Mini Banana Cream Pie Delightful Easy Dessert Recipe

Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until well combined. Press the mixture evenly into the bottoms and up the sides of a 12-cup muffin pan to form mini pie crusts. Bake for 8-10 minutes until golden brown. Let them cool.

3. 3

   In a medium saucepan, whisk together the milk, 1/2 cup of sugar, cornstarch, and salt over medium heat. Cook, stirring constantly, until the mixture starts to thicken and bubbles gently (about 5-7 minutes).

4. 4

   In a separate bowl, lightly beat the egg yolks. Once the milk mixture is thickened, slowly pour some of it into the egg yolks while whisking constantly to temper them. Then return the egg yolk mixture back into the saucepan with the remaining milk mixture.

5. 5

   Continue to cook for an additional 2 minutes, stirring until the filling is thick and smooth. Remove from heat and stir in the butter and vanilla extract. Allow the filling to cool slightly.

6. 6

   Once the pie crusts are cool, place a layer of sliced bananas in the bottom of each crust. Spoon the cooled filling over the bananas, filling each pie to the top.

7. 7

   In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form.

8. 8

   Generously dollop or pipe the whipped cream onto each mini pie.

9. 9

   Place the assembled mini banana cream pies in the refrigerator for at least 2 hours to set.

10. 10

    Before serving, garnish with additional banana slices and mint leaves if desired.