Introduction

These Mini Banana Cream Pies are the perfect combination of buttery crust, silky banana cream, and fresh banana slices, creating a light, delicious, and easy-to-make dessert. Whether you’re hosting a party, craving a quick sweet treat, or looking for an elegant no-bake dessert, these mini pies are the ultimate indulgence.

This recipe takes the traditional banana cream pie and transforms it into a bite-sized version, making it perfect for individual servings. With a buttery graham cracker crust, smooth banana-infused custard, and a whipped cream topping, these Mini Banana Cream Pies are pure bliss in every bite.

-Ingredients

For the Graham Cracker Crust:

1 ½ cups crushed graham crackers

¼ cup melted butter

¼ cup sugar

For the Banana Cream Filling:

1 cup heavy cream

1 cup whole milk

½ cup sugar

2 tablespoons cornstarch

2 large egg yolks

1 teaspoon vanilla extract

2 ripe bananas (mashed)

1 tablespoon unsalted butter

For Topping:

1 cup whipped cream

1 banana (sliced, for garnish)

1 tablespoon brown sugar (for sprinkling)

-Instructions

Step 1: Prepare the Crust

1. In a bowl, mix crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand.

2. Press the mixture evenly into mini muffin tins or small tart pans, forming the base of the pies.

3. Refrigerate for 15–20 minutes to allow the crust to firm up.

Step 2: Make the Banana Cream Filling

1. In a saucepan over medium heat, whisk together milk, heavy cream, sugar, and cornstarch.

2. In a separate bowl, whisk the egg yolks, then slowly add a small amount of the warm milk mixture to temper the eggs.

3. Gradually pour the egg mixture back into the saucepan, whisking constantly until the mixture thickens (about 5 minutes).

4. Remove from heat and stir in vanilla extract, mashed bananas, and butter until smooth.

5. Let the mixture cool slightly before spooning into the prepared crusts.

Step 3: Assemble & Chill

1. Divide the banana cream filling evenly among the mini pie crusts.

2. Refrigerate for at least 1 hour to allow the filling to set.

Step 4: Add the Toppings

1. Top each mini pie with a dollop of whipped cream.

2. Garnish with fresh banana slices and a sprinkle of brown sugar.

Step 5: Serve & Enjoy!

1. Serve chilled and enjoy the creamy, banana-filled goodness!

-Tips for the Best Mini Banana Cream Pies

Use ripe bananas for the sweetest, most flavorful filling.

Chill the pies completely before serving to allow the flavors to meld.

Add a drizzle of caramel over the whipped cream for extra decadence.

Use a piping bag for the whipped cream to create a more elegant presentation.

-Variations to Try

1. Chocolate Banana Cream Pies

Add 2 tablespoons of cocoa powder to the custard filling for a chocolate twist.

2. Oreo Banana Cream Pies

Replace graham cracker crumbs with crushed Oreo cookies for a rich, chocolatey crust.

3. Coconut Banana Cream Pies

Add ½ cup shredded coconut to the custard for a tropical flavor.

4. No-Bake Banana Pudding Pies

Replace the cooked custard with banana-flavored instant pudding for an even quicker version.

-Pairing Suggestions

These Mini Banana Cream Pies pair wonderfully with:

A hot cup of coffee or tea for a light, sweet finish.

A scoop of vanilla or caramel ice cream for extra indulgence.

Chilled iced coffee or a banana milkshake for a refreshing combination.

-Storage & Make-Ahead Tips

Refrigerate: Store in an airtight container for up to 3 days.

Make Ahead: Prepare the crust and filling the day before, then assemble before serving.

Freezing: Not recommended, as bananas can change texture when frozen.

-Final Thoughts

These Mini Banana Cream Pies are an easy, elegant, and delicious dessert that will impress everyone. With buttery graham cracker crusts, smooth banana filling, and a light whipped cream topping, they’re the perfect blend of sweet, creamy, and crunchy textures.

Make a batch today and enjoy a bite-sized taste of banana cream pie bliss!