Mini Banana Cream Pies

Introduction

These Mini Banana Cream Pies deliver all the classic flavor in a perfectly portable, adorable package. You get a flaky shortbread crust, rich banana pastry cream, and a cloud of whipped cream in every single bite. They’re surprisingly simple to make and are guaranteed to be the star of any potluck or party dessert table.

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 dash of salt.
2. In a separate bowl, whisk the egg yolks with 1/4 cup of the whole milk until smooth. Gradually whisk this yolk mixture into the dry ingredients in the saucepan. It will form a thick paste.
3. Slowly whisk in the remaining 3/4 cup of whole milk and the 1/2 cup of heavy cream until the mixture is smooth.
4. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble. Let it bubble gently for 1 full minute while continuing to whisk.
5. Remove from heat and whisk in the banana extract and cold butter until fully incorporated and smooth.
6. Immediately pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 20-30 minutes until completely cool.
7. While the cream cools, arrange all 44 shortbread tart shells on a large baking sheet or serving tray.
8. Slice the bananas. Just before assembling, place a few banana slices into the bottom of each tart shell.
9. Spoon or pipe the chilled pastry cream over the bananas in each shell, filling them nearly to the top.
10. In a chilled bowl, beat the 3/4 cup heavy cream and powdered sugar together until medium-stiff peaks form.
11. Top each mini pie with a dollop of whipped cream. Add an additional small slice of banana on top for garnish, if desired. Serve immediately.

Variations

• Nutty Crunch: Add a tiny sprinkle of crushed graham cracker or vanilla wafer crumbs on top of the whipped cream for texture.
• Chocolate Twist: Drizzle the assembled pies with melted chocolate or place a mini chocolate chip at the bottom of each shell before adding the banana and cream.
• Toasty Shells: For a deeper flavor, lightly toast the shortbread shells in the oven at 325°F for 3-5 minutes before filling. Let them cool completely first.
• Elegant Presentation: Use a piping bag with a star tip to create a beautiful, swirled topping of whipped cream on each pie.

Tips for Success

• Lump-Free Cream: The key to a smooth pastry cream is constant whisking while it cooks on the stove. Don’t walk away during this step.
• Prevent Soggy Shells: Assemble the pies as close to serving time as possible. The banana extract in the cream means you can use less fresh banana inside each shell, which helps prevent sogginess.
• Cold Cream Whips Best: Ensure your heavy cream and mixing bowl are very cold for the best, fluffiest whipped cream topping. You can chill the bowl in the freezer for 10 minutes before whipping.
• Efficient Assembly: Use a small cookie scoop or a zip-top bag with the corner snipped off to quickly and neatly fill the tart shells with pastry cream.

Storage & Reheating

FAQ

Can I use a different extract?

Yes, you can substitute the banana extract with an equal amount of pure vanilla extract for a classic vanilla cream pie flavor.

My pastry cream is lumpy. Can I fix it?

Yes. Immediately strain the cooked cream through a fine-mesh sieve into your bowl before adding the butter and extract. This will catch any cooked egg bits.

Can I make these ahead of time?

You can prepare the pastry cream 2 days ahead. However, assemble the pies no more than 2-3 hours before serving to keep the shells crisp.

What can I use instead of shortbread tart shells?

Mini phyllo dough shells or even mini graham cracker pie crusts would work well as a substitute.

Why is my whipped cream runny?

You likely over-whipped it, causing it to begin turning into butter, or your cream/equipment wasn’t cold enough. Start over with new, very cold cream.

I only have 2% milk. Can I use that?

For the best rich and creamy texture, whole milk is recommended. Using a lower-fat milk will result in a thinner, less luxurious pastry cream.