Delight in the charming elegance of these Mini Banana Cream Pies, each a perfect harmony of crunchy graham crust, smooth banana custard, and fluffy whipped cream. Topped with fresh banana slices and an optional caramel drizzle, these pies are as visually appealing as they are delicious. Ideal for gatherings or as a personal treat, they’re sure to bring smiles all around.
INGREDIENTS
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Filling:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon salt
- 3 cups (720ml) whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2-3 ripe bananas, sliced
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional banana slices for garnish
- Optional: Drizzle of caramel sauce
INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs and granulated sugar in a medium bowl. Combine with melted butter until the crumbs are evenly coated. Firmly press the mixture into the bottoms and up the sides of a muffin tin to form the mini pie crusts. Bake for 5-7 minutes until lightly golden, then let cool completely.
- For the custard filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, ensuring a smooth consistency. Cook over medium heat, stirring constantly, until it thickens and reaches a boil. Maintain the boil for 1 minute, then remove from heat. To temper the eggs, slowly whisk about 1/2 cup of the hot mixture into the beaten yolks. Gradually return the tempered yolks to the saucepan, whisking continuously. Bring it back to a boil for another minute. Remove from heat, mix in butter and vanilla, and set aside with plastic wrap covering the surface to cool to room temperature.
- Spoon a layer of custard into each crust, add a few banana slices, and top with more custard. Refrigerate the pies for at least 2 hours to set.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Top each mini pie with a generous dollop of whipped cream and garnish with banana slices. If desired, finish with a drizzle of caramel sauce.
Serve these enticing mini banana cream pies as a luxurious treat that combines simple ingredients into an extraordinary dessert. Perfect for any occasion, they’re designed to impress and satisfy.