Oh my! I missed Banana Cream Pie Day! Well, here is a great recipe for a banana cream pie! I personally HATE raw bananas. That’s right. I think they are just awful. However, one of my good friends loves this pie and so I made it for them as a gift! Apparently it was delicious. I can’t saw for sure since there is no way I would eat this pie, but they were super happy with it. I hope that you give this banana cream pie a try as it is super simple to make and looks really pretty when assembled.
Banana Cream Pie
(adapted from Bakers Royale)
For the crust:
2 cups graham cracker crumbs
1/2 cup sugar
8 tbsp unsalted butter, melted
For the filling:
1 ½ bananas, 1/2 banana for divided use
1 cup milk
1 cup heavy cream
1/4 cup corn starch
1/2 cup sugar, plus 2 tablespoon sugar
1 tablespoon vanilla
1/4 kosher salt
1. Line a cupcake pan with paper cups. Mix graham cracker crumbs, sugar, and butter together. Press into the bottoms of the cupcake pan. Bake for about 6-8 minutes at 350. I had enough to make a small pie on the side in a small cake pan.
2. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.
3. Assemble the mini pies by filling the cupcake slots, alternate between the custard and sliced bananas. Top with whipped cream.
|Small Cake-Pan Pie|
Banana cream pie is my all time favorite dessert! I definitely don’t make it enough! Your pie looks fabulous! Hugs, Terra