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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

5 ServingsPrep: 30 min. Bake: 15 min. + chilling

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 can (12 ounces) evaporated milk
1 cup water
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 large firm bananas

Directions

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.

2 of 2

Mini Banana Cream Pies (continued)

Directions (continued)

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. Yield: 5 mini pies.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.