Mini Banana Cream Pies

Mini Banana Cream Pies are the perfect blend of creamy banana flavor, flaky mini pie crusts, and whipped cream that melts in your mouth. These delicious bite‑sized desserts start with a rich banana‑infused custard that sets beautifully in individual mini cracker pie crusts, then get crowned with light and fluffy homemade whipped cream and a fresh banana slice. Whether you’re throwing a summer cookout, prepping dessert for the family, or simply in the mood for a sweet, nostalgic treat, these mini pies are a breeze to make, easy on the wallet, and guaranteed to wow your guests.

Why You Will Love These Mini Banana Cream Pies

There’s something extra special about desserts that are perfectly portioned and packed with flavor. These Mini Banana Cream Pies are exactly that. You’ll love how the silky banana custard pairs with the crisp mini pie crust for the perfect bite. The homemade whipped cream adds a dreamy finish, and a banana slice on top gives it just the right touch of freshness. Because they’re individually sized, they make a great addition to dessert tables, potlucks, and parties—no slicing needed! Plus, they use simple pantry ingredients, so you won’t need a long grocery list to enjoy them.

Ingredients

Mini Pie Crusts

• 2 packages mini cracker pie crusts (12 total)

Banana Cream Mixture

• 3 cups whole milk, divided

• 5 egg yolks

• 5 tablespoons cornstarch

• ¼ teaspoon salt

• ½ cup sugar

• 1 ½ teaspoons banana extract

Homemade Whipped Cream

• 2 cups heavy whipping cream

• ¼ cup sugar

• 1 teaspoon vanilla

Topping

• 1 banana, sliced into 12 pieces

Step‑by‑Step How to Make Mini Banana Cream Pies

Here’s how to make these irresistible mini pies:

1. Prepare the Egg Mixture
   In a medium bowl, whisk together egg yolks, cornstarch, salt, and ¼ cup of the milk until smooth. Set aside.

2. Simmer the Milk and Sugar
   In a large saucepan, combine the remaining 2 ¾ cups milk with the sugar. Bring to a gentle simmer over medium heat, stirring occasionally.

3. Temper the Eggs
   Once the milk is steaming, remove it from heat. Slowly pour half of the hot milk mixture into the egg mixture, whisking constantly. Then return everything to the saucepan.

4. Thicken the Custard
   Place the pot back on medium heat and stir in the banana extract. Continue stirring until the mixture thickens enough to cling to the back of a spoon.

5. Fill the Pie Crusts
   Spoon the warm custard into the mini crusts, filling each about two-thirds full. Smooth the tops with a spoon.

6. Chill to Set
   Lightly press a piece of plastic wrap or parchment directly onto the custard of each pie. Chill in the refrigerator for 2 to 3 hours until fully set.

7. Make the Whipped Cream
   Using a hand mixer, beat heavy cream, sugar, and vanilla until stiff peaks form.

8. Assemble the Pies
   Pipe or spoon the whipped cream on top of the chilled pies, and garnish each with a fresh banana slice.

9. Serve and Enjoy
   Keep chilled until ready to serve. These are perfect as is or dressed up with extra toppings!

Helpful Tips

• Give it time to chill: For best results, chill the pies for at least 3 hours. This ensures the custard sets properly.

• Use cold equipment for whipped cream: Chill your bowl and beaters before whipping cream—it helps achieve those fluffy, stiff peaks faster.

• Prevent a skin on custard: Placing plastic wrap directly on the custard surface keeps it smooth.

• Banana ripeness: Use ripe but firm bananas for topping so they don’t brown quickly.

Substitutions and Variations

• Milk substitutes: You can use almond or oat milk instead of whole milk, though the custard may be slightly less creamy.

• Sweetener swaps: Try using maple syrup or a sugar alternative like Stevia in both custard and whipped cream.

• Crust options: If you can’t find mini cracker pie crusts, use mini tart shells or make your own with graham crackers.

• Flavor twist: Add a touch of cinnamon or nutmeg to the custard for extra depth.

• Fruit toppings: Pair with strawberries or blueberries for a colorful, fruity upgrade.

Storage Instructions

• Refrigerator: Store mini pies in an airtight container in the fridge for up to 3 days. The crust may soften slightly but will still taste great.

• Freezer: Freeze the custard (without whipped cream or crust) in an airtight container for up to 1 month. Thaw in the refrigerator before assembling.

• Whipped Cream: Best used fresh, but if needed, stabilized whipped cream (with gelatin or powdered sugar) can hold up longer.

Nutritional Information

Approximate values per mini pie:

• Calories: 200–220

• Fat: 11g

• Cholesterol: 95mg

• Sodium: 100mg

• Carbohydrates: 24g

• Sugar: 16g

• Protein: 4g

These values are estimates and may vary depending on specific brands or substitutions.

