Mini Banana Cream Pies

Introduction

These Mini Banana Cream Pies are the perfect bite-sized treat, combining a rich, homemade banana custard with fresh banana slices and whipped cream in a crisp shortbread shell. They’re impressive enough for a party but surprisingly simple to make. You’ll love how the creamy filling contrasts with the buttery, crunchy tart shell.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Servings: 44 mini pies

Ingredients

• 1/2 cup + 2 T. granulated sugar
• 1 1/2 T. cornstarch
• dash of salt
• 2 large egg yolks
• 1 cup whole milk (divided)
• 1/2 cup heavy cream
• 1/4 tsp. banana extract
• 1 T. butter (cold)
• 3/4 cup heavy cream
• 1 1/2 T. powdered sugar
• 2 bananas (sliced)
• 44 shortbread tart shells

Instructions

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. In a separate bowl, whisk the egg yolks with 1/4 cup of the whole milk until smooth. Whisk this mixture into the dry ingredients in the saucepan until a thick paste forms.
3. Gradually whisk in the remaining 3/4 cup of whole milk and the 1/2 cup of heavy cream until smooth.
4. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Let it bubble gently for 1 full minute while continuing to whisk.
5. Remove the pan from the heat. Immediately whisk in the banana extract and the cold butter until fully incorporated and smooth.
6. Pour the hot custard into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cool, about 1-2 hours.
7. When ready to assemble, make the whipped cream: In a chilled bowl, whip the 3/4 cup heavy cream and powdered sugar until stiff peaks form.
8. Fold about half of the whipped cream into the cooled custard until well combined. Reserve the remaining whipped cream for topping.
9. To assemble, place a few slices of banana into the bottom of each shortbread tart shell. Spoon or pipe the banana cream filling over the bananas. Top each mini pie with a small dollop of the reserved whipped cream. Serve immediately.

Variations

• Chocolate Drizzle: Drizzle the assembled pies with melted chocolate for a decadent touch.
• Nutty Crunch: Add a sprinkle of finely chopped toasted pecans or walnuts on top of the whipped cream.
• Graham Cracker Base: Use pre-baked mini graham cracker crusts instead of shortbread shells for a different flavor profile.
• Family-Style Pie: Skip the mini shells and layer the custard, bananas, and whipped cream in a single pre-baked 9-inch pie crust.

Tips for Success

• Ensure your custard thickens fully by letting it bubble for the full minute; this deactivates the cornstarch and prevents a starchy taste.
• Chill your bowl and beaters before whipping the cream to help it whip up faster and hold its shape better.
• Slice the bananas just before assembling to prevent them from browning.
• For neat assembly, use a piping bag with a star tip to add the filling and final whipped cream topping.

Storage & Reheating

These pies are best assembled and eaten immediately. You can store the components separately: keep the cooled custard and whipped cream covered in the fridge for up to 2 days, and store the tart shells at room temperature. Assemble just before serving, as the shells will soften over time.

FAQ

Can I make the custard ahead of time?

Yes, the custard can be made up to 2 days in advance. Keep it covered with plastic wrap pressed directly on the surface in the refrigerator.

What can I use instead of banana extract?

You can omit it, but the flavor will be less pronounced. Using a very ripe, spotty banana in the custard while cooking can help boost the banana flavor, but you must strain it out afterward.

My custard is lumpy. What should I do?

If you get small lumps, immediately strain the hot custard through a fine-mesh sieve into a bowl before adding the butter and extract.

Can I use a different type of milk?

For the richest flavor and texture, whole milk is recommended. Using lower-fat milk will result in a thinner, less creamy custard.

How do I prevent the tart shells from getting soggy?

Assemble the pies as close to serving time as possible. You can also give the inside of the shells a very light brush with melted chocolate to create a moisture barrier.

Can I freeze these mini pies?