Mini Banana Cream Pies

Introduction: Mini Banana Cream Pies offer the perfect balance of rich, creamy filling and fresh banana flavor, all tucked into a buttery, flaky crust. These bite-sized treats are ideal for parties, gatherings, or simply as a sweet personal indulgence. With a combination of smooth vanilla pudding, ripe bananas, and a crunchy pie crust, this recipe gives the traditional banana cream pie a fun, portable update. Whether you’re a seasoned baker or a novice in the kitchen, these mini pies are easy to make and absolutely irresistible.

Ingredients:

• 1 package of mini graham cracker crusts (about 6-8 crusts)
• 2 large ripe bananas
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 1/2 cup whipped cream (for topping)
• Fresh banana slices (for garnish)

Directions:

1. Prepare the Pudding Filling: In a medium saucepan, combine the milk, heavy cream, sugar, egg yolks, cornstarch, and salt. Whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and stir in the vanilla extract and butter. Let the pudding cool slightly.
2. Assemble the Mini Pies: Slice the ripe bananas into thin rounds. Layer the bottom of each mini graham cracker crust with banana slices. Then, spoon the cooled pudding mixture over the bananas, filling the crusts nearly to the top. Smooth out the filling with a spoon or spatula.
3. Chill the Pies: Place the mini pies in the refrigerator for at least 2 hours, allowing the pudding to set and the flavors to meld together.
4. Top and Serve: Before serving, top each mini pie with a dollop of whipped cream and garnish with additional banana slices. Serve chilled and enjoy!

Serving and Storage Tips:

• These mini pies are best served chilled to enhance their creamy texture.
• If you’re preparing ahead of time, they can be stored in an airtight container in the refrigerator for up to 2 days.
• For extra crunch, serve the pies with a sprinkle of graham cracker crumbs or a drizzle of chocolate syrup.

Variations:

• Chocolate Banana Cream Pies: Add a layer of melted chocolate to the crust before filling with the pudding for a decadent chocolate twist.
• Nutty Banana Cream Pies: Sprinkle chopped toasted pecans or walnuts on top of the pudding filling for added texture and flavor.
• Vegan Option: Use dairy-free milk, coconut cream, and a plant-based whipped topping for a vegan-friendly version of these pies.

FAQ:

1. Can I make these pies in advance? Yes, you can prepare the mini pies a day ahead of time. Simply store them in an airtight container in the refrigerator and add the whipped cream and banana slices right before serving to prevent them from browning.
2. Can I use a different type of crust? Absolutely! While graham cracker crust is traditional, you can use any type of pre-made mini pie crusts, such as Oreo or shortbread, for a fun twist.
3. What can I use if I don’t have heavy cream? You can substitute heavy cream with a mixture of whole milk and butter or use half-and-half as an alternative. However, the texture will be slightly less rich.
4. Can I freeze mini banana cream pies? While the filling can freeze, the bananas may become mushy upon thawing. It’s best to freeze just the pudding-filled crusts and add fresh bananas and whipped cream when serving.