Serving Suggestions

• With coffee or tea: Perfect for a sweet mid-afternoon pairing.

• Add berries: Pair with fresh berries to brighten the plate and add a refreshing burst of flavor.

• Party platters: Place on decorative trays with mini cheesecakes and brownies for a dessert spread.

• Kids’ dessert table: These are fun and just the right size for little hands.

Frequently Asked Questions About Mini Banana Cream Pies

Can I make these in advance?
Absolutely! You can make the custard and fill the crusts up to a day ahead. Just add the whipped cream and banana slices right before serving to keep them fresh and presentable.

Can I use store-bought pudding instead of homemade custard?
Yes, if you’re short on time, vanilla or banana pudding mix works as a quick substitute. However, the flavor and texture of homemade custard are hard to beat.

Why didn’t my custard thicken?
This usually happens if the custard wasn’t cooked long enough or if the cornstarch wasn’t fully dissolved. Be sure to stir constantly and cook until the mixture visibly thickens and clings to your spoon.

Can I use real banana in the custard?
You can, but it may alter the texture. For a smoother custard, stick with banana extract. For more natural flavor, add a small amount of mashed ripe banana and strain before filling the crusts.

Are these kid-friendly?
Definitely! Their small size and sweet banana flavor make them a big hit with kids. Just keep some extra napkins nearby—little hands might get messy!

Final Thoughts

Thank you so much for stopping by and giving these Mini Banana Cream Pies a try! They’re a simple yet impressive dessert that’s creamy, flavorful, and fun to make. I love how easy they are to assemble and how every bite delivers the perfect mix of smooth custard and fluffy cream. Whether you’re baking for a family dinner or a special occasion, these mini pies are sure to bring smiles all around. Happy baking, and I hope they become a beloved recipe in your kitchen too. Thanks for being part of this food-loving community!

Mini Banana Cream Pies

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• Author: Lisa
• Total Time: 3 hours 40 minutes
• Yield: 12 mini pies 1x
• Diet: Vegetarian

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Description

Mini Banana Cream Pies are creamy, bite-sized desserts made with a rich banana custard, fluffy whipped cream, and a buttery crust. Perfect for parties, family gatherings, or weeknight treats. Easy, fun to make, and sure to impress!

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Ingredients

Scale 1x2x3x

Mini Pie Crusts

2 packages mini cracker pie crusts (12 total)

Banana Cream Filling

3 cups whole milk, divided

5 egg yolks

5 tablespoons cornstarch

¼ teaspoon salt

½ cup sugar

1 ½ teaspoons banana extract

Homemade Whipped Cream

2 cups heavy whipping cream

¼ cup sugar

1 teaspoon vanilla extract

Topping

1 banana, sliced into 12 pieces

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Instructions

Here’s how to make these irresistible mini pies:

1. Prepare the Egg Mixture
   In a medium bowl, whisk together egg yolks, cornstarch, salt, and ¼ cup of the milk until smooth. Set aside.

2. Simmer the Milk and Sugar
   In a large saucepan, combine the remaining 2 ¾ cups milk with the sugar. Bring to a gentle simmer over medium heat, stirring occasionally.

3. Temper the Eggs
   Once the milk is steaming, remove it from heat. Slowly pour half of the hot milk mixture into the egg mixture, whisking constantly. Then return everything to the saucepan.

4. Thicken the Custard
   Place the pot back on medium heat and stir in the banana extract. Continue stirring until the mixture thickens enough to cling to the back of a spoon.

5. Fill the Pie Crusts
   Spoon the warm custard into the mini crusts, filling each about two-thirds full. Smooth the tops with a spoon.

6. Chill to Set
   Lightly press a piece of plastic wrap or parchment directly onto the custard of each pie. Chill in the refrigerator for 2 to 3 hours until fully set.

7. Make the Whipped Cream
   Using a hand mixer, beat heavy cream, sugar, and vanilla until stiff peaks form.

8. Assemble the Pies
   Pipe or spoon the whipped cream on top of the chilled pies, and garnish each with a fresh banana slice.

9. Serve and Enjoy
   Keep chilled until ready to serve. These are perfect as is or dressed up with extra toppings!

Notes

Chill the pies fully for best texture.

For best whipped cream results, use a chilled bowl and beaters.

Want more banana flavor? Add a bit of mashed ripe banana to the custard (strain if needed).

Great make-ahead dessert — just add the whipped cream right before serving!

• Prep Time: 30 minutes
• Cook Time: 10 minutes Chill Time: 3 hours
• Category: Dessert
• Method: Stovetop + No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie
• Calories: 210
• Sugar: 16g
• Carbohydrates: 25g
• Protein: 3g