Mini Banana Cream Pie Recipe

Prepare crust mixture

Preheat the oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon salt. Stir to combine.

Form mini crusts

Add 6 tablespoons melted unsalted butter to the crumb mixture and stir until evenly moistened. Press about 2 to 3 tablespoons of the mixture into the bottom and slightly up the sides of each of six 6-ounce mini tart pans or ramekins to form even crusts (aim for a 1/4-inch thick base). Use the bottom of a measuring cup to press firmly.

Bake crusts

Bake crusts for 8–10 minutes until set and fragrant. Remove from oven and cool on a rack while you prepare the filling. Leave oven on (or turn off if you prefer).

Prepare banana purée and slices

Peel and slice 2 fresh bananas. Toss the slices for garnish in 1 tablespoon lemon juice to prevent browning and set aside. For the purée, take 2 medium ripe bananas (or the equivalent), mash and blend until smooth to yield about 1 cup banana purée; if needed use a blender or food processor.

Warm milks

In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Heat over medium heat until just steaming and small bubbles appear at the edge (do not boil).

Whisk yolks and dry ingredients

While milk is warming, in a medium bowl whisk together 4 large egg yolks, 1/2 cup granulated sugar and 1/4 cup cornstarch until pale and smooth with no lumps.

Temper eggs and thicken

Slowly pour 1/3 of the hot milk mixture into the yolk mixture in a thin stream, whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the remaining milk in the saucepan. Return the pan to medium heat and whisk continuously until the mixture thickens and comes to a boil (1–3 minutes). Once it has thickened to a pudding-like consistency, cook for 30–60 seconds more while whisking to fully cook the cornstarch and eggs.

Finish pastry cream

Remove pan from heat. Immediately whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Let cool for 2 minutes, then whisk in 1 cup banana purée until evenly incorporated. To chill quickly, transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until cool, about 1–2 hours (or 30–45 minutes in the freezer, stirring every 10 minutes).

Fold in sliced bananas (optional)

If you want banana pieces inside the filling, fold 1/2 of the reserved lemon-tossed banana slices gently into the chilled pastry cream just before assembly. Otherwise use all banana slices for topping.

Make whipped cream

Chill a medium mixing bowl and beaters for 10 minutes in the freezer if possible. Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft-medium peaks form (do not overwhip). Keep chilled until assembly.

Fill crusts

Divide the chilled banana pastry cream evenly among the six cooled mini crusts (about 1/3 to 1/2 cup each depending on ramekin size). Smooth the tops with a small offset spatula.

Top with whipped cream

Pipe or spoon a generous dollop (about 2–3 tablespoons) of the whipped cream onto each filled mini pie, smoothing or creating peaks as desired.

Garnish

Arrange 2–3 lemon-tossed banana slices on top of each tart and sprinkle with grated dark chocolate or chocolate shavings (about 1/3 teaspoon per tart).

Chill and serve

Chill the assembled mini pies for at least 30 minutes to set (longer for firmer texture, up to 2 hours). Serve chilled. Leftovers covered in the refrigerator will keep 2–3 days; banana slices may brown over time—refresh with new slices if desired.