For all banana appeal lovers, these Mini Banana Cream Pies are the way to go. They are delicately assembled to ensure that each bite bursts with creamy, smooth, and fresh flavors. Complete with a buttery crust that interrupts the delicious custard pie filling, these pies sure know how to please. Starting with the texture, these pies simply do not disappoint which by itself, is enough motivation to finish off the pie in its entirety.

 

What truly sets these pies apart though, is the custard pudding stuffing. When combined with ripe bananas and whipped cream, the effect is simply indescribable. These pies make the perfect snack whether you are hosting a family gathering or you’ve made them as a special treat for a function. Their nicely decorated design and the fact that the size is mini, compliments their taste and ensures they are the perfect treat!

Whenever something seems delicious the price for them tends to be high as well, the good news with these pies is that they are quite easy to assemble. There are a couple of ingredients along with a series of steps to follow which ensure crafting a batch will not take long. If you have a sweet tooth, these pies make for an amazing late night snack along with being a great treat to serve casual gatherings or parties. With so much to offer, the pies are a little slice of paradise in their own right!

 

 

Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

2 ripe bananas (mashed)
1/4 cup granulated sugar
3 tablespoons cornstarch
2 cups whole milk
2 egg yolks
1 teaspoon vanilla extract

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 banana (sliced) for garnish
Honey or caramel drizzle (optional)

 

Instructions:
1. Prepare the Crust:

Preheat the oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom and sides of a cupcake pan lined with paper liners.
Bake for 8–10 minutes or until lightly golden. Let cool completely.

2. Make the Filling:

In a medium saucepan, whisk together mashed bananas, sugar, and cornstarch.
Gradually add milk and mix until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
In a separate bowl, whisk egg yolks. Slowly add a few tablespoons of the hot banana mixture to temper the eggs, then combine the egg mixture back into the saucepan.
Cook for another 2 minutes, remove from heat, and stir in vanilla extract.
Let the filling cool slightly before spooning it into the prepared crusts.

3. Whip the Cream:

In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.

4. Assemble the Mini Pies:

Pipe or spoon the whipped cream onto the cooled banana filling.
Top with banana slices and drizzle with honey or caramel for extra sweetness.

5. Chill and Serve:

Refrigerate for at least 1 hour to set.
Serve chilled and enjoy!