Just the Right Size Banana Cream Pie
Perfectly portioned for small gatherings or intimate family dinners, "Just the Right Size Banana Cream Pie" is a delightful twist on the classic dessert. Featuring a buttery graham cracker crust, creamy homemade vanilla custard, and perfectly ripened bananas, this miniature masterpiece delivers all the indulgence of its full-sized counterpart without overwhelming leftovers. The quick prep time and simple ingredients make it an ideal treat for weeknight desserts or special occasions. Finished with a cloud of whipped cream and optional dark chocolate shavings, this pie is as visually stunning as it is delicious. Chill, slice, and savor each bite of this charming banana cream pie recipe tailored just for you!
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Recipe Information
Ingredients
- 0.75 cup Graham cracker crumbs
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 0.25 cup Granulated sugar (for custard)
- 2 tablespoons Cornstarch
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 small Bananas, ripe
- 0.5 cup Whipped cream, for topping
- 1 tablespoon Dark chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar until evenly mixed and resembling damp sand.
Press the mixture firmly into the bottom and sides of a 7-inch pie dish to form an even crust.
Bake the crust for 8-10 minutes, or until slightly golden. Let it cool completely before adding the filling.
In a medium saucepan, whisk together milk, heavy cream, 1/4 cup of sugar, and cornstarch until smooth. Heat over medium flame, stirring constantly, until it begins to thicken (about 5-7 minutes).
In a small bowl, whisk the egg yolks. Temper the eggs by adding a ladleful of the hot milk mixture into the yolks, whisking quickly to prevent curdling.
Pour the tempered yolks back into the saucepan, continuing to whisk. Cook for another 2-3 minutes until the mixture becomes a thick custard.
Remove the saucepan from heat and stir in the vanilla extract. Let the custard cool slightly.
Slice the bananas into thin rounds and arrange a layer over the cooled crust.
Pour the custard over the banana slices, gently spreading it into an even layer.
Chill the pie in the refrigerator for at least 2 hours, or until fully set.
Before serving, top the pie with whipped cream. Optionally, garnish with chocolate shavings for an extra touch of indulgence.
Slice and serve your perfectly sized banana cream pie!
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 131.5 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 496 mg | 38% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
