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a small banana cream pie in a dessert dish next to a floral napkin
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4.88 from 8 votes

Mini Banana Cream Pie

Homemade mini banana cream pie made with one banana, creamy vanilla pudding and a cookie crust. Deliciously rich single serving recipe.
Prep Time15 minutes
Cook Time15 minutes
Cooling Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: banana, banana cream pie, pie, pudding
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • ½ cup whole milk
  • 2 tablespoons sugar
  • teaspoon salt
  • ¼ cup heavy cream , or heavy whipping cream
  • 1 tablespoon cornstarch
  • ½ tablespoon salted butter
  • ¼ teaspoon vanilla extract
  • 6-8 vanilla wafers or similar cookie (use as many cookies as you need to cover the bottom and sides of your dessert dish)
  • 1 medium banana
  • whipped cream , optional for topping

Instructions

  • Prepare the Pudding: Start by warming milk in a 1-quart saucepan over medium-low heat. Add sugar and salt, stirring occasionally. Wait until the milk mixture begins to steam, which should take about 5 minutes. In the meantime, in a separate small bowl, whisk cream and cornstarch together until it forms a smooth mixture.
  • Thicken the Pudding: Once the milk is heated, blend in the cornstarch mixture. Keep stirring frequently as the mixture starts to simmer.
  • Finalize Pudding Consistency: Reduce the heat to low and continue stirring for about 5 minutes, until the pudding thickens to the desired consistency.
  • Add Final Touches to Pudding: Take the pan off the heat. Mix in butter and vanilla, stirring until the butter is completely melted.
  • Cooling the Pudding: Transfer the pudding to a bowl and let it cool. It will continue to thicken as it cools down.
  • Pie Assembly: Line the bottom and sides of a small dessert dish or cup with cookies.
  • Adding Banana Layer: Slice a banana and neatly arrange the slices over the cookies in your dish.
  • Adding Pudding Layer: Gently pour the cooled pudding over the banana layer. Cover the dish and refrigerate for 1-2 hours to set.
  • Final Touches: Before serving, top the pie with whipped cream and additional banana slices, if you like.

Notes

  • Optimal Use of Bananas: This recipe is ideal when you have just one banana. However, if you happen to have two bananas, simply double the pudding ingredients, add a few extra vanilla wafers, and you can easily make a second pie.
  • Milk Selection: For the best results, whole milk is recommended. It contributes to the creamy and rich texture of the pudding.
  • Cornstarch and Cream Mixture: It’s crucial to whisk the cornstarch with the cream thoroughly until the mixture is completely smooth. This ensures a lump-free pudding when added to the pot.
  • Adding Butter and Vanilla: Incorporate the butter and vanilla into the mixture after removing the pot from the heat. Adding them at this stage enhances the vanilla flavor, making it more pronounced and aromatic.
  • Crust Variations: Besides vanilla wafers, try making a graham cracker crust using graham crackers or digestive biscuits for a different texture and taste.
  • Parfait Alternative: For a simpler version, skip the crust entirely and create a banana and pudding parfait. Layer the banana slices and pudding in a glass for an elegant presentation.
  • Flavor Variations: Experiment with different flavors like chocolate or coconut. Use a chocolate pudding recipe for a chocolate banana cream pie twist, or a sweet coconut cream pudding recipe for a tropical coconut cream pie variant.

Nutrition

Serving: 1dessert | Calories: 660kcal | Carbohydrates: 66g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 509mg | Potassium: 628mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1323IU | Vitamin C: 10mg | Calcium: 177mg | Iron: 1mg

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