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To make a mini banana cream pie, you need a few key ingredients. Each part of the pie adds flavor and texture.

Mini Banana Cream Pie

Indulge in a delightful treat with this irresistible Mini Banana Cream Pie recipe! Perfect for any occasion, these no-bake pies feature a creamy filling and crunchy graham cracker crust that burst with flavor in every bite. Explore fun variations, easy steps, and essential tips to create your own mini masterpieces. Don’t wait! Click through to discover how to make this tasty dessert that everyone will love. Your sweet adventure starts here!
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Ingredients
  

1 ½ cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar

2 ripe bananas, sliced

2 cups milk

1/2 cup granulated sugar (for filling)

1/3 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

2 tablespoons unsalted butter (for filling)

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh banana slices and mint leaves for garnish

Instructions
 

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

    Make the Crust: 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.

      Prepare the Filling: 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).

        Tempering the Egg Yolks: 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.

          Finish the Filling: 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.

            Assemble the Pies: 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.

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

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

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

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

                      Prep Time: 30 min | Total Time: 3 hrs | Servings: 12 mini pies

                        - Presentation Tips: Serve the mini pies on a decorative platter, adding a sprig of mint on top of each pie for an extra touch of elegance.