Introduction
These adorable Mini Banana Cream Pies are a perfect bite-sized dessert for parties, potlucks, or a sweet weeknight treat. They feature a rich, homemade banana pastry cream tucked into a crisp shortbread shell, topped with a dollop of fresh whipped cream and a banana slice. You get all the classic flavor of a full-sized pie in a charming, portable package.
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
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined.
- Slowly whisk in 1/4 cup of the whole milk to form a smooth paste. Then, whisk in the remaining 3/4 cup of whole milk and the 1/2 cup of heavy cream until fully incorporated.
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-8 minutes. Continue to cook for 1 full minute while bubbling.
- Remove from heat and immediately stir in the banana extract and cold butter until the butter is melted and smooth.
- Pour the pastry cream into a heat-proof bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, about 1-2 hours, or speed-chill over an ice bath for 20 minutes.
- When ready to assemble, make the whipped cream topping: In a chilled bowl, beat the 3/4 cup heavy cream and powdered sugar with a hand mixer or stand mixer until stiff peaks form.
- Slice the bananas. To assemble, spoon or pipe about 1-2 teaspoons of the chilled banana pastry cream into each shortbread tart shell. Top each with a slice of banana and a small dollop of the whipped cream. Serve immediately.
Variations
- Chocolate Drizzle: Drizzle assembled pies with melted chocolate or caramel sauce just before serving.
- Nutty Crunch: Add a tiny sprinkle of crushed graham crackers, toasted coconut, or chopped toasted nuts on top of the whipped cream.
- Make-Ahead Shells: Pre-bake empty tart shells according to package directions for an extra crisp texture before filling.
- Layered Presentation: For a neater look, pipe the whipped cream first, then place the banana slice on top, securing it with a tiny dab of extra cream.
Tips for Success
- Chill your bowl and beaters for the whipped cream beforehand; it will whip up faster and hold its shape better.
- Don’t skip pressing the plastic wrap directly on the pastry cream—this is the key to preventing a rubbery skin.
- Slice bananas just before assembling to minimize browning. A quick spritz of lemon juice on the slices can help if prepping slightly ahead.
- For a piping bag alternative, spoon the pastry cream into a zip-top bag and snip off a corner for easy, mess-free filling.
Storage & Reheating
These pies are best assembled and eaten immediately. You can store components separately: keep the prepared pastry cream covered in the fridge for up to 2 days, and store unopened tart shells at room temperature. Assemble just before serving to prevent the shells from getting soggy.
FAQ
Can I use store-bought pudding instead?
Yes, you can substitute the homemade pastry cream with about 2 cups of prepared banana pudding for a shortcut. The flavor and texture will be slightly different.
My pastry cream is lumpy. Can I fix it?
Yes! Simply strain the cooked pastry cream through a fine-mesh sieve into your bowl before adding the butter and extract.
How far in advance can I assemble these?
It’s best to assemble no more than 1-2 hours before serving. The tart shells will start to soften from the moisture of the filling and banana.
Can I use a different extract?
Absolutely. Vanilla extract is a great substitute if you don’t have banana extract, though the banana flavor will be milder.
Do I need to bake the tart shells?
Typically, store-bought shortbread tart shells are ready-to-eat. Check your package instructions, as some brands may benefit from a quick toast.
What can I do with leftover egg whites?
You can use them to make meringue cookies, add them to an omelet, or freeze them for future use in angel food cake or macarons.