September 17, 2014

Baby Banana Cream Pies!On a recent email thread with friends, someone asked us to share a favorite memory from the past year. One person responded with, “Jo brought… some kind of banana cream pies to eat with fresh whipped cream once. It was delicious.” That’s gotta count for something!

Fluffy Banana Cream Pie Recipe

So now I shall share the recipe with y’all! The recipe below looks more complicated than it is. Basically, you just bake a crust (buy one at the store if you want!):Make a crust

Then make a fluffy pastry cream, and then layer the pastry cream with bananas:

Layers for Delicious Baby Banana Cream Pies

You can make six baby banana cream pies if you have mini tart pans, or one big one with a fluted tart pan.

Note: Be sure to remove your crusts from the mini tart pans first, before assembling everything… otherwise your pies will be stuck in the pan like mine were. In case you find yourself in the same predicament, you can just use a toothpick, poke it into 5 spots along the edge to loosen the crust, and then pry it out with the toothpick. It may come out a little broken along some edges, but it’s just as delicious!


Baby Banana Cream Pies
Makes 6 mini pies
(or 1 big one)


Pastry Cream Filling

Whipped Cream Topping


For the crust: Preheat oven to 350°F. In a stand mixer or food processor, combine the powdered sugar, flour, and butter until it forms a ball. Press into a mini tart pans (or a fluted tart pan with a removable bottom for a large pie), then bake for 12-15 minutes until lightly browned. Let cool.

For the pastry cream filling: In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining 1/3 cup sugar and cornstarch, then stir into the eggs until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while whisking so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and let cool. If you want, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Topping: Whip cream and sugar to form peaks in a separate bowl. Fold 1/3 of the whipped cream (eyeball it) into the cooled pastry cream recipe above to lighten it. Set aside the rest of the whipped cream for the topping.

Assembly: If you are using mini tart forms, remove the crusts from the pan first. Then layer in the following parts into each tart, starting from the bottom: Baby Banana Cream Pies

You can enjoy this right away! I also like to let mine sit in the fridge for a few hours so everything kind of sets together. Then when you cut into it, the slices stay a little more intact. Yum yum!Baby Banana Cream Pies... all done!

Also see my post on ideas for using up your leftover egg whites.

2 responses to “Baby Banana Cream Pie Recipe”

  1. karen says:

    HI Jo, this looks yummer!!! I love the 6 mini pan, gotta get one and will try. Uncle Ray is gonna love ya for this, he loves any kind of pies 🙂