Description
Creamy mini banana cream pies deliver a delightful dessert experience with rich custard and fresh banana slices nestled in buttery graham cracker crusts. Small yet indulgent, these individual treats promise pure pleasure that will satisfy sweet cravings in one perfect bite.
Ingredients
Scale
Main Ingredients:
- 3 cups milk
- 3 egg yolks
- 2 bananas, sliced
Crust Ingredients:
- 12 Graham crackers, crushed
- 6 tablespoons (90 milliliters) unsalted butter, melted
Flavoring and Sweet Ingredients:
- ¾ cup (150 grams) sugar
- ⅓ cup (40 grams) cornstarch
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 pint (480 milliliters) heavy cream
- 2 tablespoons (15 grams) powdered sugar
Instructions
- Pulverize graham crackers into a fine, textured blend using a sealed plastic bag, ensuring a consistent crumb size. Integrate melted butter thoroughly, creating a cohesive mixture.
- Coat a muffin tin with nonstick spray, distributing the cracker mixture equally across 12 compartments. Compress the crumbs firmly to establish a sturdy base, then transfer to the freezer for rapid chilling.
- In a medium saucepan, amalgamate sugar, cornstarch, salt, milk, and egg yolks. Apply medium heat, whisking constantly until the custard transforms into a thick, spoon-coating consistency, approximately 5-7 minutes.
- Remove custard from heat and fold in vanilla extract, creating a smooth, aromatic filling.
- Extract the chilled crust from the freezer and carefully ladle the custard into each graham cracker shell, ensuring even distribution.
- Encase the filled pies with plastic wrap and refrigerate for a minimum of 5 hours to allow complete setting and flavor melding.
- Whip heavy cream using an electric mixer at medium-high speed until it develops substantial volume. Incorporate powdered sugar and vanilla extract, continuing to beat until soft, pillowy peaks emerge.
- Delicately slice bananas into uniform pieces, positioning them artfully atop each custard-filled pie.
- Crown each mini pie with a generous dollop of whipped cream, creating an elegant, airy topping.
- Serve immediately to preserve the fresh, creamy texture and visual appeal.
Notes
- Chilling the crust in the freezer helps set the graham cracker base quickly and prevents it from crumbling when adding the custard.
- Continuous stirring while cooking the custard prevents lumps and ensures a smooth, creamy texture that coats the back of a spoon.
- Refrigerating the pies for at least 5 hours allows the custard to set completely and develop a rich, velvety consistency.
- Whip the cream just until soft peaks form to maintain a light, airy texture that won’t become butter-like or too dense.
- Use ripe bananas for the best natural sweetness and slice them just before serving to prevent browning.
- This mini dessert is perfect for portion control and looks adorable when served individually in a muffin tin.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 482
- Sugar: 30 g
- Sodium: 160 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg