Ingredients:
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Filling:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon salt
- 3 cups (720ml) whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2-3 ripe bananas, sliced
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional banana slices for garnish
- Optional: Drizzle of caramel sauce
Instructions:
Make the Crust:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
- Form the Crust:
- Press the mixture evenly into the bottoms and up the sides of a muffin tin to form mini pie crusts. You can use the bottom of a small glass to press the crumbs firmly.
- Bake:
- Bake the crusts for about 5-7 minutes, or until they are lightly golden. Remove from the oven and let them cool completely.
Make the Filling:
- Combine Dry Ingredients:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add Milk:
- Gradually whisk in the milk until the mixture is smooth.
- Cook the Filling:
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Temper the Eggs:
- Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg yolks, whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan, whisking constantly.
- Cook Again:
- Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil again. Boil for 1 minute, then remove from heat and stir in the butter and vanilla extract.
- Cool the Filling:
- Transfer the filling to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
Assemble the Mini Pies:
- Fill the Crusts:
- Once the crusts and filling are cooled, spoon a small amount of filling into each crust. Place a few banana slices on top of the filling, then cover with more filling, smoothing the tops.
- Chill:
- Refrigerate the mini pies for at least 2 hours, or until set.
Make the Whipped Cream:
- Beat the Cream:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Decorate and Serve:
- Top with Whipped Cream:
- Just before serving, top each mini pie with a dollop of whipped cream.
- Garnish:
- Garnish with additional banana slices and a drizzle of caramel sauce, if desired.
Enjoy these delightful mini banana cream pies!