Ingredients
Scale
- 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