Classic Mini Banana Cream Pies
Experience old-school comfort with these mini banana cream pies. Featuring a silky custard filling and cloud-like whipped cream, these perfectly portioned treats are the ultimate party dessert.
Equipment
- Microwave-safe Bowl
- Medium bowl
- Large Pot
- Whisk
- Chilled mixing bowl
- Piping bag with star tip
Ingredients
- 2 packages mini cracker pie crusts, 12 total
Banana Cream Mixture:
- 3 cups whole milk, divided
- 5 egg yolks
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 1/2 teaspoon banana extract
Homemade Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 banana cut into 12 slices
Instructions
Prep the crusts and start the custard base
- In a small microwave-safe bowl, melt milk chocolate chips until smooth, then stir in malt powder. Brush a thin layer inside each mini crust and chill in the refrigerator for 5 minutes to create a crisp moisture barrier.
- In a medium bowl, whisk the egg yolks, cornstarch, salt, and 1/4 cup of the milk until the mixture is pale and completely smooth with no lumps.
- In a large pot, combine the sugar with the remaining 2 3/4 cups milk. Warm over medium heat until it reaches a gentle simmer, approximately 180 to 190°F, indicated by steam and tiny bubbles at the edges.
Temper and thicken the filling
- Remove the pot from the heat. Slowly stream about half of the hot milk into the egg mixture while whisking constantly to temper the yolks without scrambling them.
- Pour the warmed egg mixture back into the pot with the remaining milk and stir in the banana extract. Return to medium heat, stirring steadily until the custard bubbles and thickens into a glossy, heavy pudding consistency.
Fill and chill
- Spoon the warm custard into the chilled crusts, filling each about 2/3 full. Smooth the tops so they set evenly.
- Press a piece of plastic wrap or parchment directly onto the surface of the custard to prevent a skin from forming. Refrigerate for 2 to 3 hours until fully set.
Whip, pipe, and finish
- In a chilled bowl, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form and the cream holds its shape cleanly.
- Pipe or spoon a generous swirl of whipped cream onto each chilled pie. Top each with a fresh banana slice just before serving for a professional look.
Notes
Browning Prevention: Toss fresh banana slices in pineapple juice to stop oxidation and keep them looking fresh without the sharp tartness of lemon juice.
Flavor Variation: For a deeper fruit profile, mash half a ripe banana and fold it into the thickened custard after it has cooled slightly.
Make-Ahead Strategy: The custard filling can be prepared 24 hours in advance. For the best texture, assemble the pies and add the whipped cream as close to serving as possible.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.