MINI BANANA CREAM PIES
Mini pies are all the rage, and this cool and luscious banana cream pie is no exception. Whether it's just the two of you or a party of five, savor this classic dessert without the fear of wasteful leftovers. -Carol Maertz, Spruce Grove, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 mini pies.
Number Of Ingredients 14
Steps:
- Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of five 5-in. pie plates. Place on a baking sheet. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Slice bananas into crusts; spoon custard over top. Top with whipped cream. Refrigerate for at least 3 hours before serving.
Nutrition Facts :
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