Mini Banana Cream Pies

 

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:

Make the Crust:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.

Form the Crust:

Press the mixture evenly into the bottoms and up the sides of a muffin tin to form mini pie crusts. You can use the bottom of a small glass to press the crumbs firmly.

Bake:

Bake the crusts for about 5-7 minutes, or until they are lightly golden. Remove from the oven and let them cool completely.

Make the Filling:

Combine Dry Ingredients:

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Add Milk:

Gradually whisk in the milk until the mixture is smooth.

Cook the Filling:

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

Temper the Eggs:

Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg yolks, whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan, whisking constantly.

Cook Again:

Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil again. Boil for 1 minute, then remove from heat and stir in the butter and vanilla extract.

Cool the Filling:

Transfer the filling to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Assemble the Mini Pies:

Fill the Crusts:

Once the crusts and filling are cooled, spoon a small amount of filling into each crust. Place a few banana slices on top of the filling, then cover with more filling, smoothing the tops.

Chill:

Refrigerate the mini pies for at least 2 hours, or until set.

Make the Whipped Cream:

Beat the Cream:

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Decorate and Serve:

Top with Whipped Cream:

Just before serving, top each mini pie with a dollop of whipped cream.

Garnish:

Garnish with additional banana slices and a drizzle of caramel sauce, if desired.

Enjoy these delightful mini banana cream pies!