Mini Banana Cream Pies
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!
Mini Banana Cream Pie
+ 2 T. granulated sugar
dash of salt
large egg yolks
shortbread tart shells
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.
Mini Banana Cream Pies https://www.cookiedoughandovenmitt.com/mini-banana-cream-pies/