l Mini Banana Cream Pies with Salted Caramel Sauce

Whipped cream

Banana slices

Directions:

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Divide the mixture evenly among the muffin cups and press firmly to form a crust. Bake for 5-7 minutes, or until golden brown. Remove from oven and let cool completely.

Prepare the filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until the mixture begins to thicken and boil. Boil for 1 minute, then remove from heat.

Temper the eggs: In a small bowl, whisk the egg yolks. Slowly whisk in about 1/2 cup of the hot milk mixture to temper the eggs. Pour the egg mixture back into the saucepan, whisking constantly. Return to heat and cook for an additional 2 minutes, or until thickened. Remove from heat and stir in the butter and vanilla extract.

Serve: Top each mini pie with a dollop of whipped cream, additional banana slices, and a drizzle of salted caramel sauce. Enjoy!

Prep Time: 30 minutes | Cook Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 50 minutes

Calories: Approximately 300 kcal per mini pie | Servings: 12 mini pies