Mini Banana Cream Pie Recipe
Recipe type: Dessert, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
This Mini Banana Cream Pie Recipe will keep both sides of your family happy on Thanksgiving-the side that likes cream pies and the side that doesn't.
  • For the pie crusts:
  • 12 graham crackers
  • ⅓ cup sugar
  • ½ teaspoon cinnamon
  • ⅓ cup pecans
  • ½ cup white chocolate, chopped
  • ¼ cup mini chocolate chips (optional)
  • 8 tablespoons butter, melted
  • For the pastry cream:
  • 2 cups milk
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • ¾ cup sugar
  • 6 tablespoons cornstarch
  • 6 large Davidson's Safest Choice Egg yolks
  • 2 tablespoons butter
  • 3 large bananas
  • 1 can caramel sauce (garnish)
  • Whipped Cream:
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish:
  • 6 ounces white chocolate, shaved
  1. Preheat the oven to 350 degrees.
  2. Prepare the pie crusts by breaking the graham crackers into the bowl of a food processor. Pulse until the crackers are the size of large peas.
  3. Add sugar, cinnamon, pecans and white chocolate. Pulse again until mixture is like coarse sand.
  4. Drizzle in the melted butter and blend in evenly without over processing the graham crackers and fold in the mini chocolate chips (preferably by hand).
  5. Press the graham cracker mixture into ramekins or muffin cups. The crust should be between ¼ and ½ inch thick.
  6. Bake for 8 to 12 minutes or until the nuts are toasted and the chocolate is melted. Check frequently to make sure they don't scorch or burn. You will know they are done when you begin to smell the nuts.
  7. To prepare the pastry cream, pour milk into a sauce pan. Split the vanilla bean in half lengthwise and scrape the seeds into the milk. Add the vanilla pods to the milk, as well. Bring milk to a simmer, immediately remove from heat and set aside to steep for 15 minutes.
  8. Beat the egg yolks, sugar and cornstarch together until the egg yolks thicken and lighten in color. Temper the eggs by pouring about ⅓ of the milk into the eggs mixture while whisking vigorously.
  9. Pour egg mixture into the saucepan with the remaining milk mixture and return to medium heat. Stir constantly until the mixture is just about to boil. Quickly remove it from the heat.
  10. Stir in the butter.
  11. Strain the pastry cream through a fine sieve.
  12. Pour the cream into a bowl and cover with plastic wrap. The plastic should touch the entire surface of the cream so that it does not form a "skin" while cooling. Set the bowl in an ice bath until cool and then chill in the refrigerator for at least one hour or over night.
  13. Whip the cream with the sugar and vanilla to soft peak stage. Chill until ready to use.
  14. Assemble the Mini Banana Cream Pies:
  15. Remove the pastry cream from the refrigerator and spoon some of the pastry cream into the pie crusts.
  16. Slice the bananas over the cream.
  17. Drizzle with Dulce de Leche or caramel sauce.
  18. Top with whipped cream.
  19. Garnish with shaved white chocolate.
Recipe by Everyday Southwest at