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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Mini pies are all the rage, and this cool and luscious banana cream pie is no exception. Whether it's just the two of you or a party of five, savor this classic dessert without the fear of wasteful leftovers. âCarol Maertz, Spruce Grove, Alberta Ingredients:
1-1/2 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
2/3 cup sugar |
1/3 cup cornstarch |
1/2 teaspoon salt |
1 can (12 ounces) evaporated milk |
1 cup water |
3 egg yolks, lightly beaten |
1 teaspoon vanilla extract |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
2 large firm bananas |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 5 mini pies.
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