Mini Banana Cream Pies
Mini banana cream pies, complete with a flaky crust and creamy vanilla filling, and of course bananas. Follow our step-by-step recipe tutorial to create these crowd-pleasing desserts at home.
Equipment
- saucepan
- muffin tin
Ingredients
- 1 box Pillsbury Mini Pie Crusts You could use graham cracker or vanilla wafer mini pie crusts if you prefer, they won't need baking
Vanilla Pudding
- ½ cup granulated white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups milk I used whole milk, but 2% will work
- 2 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla bean paste or vanilla extract
Banana
- 2 bananas sliced ¼ inch thick
Instructions
Pie Crust
- If you use the Pillsbury Mini Pie Crusts, bake as directed on packaging. You'll want to prick the base of the dough since you'll be baking without a filling. If using mini graham cracker pie crusts or vanilla wafer crusts you won't need to do anything, since they don't need baking.
Vanilla Pudding
- In a saucepan, add the sugar, cornstarch, salt, milk, and egg yolks. Turn heat to medium low. Whisk every minute or 2 until it starts to bubbling consistently.
- Cook 1 or 2 additional minutes, stirring gently during this time.
- Then remove from heat and add butter and vanilla. Whisk to combine and then let it sit off heat and cool to room temperature.
Mini Banana Cream Pie Asssembly
- Once the pie crust and pudding have cooled to room temperature, place a slice of banana at the bottom of each pie crust.
- Scoop about 2 tablespoons of vanilla pudding on top of the banana. Fill to the top of the pie crust.
- Then place your mini pies in the refrigerator to chill for at least 1 hour.
- When ready to serve, top with whipped cream or whipped topping and half a slice of banana if you want.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you place a slice banana on top they will brown as they sit. I'd recommend not adding until right before eating.