Ah, mini banana cream pies! Every time I think about them, I’m whisked away to my grandma’s kitchen. There she was, with her apron on, expertly whipping up creamy delights that seemed like magic. I can still hear the sound of her laughter as we devoured these little gems, one pie at a time. There’s something undeniably charming about bite-sized treats, right? They feel like a special reward that somehow makes them taste even better!
What I love most about these Mini Banana Cream Pies is their incredible balance of flavors and textures—crunchy crust, creamy filling, and the sweet touch of bananas paired with silky white chocolate. They say good things come in small packages, and I’d argue that these pies are the perfect embodiment of that saying! Let’s jump into making these little beauties together, shall we?
What’s in Mini Banana Cream Pies?
- Graham cracker crumbs: The base of our crust! I prefer using Honey Maid graham crackers for their sweetness and crunch.
- Granulated sugar: We need this both in the crust and the filling—because who doesn’t love a little sweetness?
- Unsalted butter: This gives our crust that rich, buttery flavor. Melting it first ensures it coats the crumbs perfectly.
- Whole milk: The creamy foundation for our custard filling. You can also use low-fat milk if you’re looking to lighten things up a bit.
- Egg yolks: These act as the magic thickening agents in our custard. Don’t skimp; they make a big difference!
- Cornstarch: Helps to stabilize our filling and gives it that perfect pudding-like consistency.
- Vanilla extract: A dash of this elevates the flavors to heavenly heights. Always opt for pure vanilla extract if you can, trust me!
- Ripe bananas: Sweet, soft, and luscious. Make sure they are ripe for that delicious banana flavor!
- White chocolate chips: These add a lovely sweetness that pairs perfectly with our banana filling.
- Heavy cream: This makes our ganache silken and rich. You can also use coconut cream for a dairy-free option!
Are Mini Banana Cream Pies Good for You?
Well, let’s be real—these little pies are a treat, and treats are meant to be enjoyed! The filling contains whole milk and egg yolks which do pack a nutritional punch, offering calcium and protein, but they are also a bit indulgent with that creamy richness. The bananas add a great dose of potassium and vitamins, so you’re getting a bit of healthy fruit in there, too!
On the flip side, the white chocolate and sugar content can tip the scales toward the “decadent” side of things, so moderation is key! Pair these mini treasures with a healthy meal or fresh fruit salad, and you’re living your best balanced life. Remember, a little treat never hurt anyone!
Ingredients List
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar (divided)
- ½ cup unsalted butter, melted
- 2 cups whole milk
- 2 large egg yolks
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 2 ripe bananas, sliced
- ½ cup white chocolate chips
- ½ cup heavy cream
How to Make Mini Banana Cream Pies?
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, ⅓ cup granulated sugar, and melted butter. Mix until the crumbs are well-coated. Press this mixture into the bottom and up the sides of a mini muffin tin. Bake for 8-10 minutes until lightly golden. Allow to cool.
- Make the custard filling: In a saucepan, combine whole milk and ¼ cup granulated sugar. Heat over medium until just simmering. In a separate bowl, whisk the egg yolks and cornstarch. Gradually add a bit of the hot milk mixture to temper the eggs, stirring constantly.
- Carefully pour the tempered egg mixture back into the saucepan with the remaining milk. Cook on low, stirring constantly until thickened (about 5-7 minutes). Remove from heat, and stir in the vanilla extract and 2 tbsp unsalted butter till fully combined. Let it cool slightly.
- Assemble the pies: Once the custard cools a bit, spoon it into the prepared crusts. Top each pie generously with slices of banana.
- Make the white chocolate ganache: In a small saucepan, heat heavy cream until simmering. Remove from heat, add the white chocolate chips, and let sit for a minute. Stir until smooth and fully melted.
- Drizzle the white chocolate ganache over each assembled pie. Chill in the refrigerator for at least 1 hour before serving. Trust me, waiting is worth it!
Sweet Tips for Your Mini Pies Journey!
- Make sure your bananas are perfectly ripe! They should have a few brown spots to be delightful and sweet.
- Feel free to substitute the white chocolate with dark chocolate if you prefer a more intense flavor.
- For added flair, top the pies with a dollop of whipped cream or some extra banana slices just before serving.
- These mini pies can be stored in the refrigerator for a couple of days; just keep them covered to maintain freshness.
So there you have it! Mini Banana Cream Pies that are not only delightful but also bring a sprinkle of nostalgia into your kitchen. Please, dive in, make these tasty bites, and share your triumphs with me! I can’t wait to hear how it goes—now, where’s my mini muffin tin?
