1. Prepare the Crust
- Mix Crust Ingredients:
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Stir until the mixture resembles wet sand.
- Press into Molds:
- Spoon the mixture into the bottom of mini pie molds or a muffin tin, pressing it down firmly with the back of a spoon or your fingers to form an even layer. Make sure to press the crumbs up the sides to form a crust.
- Chill:
- Refrigerate the crusts for at least 30 minutes to allow them to set and firm up.
2. Prepare the Banana Cream Filling
- Heat Milk:
- In a medium saucepan, heat 1 cup whole milk over medium heat until it begins to steam, but do not let it boil.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Combine with Egg Yolks:
- In another bowl, whisk the 2 large egg yolks. Gradually add the heated milk to the egg yolks, whisking constantly to temper them.
- Cook Filling:
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This should take about 2-3 minutes.
- Add Flavorings:
- Remove the saucepan from heat and stir in 1 teaspoon vanilla extract.
- Cool and Fold in Bananas:
- Let the filling cool slightly before gently folding in the sliced bananas.
3. Assemble the Mini Pies
- Fill Crusts:
- Spoon the banana cream filling into the chilled graham cracker crusts, smoothing the tops with the back of a spoon.
- Chill:
- Refrigerate the pies for at least 2 hours, or until the filling is set.
4. Prepare the Whipped Cream Topping
- Whip Cream:
- In a medium bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract using an electric mixer on medium-high speed until stiff peaks form.
- Pipe or Spoon Whipped Cream:
- Spoon or pipe the whipped cream over the chilled banana cream filling.
5. Garnish and Serve
- Garnish (Optional):
- Garnish with extra banana slices and a sprinkle of crushed graham crackers if desired.
- Serve:
- Serve the mini banana cream pies immediately, or keep them chilled until ready to serve.
Tips for Perfection
- Banana Freshness: Use ripe bananas for the best flavor and texture. They should be soft but not overripe.
- Chilling Time: Be sure to let the crusts and filling chill thoroughly to ensure the pies hold their shape and the flavors meld together.
- Whipped Cream: For the best results, use cold cream and beat it until stiff peaks form.
Conclusion
No-Bake Mini Banana Cream Pies are a delightful and easy-to-make dessert that captures the classic flavors of banana cream pie in a convenient mini format. With a buttery graham cracker crust, creamy banana filling, and light whipped cream topping, these mini pies are a sweet treat that everyone will love. Enjoy the perfect bite-sized indulgence!