Mini Banana Cream Pies

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

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined.
2. 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.
3. 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.
4. Remove from heat and immediately stir in the banana extract and cold butter until the butter is melted and smooth.
5. 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.
6. 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.
7. 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.