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To make a great mini banana cream pie, you need a few key ingredients. The first item is the crust. For the crust, you need graham cracker crumbs, melted unsalted butter, and sugar. These three create a sweet and crunchy base for your pie. Press the mixture into your muffin tin to form mini crusts.

Mini Banana Cream Pie

Satisfy your sweet tooth with this delightful Mini Banana Cream Pie recipe! Perfect for any occasion, these easy-to-make bite-sized desserts feature a crunchy graham cracker crust, smooth banana pudding filling, and fluffy whipped cream topping. Explore fun variations to customize your mini pies and impress your guests.Enjoy a slice of happiness today!
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Ingredients
  

1 cup graham cracker crumbs

¼ cup unsalted butter, melted

¼ cup granulated sugar

2 ripe bananas, sliced

1 cup whole milk

½ cup heavy cream

⅓ cup granulated sugar (for the filling)

3 tablespoons cornstarch

¼ teaspoon salt

2 large egg yolks

1 teaspoon vanilla extract

Whipped cream, for topping

Shaved chocolate or chocolate curls, for garnish

Instructions
 

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix until the crumbs resemble wet sand. Press the mixture firmly into the bottoms and sides of a muffin tin, creating mini crusts. Bake for 8-10 minutes or until golden brown. Remove from the oven and let cool completely.

    Make the Pudding Filling: In a medium saucepan, whisk together the whole milk, ⅓ cup of sugar, cornstarch, and salt over medium heat. Continuously stir until the mixture thickens and bubbles, about 5-7 minutes.

      Combine Ingredients: In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks while whisking constantly to temper them. Then pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously for another minute. Remove from heat and stir in the vanilla extract.

        Layer the Filling: Arrange a few slices of banana at the bottom of each cooled mini crust. Pour the warm pudding over the bananas, filling each crust nearly to the top. Allow the pies to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until set.

          Serve: Before serving, top each mini pie with a dollop of whipped cream. Garnish with additional banana slices and shaved chocolate or chocolate curls on top for an extra touch.

            Prep Time: 30 minutes | Total Time: 3 hours 40 minutes | Servings: 12 mini pies

              - Presentation Tips: Arrange the mini pies on a decorative platter and sprinkle some additional graham cracker crumbs around for a festive touch. Use a piping bag for the whipped cream to create elegant peaks on top.