Saturday, July 7, 2012

Mini Banana Cream Pie Recipe

My son has been begging me to make him banana cream pie for months now.  Today I decided to finally make it since we have guests coming over and 3 very riped bananas no one wants to eat! I highly doubt he knows what banana cream pie is - other than what he saw in one of the children's TV shows :D  but alas, he gave me a chance to have a fun time making these mini pies and to spend some fun times with them too!  Try it out - it's not that hard!


1 package read-made mini shells (find it in the freezer section of your local supermarket) _ I used the sweetened type


  • 4 egg yolks
  • 1/2 cup (125 mL) granulated sugar
  • 1/3 cup (75 mL) cornstarch
  • 3 cups (750 mL) milk
  • 2 tbsp (30 mL) butter
  • 1 tsp (5 mL) vanilla
  • 2 bananas, sliced
  • Garnish:
  • 1 cup (250 mL) whipping cream, Whipping cream stabilizer, icing sugar to taste and cocoa powder
  • Preparation

    Filling: In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup (125 mL) of the milk; set aside.
    In heavy saucepan, heat remaining milk over medium heat until bubbles form around edge; whisk into yolk mixture. Return to pan and cook over medium-low heat, stirring, until thick enough to mound on spoon, about 5 minutes. Stir in butter and vanilla. Scrape into bowl. Place plastic wrap directly on surface; refrigerate just until cooled, about 2 hours.

    Place the shells on a baking sheet and follow package instructions to bake.  I baked them at 350C for about 9-10 minutes or until shells take on a golden colour
    Melt about 2 oz chocolate over a double boiler.
    Melted chocolate
    Kids helped peal and prepare the bananas

    Drizzle melted chocolate over bottom of crust; spread evenly with back of spoon. Refrigerate until set, about 10 minutes. 

    Without stirring custard, spoon about 1 tsp on each shell.
    Arrange banana slices over top
    Top with remaining custard. 

    Garnish: In bowl, whip cream. Add stabilizer and icing sugar to taste.  Using piping bag or with spatula, pipe into rosettes or spread to cover top. 
    Sprinkle with cocoa powder.

  • I test tasted these yummy things just now.  You should get the slight saltiness of the crust, paired with the bitterness of the chocolate, the texture of the sweet bananas mixed in the smooth custard and the fluffiness of the whipped cream.
  • ENJOY!!!!


  1. Looks yummy! I love the idea of the chocolate with the banana.

    How much stabilizer do you use, and is it meringue powder, or is that something different?

    I made my own pudding for raspberry cream pie this Mother's Day....hadn't done homemade pudding in years but it really is quite easy. I like that I can use less sugar than the store-bought mixes.

  2. Sharla, i didn't take the pic, but just get the Dr Oetker Whip It sachet per cup of whipping cream you use. If you are going to eat right away, there is really no need to use it though...the pie as per this recipe came out not sweet at all! i might even add just a tad of sugar :D ENJOY!

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