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Mini Banana Cream Pie Recipe

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 single-serving cherry pie and mini pumpkin pie and this wonderful mini fresh strawberry pie.

Why this Pie Works!

  • 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 or this simple mini 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 1/3 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.

See the recipe card for full information on ingredients and quantities.

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!

Expert 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.

Recipe FAQs

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.

How do I store mini banana cream pie 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 in blue baking dish.

Mini Banana Cream Pie

A creamy dreamy banana creamy pie made with homemade pudding and fresh bananas.
5 from 2 votes
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
  • 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
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