Mini Banana Cream Pies


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted


  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/2 tsp. salt
  • 16 oz. 2% milk
  • 1 cup water
  • 3 egg yolks, lightly beaten
  • 1 tsp. vanilla extract
  • 2 large firm banana

Preheat oven to 375 degrees F.

Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of four 5-in. pie plates. Place on a baking sheet. Bake for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a small saucepan, heat the milk until it begins to simmer. Lower the heat so the milk does not curdle, and continue to cook, stirring often, until reduced about 1/4 (you should have 12 oz. after it has reduced).

In another saucepan, combine the sugar, cornstarch and salt. Stir in the reduced milk and water and heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Stir a small amount of hot filling into egg yolks. Pour egg yolks into saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla.

Transfer custard to a heatproof bowl. Press plastic wrap onto surface of custard; cover and refrigerate for at least 3 hours before serving. Serve with whipped cream.

by The Savvy Kitchen