Mini Banana Cream Pie Recipes

TINY BANANA CREAM PIES

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding. , Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired.

MINI BANANA CREAM PIES

Steps:

• Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of five 5-in. pie plates. Place on a baking sheet. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Slice bananas into crusts; spoon custard over top. Top with whipped cream. Refrigerate for at least 3 hours before serving.

BANANA CREAM PIE BITES

Steps:

• Preheat oven to 350 degrees
• Prepare banana cream pudding according to package directions - place in refrigerator until set.
• Grease pan with non-stick butter spray
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (Some people find that this is too much butter and the butter starts to pool - Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it's not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough. See picture below:
• Bake for 5 minute or until top edges start to get golden brown.
• Let cool completely.
• When cool, use a knife to loosen cups and "pop" out of muffin pan.
• Place pudding in a plastic sandwich bag and cut the bottom corner off - use this to fill the cups with the pudding (or you can just use a spoon to place a spoonful in the cup.
• Evenly distribute mixture to the mini muffin cups (makes about 18). Press along the bottom and sides to make a "cup".
• Slice banana into small slices.
• Place some whipped topping on top of the pudding and place the banana on top! (if serving them later, fill the cups with the pudding and put in the refrigerator and put the whipped topping and banana on right before serving!

MINI BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees. Prepare the pie crusts by breaking the graham crackers into a food processor. Pulse until the crackers are the size of large peas. Add sugar, cinnamon, pecans and white chocolate. Pulse again until mixture is like coarse sand. Drizzle in the melted butter and blend in evenly without over processing the graham crackers and fold in the mini chocolate chips. Press the graham cracker mixture into tartlette molds. The crust should be between ¼ and ½ inch thick. Bake for 8 to 12 minutes or until the nuts are toasted and the chocolate is melted. Check frequently. You will know they are done when you begin to smell the nuts. To prepare the pastry cream, pour milk into a sauce pan. Split the vanilla bean in half lengthwise and scrape the seeds into the milk. Add the vanilla pods to the milk, as well. Bring milk to a simmer, immediately remove from heat and set aside to steep for 15 minutes. Beat the egg yolks, sugar and cornstarch together until the egg yolks thicken and lighten in color. Temper the eggs by pouring about ⅓ of the milk into the eggs mixture while whisking vigorously. Pour egg mixture into the saucepan with the remaining milk mixture and return to medium heat. Stir constantly until the mixture is just about to boil. Quickly remove it from the heat. Stir in the butter. Strain the pastry cream through a fine sieve. Pour the cream into a bowl and cover with plastic wrap. The plastic should touch the entire surface of the cream so that it does not form a "skin" while cooling. Set the bowl in an ice bath until cool and then chill in the refrigerator for at least one hour or over night. Whip the cream with the sugar and vanilla to soft peak stage. Chill until ready to use. Assembly: Spoon some of the pastry cream into the pie crusts. Slice the bananas over the cream. Drizzle with Dulce de Leche or caramel. Top with whipped cream. Garnish with shaved white chocolate.

MINI BANANA CREAM PIES

Steps:

• Line some mini muffin pans with paper liners. *This recipe makes about 36
• Place one mini nilla wafer in the bottom of each paper liner in each muffin cup. (These will act as a replacement for graham crackers.)
• In a medium bowl, using an electric mixer, beat the cream cheese and sugar.
• Slowly add in the milk and mix until smooth.
• Next, slowly add in the pudding mix.
• Beat for about 2-3 minutes until thick and smooth.
• Using a piping bag, scoop pudding filling inside and close. *You can spoon this on as well, just won't be as pretty
• Pipe (or spoon) the rich custard on top of each nilla wafer until about 2/3 full.
• Place the slices of banana on top and continue the process until all are completed.
• Refrigerate for a minimum of 2 hours, then serve and enjoy!