why make this recipe
Mini Banana Cream Pie Cups are a delightful treat that combines the classic flavors of banana cream pie in a fun, bite-sized form. Perfect for parties, gatherings, or just a cozy night in, these little desserts are sure to impress your family and friends. They are easy to make, visually appealing, and taste delicious with their creamy filling, sweet bananas, and crunchy crust. Plus, they can be made ahead of time, making them a convenient option for any occasion.
how to make Mini Banana Cream Pie Cups
Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups whole milk
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 bananas, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press about two tablespoons of the crumb mixture into each liner to form crusts.
- Bake the crusts for 8 minutes or until lightly golden, then cool completely.
- In a saucepan, whisk together milk, cornstarch, sugar, egg yolks, and salt over medium heat until thickened, about 5 minutes.
- Remove from heat and stir in butter and vanilla until smooth.
- Place banana slices over each cooled crust.
- Spoon the custard evenly over the bananas and chill for at least 2 hours.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Top each pie cup with whipped cream before serving.
how to serve Mini Banana Cream Pie Cups
Serve Mini Banana Cream Pie Cups chilled. These cups are best enjoyed fresh, topped with a dollop of whipped cream just before serving. They can be placed on a dessert platter for an elegant touch or served individually for easier enjoyment. A sprinkle of extra crushed graham cracker on top can add a nice finishing touch.
how to store Mini Banana Cream Pie Cups
To store Mini Banana Cream Pie Cups, keep them in an airtight container in the refrigerator. They can stay fresh for up to 2 days. However, it’s best to add whipped cream just before serving to maintain its texture and fluffiness.
tips to make Mini Banana Cream Pie Cups
- Make sure to bake the crusts until they are lightly golden for extra crunch.
- Allow the custard to cool slightly before pouring it over the bananas to prevent them from becoming mushy.
- Adjust the sweetness of the custard by adding more or less sugar according to your taste.
- For a more intense banana flavor, you can mash one of the bananas into the custard mixture.
variation
You can customize Mini Banana Cream Pie Cups by adding chocolate or caramel sauce over the banana slices for extra flavor. Alternatively, consider incorporating different fruits like strawberries or blueberries for a fresh twist.
FAQs
Can I use a different type of crust?
Yes! You can use Oreo crumbs or a pre-made pie crust if you prefer.
How can I make these cups dairy-free?
You can substitute the milk with almond milk or coconut milk, and use dairy-free butter in the crust and custard.
Can I freeze these cups?
It’s not recommended to freeze them because the bananas may become watery when thawed. However, you can freeze the crusts and custard separately and assemble them fresh when ready to serve.
Mini Banana Cream Pie Cups
Delightful Mini Banana Cream Pie Cups filled with creamy custard, fresh bananas, and a crunchy graham cracker crust.
- Total Time: 150 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups whole milk
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 bananas, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press about two tablespoons of the crumb mixture into each liner to form crusts.
- Bake the crusts for 8 minutes or until lightly golden, then cool completely.
- Whisk together milk, cornstarch, sugar, egg yolks, and salt in a saucepan over medium heat until thickened, about 5 minutes.
- Remove from heat and stir in butter and vanilla until smooth.
- Place banana slices over each cooled crust.
- Spoon the custard evenly over the bananas and chill for at least 2 hours.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Top each pie cup with whipped cream before serving.
Notes
Best served chilled with a dollop of whipped cream just before serving. Can sprinkle extra crushed graham cracker on top for decoration.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie cup
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
