Mini Banana Cream Pies
These mini banana cream pies are made with a delicious banana cream and homemade whipped cream topping that is light and fluffy. A delicious budget-friendly dessert that the whole family will enjoy.
Servings: 12 Mini 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 ½ 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.
Notes
Banana Cream filling inspired from Cook's Country