Mini Banana Cream Pie Recipes

MINI BANANA CREAM PIES

Steps:

• Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of five 5-in. pie plates. Place on a baking sheet. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Slice bananas into crusts; spoon custard over top. Top with whipped cream. Refrigerate for at least 3 hours before serving.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

TINY BANANA CREAM PIES

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding. , Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired.

MINI BANANA PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
• While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
• Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
• Chill in the refrigerator for at least 30 minutes before serving.

MINI BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees. Prepare the pie crusts by breaking the graham crackers into a food processor. Pulse until the crackers are the size of large peas. Add sugar, cinnamon, pecans and white chocolate. Pulse again until mixture is like coarse sand. Drizzle in the melted butter and blend in evenly without over processing the graham crackers and fold in the mini chocolate chips. Press the graham cracker mixture into tartlette molds. The crust should be between ¼ and ½ inch thick. Bake for 8 to 12 minutes or until the nuts are toasted and the chocolate is melted. Check frequently. You will know they are done when you begin to smell the nuts. To prepare the pastry cream, pour milk into a sauce pan. Split the vanilla bean in half lengthwise and scrape the seeds into the milk. Add the vanilla pods to the milk, as well. Bring milk to a simmer, immediately remove from heat and set aside to steep for 15 minutes. Beat the egg yolks, sugar and cornstarch together until the egg yolks thicken and lighten in color. Temper the eggs by pouring about ⅓ of the milk into the eggs mixture while whisking vigorously. Pour egg mixture into the saucepan with the remaining milk mixture and return to medium heat. Stir constantly until the mixture is just about to boil. Quickly remove it from the heat. Stir in the butter. Strain the pastry cream through a fine sieve. Pour the cream into a bowl and cover with plastic wrap. The plastic should touch the entire surface of the cream so that it does not form a "skin" while cooling. Set the bowl in an ice bath until cool and then chill in the refrigerator for at least one hour or over night. Whip the cream with the sugar and vanilla to soft peak stage. Chill until ready to use. Assembly: Spoon some of the pastry cream into the pie crusts. Slice the bananas over the cream. Drizzle with Dulce de Leche or caramel. Top with whipped cream. Garnish with shaved white chocolate.