Mini Banana Cream Pies
User Reviews
5.0
9 reviews
Excellent
Mini Banana Cream Pies
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These mini banana cream pies are made with a shortbread crust, a slice of banana, homemade banana pudding, and topped with whipped cream. They're the perfect tiny dessert that doesn't require a plate!
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Ingredients
Banana Pudding
- 1/2 cup + 2 T. granulated sugar
- 1 1/2 T. cornstarch
- Dash of Salt
- 2 large egg yolks
- 1 cup whole milk divided
- 1/2 cup heavy cream
- 1/4 tsp. banana extract
- 1 T. butter cold
Whipped Cream
- 3/4 cup heavy cream
- 1 1/2 T. powdered sugar
- 2 bananas sliced
- 44 shortbread tart shells
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Instructions
- In a medium saucepan, add the sugar, cornstarch, and salt. Whisk until combined. This will help prevent the cornstarch from clumping when liquid is added.
- In a small bowl, add the egg yolks and 2 tablespoons of milk. Stir to combine.
- Add the yolk/milk mixture into the saucepan with the sugar and whisk until smooth.
- Add in the remaining milk and heavy cream. Whisk until everything is incorporated.
- Place over medium heat and whisk pretty constant to prevent the pudding from sticking/ burning on the bottom of the pan and clumps forming.
- Once the pudding comes up to a boil, let it boil for 1 minute while whisking constantly. The pudding should hold the lines from the whisk.
- Remove from the heat and stir in the banana extract and cold butter.
- Place a fine mesh strainer on top of a bowl. Pour the pudding into the strainer and tap out the pudding. Avoid pushing the pudding through the strainer because the bits of eggs will push through too.
- Place the plastic wrap on the surface of the pudding. Place in the fridge until it's set up. I let it set up overnight.
- Peel the bananas and slice them. Use lemon juice or fruit-fresh to keep the bananas from turning brown.
- Place a slice of banana to the bottom of each shortbread shell.
- Fill the remaining shell with the chilled banana pudding.
- In a mixing bowl, add in the heavy cream. Whip on medium until soft peaks form.
- Add in the powdered sugar and beat until stiff peaks form.
- Add the whipped cream into a piping bag fitted with a 1M piping tip.
- Pipe whipped cream on top of the mini pies.
- Store in the fridge and eat within 1 - 2 days.
Nutrition Information
Show Details
Calories
43kcal
(2%)
Carbohydrates
4g
(1%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
18mg
(6%)
Sodium
5mg
(0%)
Potassium
32mg
(1%)
Sugar
3g
(6%)
Vitamin A
125IU
(3%)
Vitamin C
0.5mg
(1%)
Calcium
12mg
(1%)
Nutrition Facts
Serving: 44mini pies
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 4g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 5mg | 0% |
| Potassium | 32mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 12mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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