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Mini Banana Cream Pies

2 (5½-inch) pies & 6 (2-inch) pies
Course Dessert
Cuisine American
Keyword banana, chocolate, custrad, dessert, pie
Author Lokness


  • 1 store-bought pie crust
  • 2 large ripe bananas
  • chocolate shavings (optional for garnish)

Custard Filling:

  • 1 large egg yolk
  • 1 large egg
  • ¼ cup corn starch
  • ½ cup plus 2 tablespoons sugar
  • 1 cups heavy cream
  • ¾ cup whole milk
  • ½ teaspoon vanilla bean paste or ½ vanilla bean

Whipped Cream:

  • 1 cup cold heavy cream
  • 2 tablespoons sugar


  • In a medium bowl, add egg yolk, egg, ¼ cup plus 2 tablespoons sugar. Whisk until pale yellow in color. Set aside.
  • In a medium heavy-bottomed saucepan over medium heat, combine heavy cream, milk, ¼ cup sugar and vanilla bean paste. Bring to a gentle boil, whisking constantly to dissolve sugar. Remove from heat.
  • Whisk in ½ cup hot cream into the egg yolk mixture. Gradually add all the hot cream into the yolk mixture, whisking continuously. Return everything back to the saucepan. Cook over medium-low heat. Bring to a simmer and cook until thicken, about 7 – 8 minutes, stirring constantly with a large wooden spoon. The mixture will first turn into small lumps, then big lumps and eventually thicken. Once thicken, remove from heat and keep stirring until smooth, about 1 – 2 minutes. Strain the mixture through a fine-mesh into a medium bowl. Cover the custard with plastic wrap by pressing down to the surface. Chill in the fridge for 3 hours.
  • In a lightly floured surface, roll the pie crust to 1/8-inch thick. Put a 5½-inch ramekin on top. With a sharp knife, leave ½-inch space in between and cut a 6½-inch circle. Lift and gently fit the pie crust into the ramekin. Repeat with the other ramekin. For the 2-inch pies, cut 6 (4-inch) circles and fit into a mini muffin pan. If needed, gather the pie dough, form into a ball and roll into 1/8-inch thick again. Transfer the ramekins and muffin pan into the fridge to chill for at least 20 minutes. Prick the sides and bottom of the pie crusts with a fork.
  • Preheat the oven according to the directions on the package and bake until browned. Remove from oven and cool for 5 – 10 minutes. Carefully remove the crusts from the ramekins and muffin pan. Transfer to cooling rack and cool completely.
  • Cut the banana into ¼-inch thick.
  • For the 5½-inch pies, spread a thin layer of filling over the bottom of the crust. Add a layer of banana. If needed, cut a few banana slices to fit. Cover the banana with a good thick layer of custard and smooth the top with the back of a spoon or spatula. Repeat with the 2nd pie crust.
  • For the 2-inch pies, put a small dollop of filling over the bottom of the crust. Cut a slice banana in half and gently stuff them into the pie. Cover well with a layer of custard and smooth the top. Repeat with the other pies.
  • Transfer the pies to an airtight container. Chill for at least 5 hours (best overnight).
  • When ready to serve, in a large mixing bowl fitted with a whisk attachment, add sugar and cold cream. Beat until stiff peak form. Don’t over beat. Decorate the pies with whipped cream and sprinkle with chocolate shaving if using. Serve.


  1. If you like, you can make all 2-inch pies. You can make about 14 – 16 mini pies.
  2. You can use any size small pie pans or tart pans you like. The custard should be enough for any small pies.
  3. 1 (5½-inch) pie is perfect for 2 people to share. 
  4. Read your store-bought pie crust instruction a day ahead. If it’s frozen, it may need to thaw overnight.
  5. Only put on whipped cream when ready to serve. If you prefer, use canned whipped cream. 
(Adapted from Emerils.com & Alton Brown via Food Network)