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!