Description
Mini banana cream pies made just for two, featuring rich vanilla custard, fresh banana slices, and fluffy whipped cream in a buttery crust.
Ingredients
Scale
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- Pinch of salt
- 1 cup whole milk
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1 to 2 ripe bananas, sliced
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 2 pre-baked mini pie crusts
Instructions
- In a small saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth.
- In a separate bowl, whisk the egg yolks. Heat the milk mixture over medium heat, stirring constantly until thickened.
- Temper the egg yolks by slowly adding a bit of the hot mixture into them while whisking. Return everything to the pan and cook until thick.
- Remove from heat. Stir in butter and vanilla. Let cool slightly.
- Layer banana slices into the mini crusts. Pour custard over bananas and smooth the tops.
- Chill pies in the fridge for at least 4 hours to set.
- Before serving, whip cream with powdered sugar until soft peaks form. Pipe or spoon onto pies and top with fresh banana slices.
Notes
- Chill your bowl and beaters before whipping cream for best results.
- Brush banana slices with lemon juice to prevent browning.
- Can be made a day ahead and stored covered in the fridge.
Nutrition
- Serving Size: 1 mini pie
- Calories: 425
- Sugar: 24g
- Sodium: 135mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 145mg
Keywords: banana cream pie for two, mini banana pie, easy banana dessert, no-bake pies, dessert for date night