Monday, June 24, 2013

Mini Banana Cream Pies

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My mom's birthday is May 13th, so it always falls right around Mother's Day. Since we all normally get together on Mother's Day, she always insists we just celebrate the two holidays together. I don't think that's fair for her, but she says she's fine with doing it that way. And it's her day, so I don't argue!
I always like to make special treats for a birthday whenever I can, so I made my mom these Mini Banana Cream Pies since her birthday fell the day after Mother's Day this year. It was important to me that she had something to "cut" on her actual birthday, so I decided to make mini pies since it was only her and my Dad who would be eating them. The graham cracker crust and banana slices added great texture to the pie, and the cream was thick and just sweet enough. Enjoy!

Printable Recipe

  • 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.

Source: Adapted from Taste of Home

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