Baby Banana Cream Pies!




Introduction: Baby Banana Cream Pies!

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Bananas, sweet creamy pudding, flaky crust, and crisp meringue - banana cream pie can take a bit longer than other pies, but it sure is delicious!

If you prefer, you can leave the meringues off and top each pie with some whipped cream.

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Step 1: You'll Need (software). . .

Crust, a la baby pecan pies

2 bananas (fresh and sliced; or frozen, thawed, and mashed gently)

For the pudding:
  • 3/4 cup white sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
For the meringue (optional):
  • 3 egg whites
  • 1/4 teaspoon corn starch (or cream of tartar)
  • 3/4 cup confectioner's sugar
  • 1/4 teaspoon vanilla extract

Step 2: You'll Need (hardware). . .

  • a medium pot
  • spatula or whisk
  • electric mixer or really really strong arms (for mixing the meringues)
  • large bowl
  • measuring cups and spoons
  • pastry bag or spoons (for forming meringues)
  • rolling pin
  • round cutter
  • muffin tins
  • a fork or other dough docking tool
  • cookie sheet
  • silpat or parchment paper

Step 3: Making Meringues (Low and Slow)

Meringues take a little while to make, but they're a perfect topping for these baby pies. In order to have them ready for the pies, you'll want to start them ahead of the other components. If you'd rather not include the meringues, you can leave them off and top the pies with whipped cream or leave them plain (the meringues can be made and enjoyed separately).
  1. Preheat oven to 200 degrees (F)
  2. Separate three eggs, reserving the yolks for the pudding
  3. Using an electric mixer, beat egg whites until they're foamy and becoming thickened and more opaque
  4. Add corn starch (or cream of tartar) and continue to mix until egg mixture begins to stiffen
  5. Slowly add powdered sugar and beat until stiff peaks form
  6. Mix in vanilla extract
  7. Using a pastry bag or two spoons, form 1.5-2 inch rounds of meringue mixture on a silpat or parchment lined cookie sheet
  8. Bake for 1 1/2 - 1 3/4 hours or until lightly browned and crisp
  9. Open the oven door and allow to cool in the oven before removing

Step 4: Flaky Crust Is a Must

  1. Mix crust according to these directions
  2. Chill wrapped in plastic wrap
  3. Roll out and cut rounds
  4. Roll each round gently to thin it and increase it's size
  5. Place the rounds into the cups of a muffin tin
  6. Poke several holes using the tins of a fork (this is called "docking" - it allows the crusts to be baked ahead of time without rising too much)
  7. Chill for at least 1 hour
  8. Bake at 350 degrees (F) for approximately 20 minutes
  9. Allow to cool to room temperature

Step 5: Banana Pudding!

  1. Add flour, sugar, and salt to a saucepan
  2. Stir in milk and heat over medium heat
  3. Continue stirring constantly until the mixture begins to thicken
  4. Remove from heat and stir a small amount into three gently beaten egg yolks (reserved from meringues)
  5. Add this mixture back into the hot milk mixture and continue stirring
  6. Return to heat and cook an additional two minutes, stirring constantly
  7. Remove from heat and stir in butter, vanilla, and bananas

Step 6: Some Assembly Required

  1. Spoon banana pudding mixture into the cooled, baked pastry shells
  2. Bake at 350 degrees (F) for 10-12 minutes
  3. Chill for an hour
  4. Chop or crush meringues into large/medium chunks and top each baby pie with about a tablespoon
  5. Enjoy!

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    9 years ago on Step 6

    I love cream banana pie i buy at the store. Well have to ask them to order it from Maria Chanllger or what ever her name is now i can tweek yours to my liking