These delicious mini banana cream pies feature a pre-made graham crust filled with a creamy banana filling and topped with homemade whipped cream and banana slices for the perfect single-serve treat with all the classic flavors of banana cream pie. An easy and delicious hand-held treat the whole family will love.
Decadent desserts always make a meal or gathering better, and when you make them in mini form, they’re even more festive. I love making all kinds of miniature desserts, but one of my favorites are these mini banana cream pies. They’re just as decadent and delicious as their full-sized counterparts, but they’re in a fun, festive little package that always brings a smile to everyone’s face. It also brings them back to the table again and again.
Mini Banana Cream Pies
These delicious mini pies start with mini graham pie crusts. I fill them with homemade banana custard and chill them for a few hours to set. Finally, I top them with homemade whipped cream and a banana slice and serve. That’s all there is to it! These banana cream pies look extra fancy, but they’re ridiculously easy. You can’t beat that combination!
Why You’ll Love This Mini Banana Cream Pie Recipe
- They are super easy to make and absolutely delicious with a homemade, creamy banana filling and whipped cream topping.
- The mini pies are the perfect size to enjoy and are ideal for portion control while indulging without going overboard.
- They are great for potlucks, parties, and family gatherings and ideal for grabbing a sweet treat without any mess.
- The flavor combination of banana filling, whipped cream, graham pie crusts, and sliced bananas is simply irresistible.
Mini Banana Cream Pie Ingredients
This recipe only uses a few simple baking ingredients that you can find in your kitchen or in one quick trip to the grocery store. There’s nothing fancy about these fancy-looking pies!
For the Pies
- Mini pie crusts (12 total)
- Whole milk
- Egg yolks
- Cornstarch
- Salt
- Granulated sugar
- Banana extract
For the Whipped Cream
- Heavy whipping cream
- Granulated sugar
- Vanilla extract
- Banana slices
How to Make Mini Banana Cream Pies
Making these rich little pies is a very simple matter. It only takes a few minutes and a few simple steps. Even beginners can make these decadent pies with very little trouble. Just follow the directions, and you’ll have no problems.
Step 1: Prep
In a mixing bowl, whisk together egg yolks, cornstarch, salt, and ¼ cup of milk. Set aside.
Step 2: Make the Banana Custard
Mix the sugar and remaining 2 ¾ cups of milk in a large pot and bring it to a simmer over medium heat. Then, turn off the heat, pour half the heated milk into the egg yolk mixture, and whisk to combine. Then, pour it into the pot, along with the milk and cornstarch mixture. STir in the banana extract and continue stirring until thickened.
Step 3: Make the Pies
Spoon the custard into the mini pie crusts, filling them about ⅔ full and spreading the mixture evenly in each pie crust.
Step 4: Chill
Place a piece of plastic wrap or parchment paper on top of the pies, pressing down slightly to cover the entire pie filling, and chill for 2 to 3 hours.
Step 5: Make the Whipped Cream
Beat the heavy whipping cream, sugar, and vanilla in a large bowl with an electric mixer until stiff peaks form.
Step 6: Decorate
Using a piping bag or gallon-sized Ziploc baggie with the corner snipped off, pip the whipped cream on top of each mini pie and place a banana slice in the center of the whipped cream. Enjoy!
Recipe Tips
- Remove the milk mixture from the heat as soon as it begins to simmer to avoid scrambling the whisked eggs.
- Stir the custard constantly until it thickens. Don’t stop stirring!
- Be sure you completely cover the surface of the custard to keep a skin from forming on the top of the pie.
- Stop whipping the cream as soon as stiff peaks form. Overwhipping can actually collapse the whipped cream.
Variations
- Use different extracts to create different pie flavors.
- You can use whipped topping for the pies if you prefer.
- Use instant banana pudding to make a super fast version of this recipe.
What to Serve with Mini Banana Cream Pies
Serve these pies with fresh fruit or as part of a larger dessert spread with your favorite sweet treats.
Recipe FAQ
To keep your banana slices from browning, coat them in a little lemon juice. That acid from the lemon juice prevents the oxidation that causes the bananas to brown.
The best way to thicken pie filling is with a cornstarch slurry. It has no flavor, so it won’t affect the final outcome of the pie.
Cornstarch is the most common – and effective – method of thinking cream pie filling.
While either cornstarch or flour can be used to thicken pie filling, cornstarch is generally the better option. Cornstarch thickens faster and is flavorless, so there’s no worry of altering the flavor of the filling.
Mini banana cream pies will last for up to 4 days in the refrigerator.
No. Custard pie filling doesn’t freeze well and will separate into a watery mess after thawing.
How to Store Leftover Mini Banana Cream Pies
Refrigerate these pies covered for up to 4 days.
Try This Delicious Banana Cream Pie Recipe Today
These decadent mini banana cream pies are as easy to make as they are delicious, making them the perfect weeknight dessert or addition to any party, potluck, or holiday gathering. Give these a try, and after wowing the crowd and getting in and out of the kitchen faster than you thought, I know you’ll make these one of your go-to desserts!
More Delicious Banana Recipes You’ll Enjoy
These Mini Banana Nut Muffins are little bites of banana bread studded with crunchy nuts, and topped with a light and fluffy cream cheese frosting. The perfect bite-size treat the whole family will enjoy.
Mini Banana Cream Pies
Ingredients
- 2 packages mini cracker pie crusts, 12 total
Banana Cream Mixture
- 3 cups whole milk, divided
- 5 egg yolks
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup sugar
- 1 ½ teaspoon banana extract
Homemade Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 banana cut into 12 slices
Instructions
Banana Cream Mixture
- In a mixing bowl, whisk together egg yolks, cornstarch, salt and ¼ cup of milk. Set aside.
- In a large pot, mix together sugar and remaining 2 ¾ cups of milk. Bring to a simmer over medium heat.
- Once mixture comes to a simmer, turn off heat and pour half into the egg yolk mixture and whisk to combine well and then pour into the pot with remaining milk and sugar mixture. Stir in banana extract until well combined.
- Stir well until custard thickens.
- Spoon custard into mini pie crusts, filling about ⅔ full, and spread evenly.
- Place a piece of plastic wrap or parchment paper on top of custard, pressing down lightly to cover the entire pie filling of each mini pie.
- Place in the fridge to cool and set up for 2-3 hours.
Homemade Whipped Cream
- In a large bowl, using an electric hand mixer, beat heavy whipping cream, sugar, and vanilla until stiff peaks form.
- Using a piping bag or gallon size ziplock baggie, pipe whipped cream on top of each mini pie and then place a banana slice on top of each.
Video
Notes
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