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NO BAKE MINI BANANA CREAM PIES

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Course Dessert
Servings 12

Ingredients
  

Graham Cracker Crust

  • 1 1/4 c. fine graham cracker crumbs
  • 1/4 c. sugar
  • 6 tbsp. butter melted

Cream Filling

  • 3/4 c. sugar
  • 3 tbsp. cornstarch non-gmo
  • 1/4 tsp. salt
  • 2 c. milk
  • 2 eggs
  • 2 tbsp. butter
  • 1 tsp. vanilla

2 medium fresh bananas

Instructions
 

Prepare Graham Cracker Crust

  • Prepare muffin tin with cupcake liners. Set aside. Using a rolling pin or food processor, grind graham crackers into fine crumbs. Dump them into a medium mixing bowl and stir in sugar to combine.
  • Add in melted butter and stir until crumbs and sugar are completely coated with butter.
  • Measure out 1 1/2 tablespoons of crust ingredients into each prepared muffin tin liner. Using the back of the tablespoon, press crust mixture into the bottom. Chill in freezer for 30 minutes.

Prepare Cream Filling

  • Crack eggs in a small bowl and whisk together. Set aside.
  • In a saucepan, combine sugar, cornstarch, and salt. Whisk in 2 cups of milk. Turn on heat to medium. Cook, whisking frequently. Once mixture has started to boil make sure heat is on low and whisk continuously until it has boiled 2 minutes.
  • Temper eggs by pouring a little bit of the boiled milk mixture from the saucepan into the egg bowl, whisking together with the eggs (this prevents your eggs from scrambling). Continue adding small amounts at least 4 - 5 times before pouring the tempered egg mixture from the bowl into the saucepan. Cook mixture 2 more minutes whisking frequently.
  • Take saucepan off heat. Add butter and vanilla. Whisk to combine. Let cool slightly.

Assemble no bake mini banana cream pies

  • Slice bananas. Pull graham cracker crusts out of freezer and layer sliced bananas on top of the crust. Carefully pour cream filling on top of each mini banana pie to complete. Make sure banana slices are fully submerged.