Ingredients
Scale
- 1 ½ cups graham cracker crumbs (you can substitute with digestive biscuits if preferred)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 large ripe bananas, sliced
- 2 cups whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- Optional garnish: shaved chocolate or toasted coconut flakes
If you’re looking for a dairy-free twist, I’ve found that coconut milk works beautifully in the filling, and vegan butter can replace the unsalted butter in the crust. Just a little heads-up from my kitchen to yours!
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottoms and up the sides of mini tart pans or a mini muffin tin lined with paper cups. Use the back of a spoon or a small glass to compact the crust well. Chill in the refrigerator for at least 30 minutes to set.
- While the crust chills, slice the bananas into thin rounds and set aside. This part always reminds me of the afternoons with Mama Lou, who would carefully slice bananas while telling stories about her childhood—it made the simple act feel special.
- In a medium saucepan, whisk together the egg yolks, ½ cup sugar, and cornstarch until smooth.
- Slowly add the milk to the egg mixture, whisking constantly to avoid lumps. Cook the mixture over medium heat, stirring continuously until it thickens and just starts to bubble, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.
- Once cooled, fold the sliced bananas gently into the custard, reserving a few slices for topping.
- In a separate bowl, whip the chilled heavy cream with powdered sugar until stiff peaks form. This step is where I often think of Ouma, who can whip cream faster than anyone I know—she taught me the importance of patience and precision here.
- Fold about half of the whipped cream into the banana custard mixture to lighten it.
- Spoon the creamy filling into each chilled crust, then top with a dollop of the remaining whipped cream and a banana slice for garnish.
- Refrigerate the mini pies for at least 2 hours before serving to allow the flavors to meld and the filling to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
