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    Home ~ Recipes ~ Dessert Recipes for One

    Mini Banana Cream Pie Recipe

    LAST UPDATED: Jun 18, 2022 · PUBLISHED: Jun 10, 2022 · BY: Sydney · Leave a Comment

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    whipped cream on top of a small banana cream pie with flowers scattered on table.
    Mini banana cream pie in a blue baking dish.

    You won't believe how wonderful this easy mini banana cream pie recipe tastes! The mini pie recipe is a scaled-down variation of my popular banana pudding recipe.

    Other mini pies you might enjoy include my cherry pie and pumpkin pie recipes

    this Recipe

    Why This Homemade Banana Cream Pie Recipe Is Great

    • I use a homemade vanilla pudding that tastes better, is easy to make, and there is no waste.
    • The pie is made with a simple refrigerated pie crust or try my easy mini rustic crust recipe. A graham cracker crust is also easy and tasty.
    • One small banana is enough to fill this delicious dessert with slices of banana in every bite.

    Ingredient Notes

    • Pie Crust: I used ⅓ of a Pillsbury refrigerated pie crust for this recipe. Other pie crust ideas are vanilla wafers, sugar cookies, or graham cracker crumbs crust which is all good options.
    • Banana: Use ripe bananas but not overripe; they should be soft but not mushy.
    • Milk: I always have 2% on hand, but whole milk will provide a slightly richer flavor and thicker consistency.
    • Cream: The secret to a rich pudding is adding in a bit of heavy whipping cream
    • Sugar: The sugar adds just the right amount of sweetness to the pudding; another reason to make your own pudding is you have more control over the level of sweetness
    • Cornstarch: Added as a thickener.
    • Salt: The salt enhances the flavor and helps to balance the sweetness.
    • Vanilla Extract: Vanilla extract; however, vanilla paste can be substituted.
    • Whipped topping: You can use homemade whipped cream or store-bought topping.

    Step by Step Recipe Directions

    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)

    Roll out the pie crust and place it in the pie dish, crust should come up to the edges of the baking dish.

    Cover the crust with parchment paper and fill with pie weights. Place on a baking sheet and bake at 400°F for 12 minutes until the crust is fully cooked and golden brown.

    Add the milk to a small 1-quart saucepan and warm over low-medium heat. Stir the milk frequently until it begins to steam, about 3-4 minutes.

    While the milk is heating whisk together the cornstarch and cream in a small bowl or cup until you have a smooth paste.

    Pour in the cornstarch paste and stir until the mixture begins to simmer. Reduce heat to low and stir constantly until the pudding mixture thickens about 4-5 minutes.

    Remove the pan from heat and stir in the vanilla paste. Pour into a small bowl and let cool.

    Place the banana slices into the cooled pie crust.

    Spoon the pudding into the prepared pie crust, covering the layer of banana slices. Loosely cover with plastic wrap and refrigerate for at least one hour before serving.

    When ready to serve, top with whipped cream and enjoy this easy dessert!

    Important Cooks Tips

    • Whole milk works best for a creamier, thicker pudding; adding a little heavy cream makes a richer pudding.
    • Make sure to whisk the cornstarch and cream together until it's smooth, with no lumps.

    How to Store Leftovers

    If you have any! Wrap with plastic wrap and refrigerate for up to two days. The bananas will turn brown, but they will still taste wonderful!

    Mini Banana Cream Pie: Frequently Asked Questions

    Can you make the pie ahead of time?

    Yes, you can cook the pudding and make the crust the day before. Keep the ingredients refrigerated and separate until ready to assemble the pie. Don't add the banana or whip cream until ready to serve. The reason you want to keep it separate is the bananas will turn brown and the whipped cream will collapse and get runny.

    Can I use a boxed pudding mix?

    Yes, but the flavor will be a bit different; if you enjoy the flavor of an instant vanilla pudding, by all means, use it. A homemade pudding is really easy, and once you make it from scratch, you will probably never go back to a boxed mix.

    You might enjoy these other single-serving pies

    • A mini strawberry pie on plate with can of whipped cream behind it.
      Mini Fresh Strawberry Pie for One
    • Homemade mini pumpkin pie topped with whipped cream.
      Mini Pumpkin Pie Recipe for One
    • overhead view of no bake cheesecake for one in a 4-inch tart pan.
      Single Serve No Bake Cheesecake Recipe
    • Mini cherry pie on plate with fresh cherries scattered on table."
      Homemade Mini Cherry Pie for One

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    Mini banana cream pie in blue baking dish.

    Banana Cream Pie

    A creamy dreamy banana creamy pie made with homemade pudding and fresh bananas.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 1 (4-inch) pie
    Calories: 537kcal
    Author:Sydney Dawes

    Ingredients

    • ¼ refrigerated pie crust
    • ½ cup milk whole
    • 2 tablespoons sugar
    • ⅛ teaspoon salt
    • 2 tablespoons heavy whipping cream
    • 2 teaspoons cornstarch
    • ¼ teaspoon vanilla extract
    • 1 banana small
    • 2 tablespoon whipped cream

    Instructions

    • Roll out the pie crust and place in the pie dish, crust should come up to the edges on baking dish.
    • Cover the crust with parchment paper and fill with pie weights. Bake at 400°F for 12 minutes until the crust is fully cooked and lightly browned.
    • Add the milk, sugar, and salt to a small 1-quart saucepan and warm over low-medium heat. Stir the milk frequently until it begins to steam, about 2-3 minutes.
    • While the milk is heating whisk together the cornstarch and cream in a small bowl or cup until you have a smooth paste.
    • Pour in the cornstarch paste and stir until the mixture begins to simmer. Reduce heat to low and stir constantly until the pudding mixture thickens about 4-5 minutes.
    • Remove the pan from heat and stir in the vanilla paste. Pour into a small bowl and let cool.
    • Place the sliced bananas into the cooled pie crust.
    • Spoon the pudding into the prepared pie crust, covering the bananas. Loosely cover with plastic wrap and refrigerate for at least one hour before serving.

    Notes

  • Whole milk work best for a creamier thicker pudding, however, a low-fat milk still works quite well.
  • Make sure to whisk the cornstarch and cream together until it's smooth, with no lumps.
  • Nutrition

    Serving: 1g | Calories: 537kcal | Carbohydrates: 59g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 415mg | Fiber: 3g | Sugar: 32g

    More Dessert Recipes for One

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      Eggless Banana Bread Recipe for One
    • bite of cake on fork over a small frosted cake in a ramekin.
      Eggless Chocolate Cake Recipe For One
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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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