Mini Bana Cream Pies

Banana cream pie has always been one of those desserts that feels comforting and a little nostalgic at the same time.

But instead of making one large pie, I love turning it into these adorable Mini Banana Cream Pies.

Each little dessert has a buttery biscuit crust, silky vanilla custard, fresh bananas, and a cloud of whipped cream on top.

They look bakery-worthy on a dessert table, yet the process is wonderfully simple once you break it down step by step.

How To Make These Mini Banana Cream Pies

Step-by-Step Guide

1. Preheat the oven to 350°F.

2. Melt the butter in a small saucepan and allow it to cool slightly.

3. Place the vanilla biscuits in a food processor and blend until they form fine crumbs.

4. Transfer the crumbs to a bowl, add the melted butter, and mix until the texture resembles wet sand.

5. Divide the crumb mixture evenly among six mini pie tins or small baking dishes.

6. Press the mixture firmly into the bottom to form the crust.

7. Bake for 5–7 minutes until the bases become lightly crisp.

8. Remove from the oven and set aside to cool.

9. In a small bowl, whisk together the egg yolks and cornstarch until smooth and lump-free.

10. In a medium saucepan over medium-high heat, combine the whole milk, heavy cream, sugar, and salt. Stir continuously until the sugar dissolves and the mixture begins to gently simmer.

11. Take about ½ cup of the hot milk mixture and slowly drizzle it into the egg yolk mixture while whisking constantly. This gradual process warms the eggs without scrambling them.

12. Slowly pour the tempered egg mixture back into the saucepan while whisking continuously.

13. The custard will begin bubbling and thickening quickly. Continue whisking for several minutes until the mixture becomes smooth and thick.

14. Remove the saucepan from the heat and stir in the softened butter and vanilla extract.

15. Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool for about 15–25 minutes.

16. Slice the bananas and arrange them in a single or slightly overlapping layer inside each mini pie crust.

17. Spoon the cooled custard evenly into the crusts and smooth the tops with a spoon.

18. Refrigerate the pies for at least 6 hours, or ideally overnight, so the custard sets completely.

19. When ready to serve, combine the heavy cream and sugar in a bowl and whip until stiff peaks form.

20. Spread or pipe the whipped cream onto each pie.

21. Slice additional bananas and arrange them on top, then sprinkle with chopped walnuts for garnish.

Important Recipe Notes

• The custard method is based on a technique from Sally’s Baking Addiction. To ensure a thicker custard, I used slightly heaping tablespoons of cornstarch and cooked it a bit longer until it visibly thickened.
• The custard will thicken further as it cools. If it starts becoming too firm while resting, assemble the pies sooner rather than later.
• Although the pies need at least 6 hours to set, letting them chill overnight gives the best texture.
• You can prepare the crust, custard, and assembled pies up to a day in advance. However, add the whipped cream and fresh banana slices only right before serving to prevent browning and softening.

Why You’ll Love This Recipe

• Individual-sized desserts that look beautiful on a dessert table.
• Buttery biscuit crust paired with silky vanilla custard.
• Classic banana cream pie flavor in a fun mini version.
• Perfect make-ahead dessert for gatherings.
• Creamy, nostalgic, and irresistibly delicious.

📌 Mini Banana Cream Pies (Recipe Card)

Ingredients

Crust:

• 6.5 ounces vanilla biscuits, crushed
• 3 ounces butter, melted

Filling:

• 4 egg yolks
• 2 tablespoons cornstarch
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup sugar
• Pinch of salt
• 1 tablespoon vanilla extract
• 2 tablespoons butter, softened
• 2 bananas, sliced

Topping:

• 3 bananas, sliced
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Handful of walnuts, chopped

Instructions

• Preheat oven to 350°F.
• Mix crushed biscuits with melted butter and press into six mini pie tins.
• Bake crusts for 5–7 minutes; cool.
• Whisk egg yolks and cornstarch together.
• Heat milk, cream, sugar, and salt until simmering.
• Slowly whisk some hot milk into egg mixture, then return mixture to saucepan.
• Cook while whisking until thickened.
• Stir in butter and vanilla; cool slightly.
• Place banana slices into each crust and top with custard.
• Refrigerate at least 6 hours or overnight.
• Whip cream with sugar and spread over pies.
• Top with banana slices and walnuts before serving.

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