Description
Deliciously small treats featuring a crisp crust, soft bananas, and a light cream custard, perfect for snacks or parties.
Ingredients
Scale
- 1 pre-made pie crust
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup milk
- 1 egg yolk
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the pie crust according to package instructions and cut into small circles to fit mini tart pans.
- Bake the crust until golden and let cool.
- Heat milk in a saucepan over medium heat. In a separate bowl, mix egg yolk, cornstarch, and powdered sugar.
- Gradually add the hot milk to the mixture, stirring constantly.
- Return to heat and cook until thickened, then stir in vanilla extract. Let cool.
- Whip the heavy cream until soft peaks form. Gently fold in the cooled custard.
- Layer the banana slices in the mini crusts and top with the cream mixture.
- Chill in the refrigerator until set.
- Serve and enjoy!
Notes
Use firm ripe bananas to avoid moisture. Cool the custard fully before folding in whipped cream for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg