring a graham cracker crust, creamy banana filling, and whipped cream topping. Perfect for a sweet treat!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 3 cups whole milk
- ¾ cup granulated sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 ripe bananas, sliced
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Banana slices
- Chocolate shavings
- Chopped nuts (walnuts, pecans, or almonds)
Instructions
- In a medium bowl, whisk together graham cracker crumbs, granulated sugar, and salt.
- Add melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
- Press 1 ½ to 2 teaspoons of the mixture into each cup of a mini muffin tin (24-cup tin recommended), pressing firmly to create an even layer.
- Bake in a preheated oven at 350°F (175°C) for 6-8 minutes, or until lightly golden brown.
- Cool completely in the tin.
- Carefully remove the crusts from the muffin tin.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
- Gradually whisk in milk until smooth, then whisk in egg yolks until fully incorporated.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens significantly (5-7 minutes).
- Temper the egg yolks by slowly drizzling about ½ cup of the hot mixture into the egg yolk mixture while whisking constantly.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture. Continue to cook over medium heat, stirring constantly, for another 1-2 minutes, or until the filling is very thick and smooth.
- Remove from heat and stir in butter and vanilla extract until the butter is completely melted and the vanilla is evenly distributed.
- Let the filling cool slightly for about 5-10 minutes before adding the bananas.
- Gently fold in the sliced bananas into the warm filling.
- Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the filling for at least 2 hours, or preferably overnight, to allow it to cool completely and thicken further.
- Chill the mixing bowl and whisk (or the bowl and whisk attachment of your stand mixer) for about 15-20 minutes before you start.
- In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Whip the cream on medium speed until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter.
- Keep the whipped cream refrigerated until ready to use.
- Spoon or pipe the chilled banana cream filling into the cooled graham cracker crusts, filling them to the top.
- Dollop or pipe the whipped cream on top of the banana cream filling.
- Garnish with additional banana slices, chocolate shavings, or chopped nuts, if desired.
- Refrigerate the assembled mini pies for at least 30 minutes before serving to allow the flavors to meld together and the whipped cream to set.
- Serve chilled and enjoy!
Notes
- Make sure to press the graham cracker crust firmly into the muffin tins for a sturdy base.
- Stir the banana cream filling constantly while cooking to prevent sticking and burning.
- Chilling the bowl and whisk for the whipped cream helps it whip up faster and hold its shape better.
- The mini pies are best enjoyed within a day or two, as the crusts can become soggy over time.
- Prep Time: 30 minutes
- Cook Time: 20 minutes