Mini Banana Cream Pies

Mini Banana Cream Pie ~ A classic pie gets simplified and individualized in a cupcake liner. This might just be the easiest pie to make-ever! Throw all your ingredients in a blender or a food processor and process, then bring it to temperaturepour, chill and serve. Done.

Individual Banana Cream Pie

Individual Banana Cream Pie

Its been a while since I made a banana cream pie. In fact its been years. Im not sure what really made me crave it all of sudden. Now Im a little obsessed with it. I actually made it twice this weekend, partly because I ate 1/3 of the pie and then dropped the piece that was perfectly sliced for the picture. Getting a perfectly sliced piece wasnt easy, especially since the filling is a custard and that does not usually go hand in hand with nice clean cut lines.

Now, you know me and pretty food-Im a perfectionist. Okay, Im anal. I wanted to find a solution to serving Banana Cream Pie that didnt require the steady precision of surgical tools for a perfect slice. My first thought was to add more cornstarch to firm up the filling, but then I realized more cornstarch would yield a rubbery like filling. So I decided to ditch the pie pan for some individual servings.

The only problem was I didnt have enough individual pie pans, so I used cupcake liners instead and you know what? Im so glad I did! Lets face it, its hard to turn down anything from a cupcake linergoodness can always be found between the pleats.

A few notes:

  • If you do not have food processor, a blender will work just as well to process the custard filling.
  • I added coconut and pecans to the graham cracker crust for added flavor. Of course if you are not a fan either, you can easily omit those portions and decrease the tablespoons of butter from 8 to 6. If you are using coconut and pecans, make sure to toast them for about 5-7 minutes or until golden for added flavor.
  • The filling can be made one day in advance and assembled the night before, any earlier and the filling starts to darken like bananas do when they age.
  • To finish the Banana Cream pie you can drizzle caramel sauce like the picture or drizzle chocolate sauce-your palate, your preference. For the whip cream piping along the edge, I used Wiltons tip number 199.

Mini Banana Cream Pie

Makes approximately 14 individual pies

Preparation: Fill cupcake pan with liners. Heat oven to 350 degrees F.


Coconut and Pecan Graham Cracker Crust:

  • 1 12 cup graham cracker crumbs
  • 12 cup sweetened coconut shreds, toasted
  • 12 cup pecans
  • 12 cup sugar
  • 8 tablespoons butter, melted

Banana Cream Pie Filling:

  • 1 12 bananas, 1/2 banana for divided use
  • 1 cup milk
  • 1 cup heavy cream
  • 14 cup corn starch
  • 12 cup sugar, plus 2 tablespoon sugar
  • 1 tablespoon vanilla
  • 14 kosher salt


Coconut and Pecan Graham Cracker Crust:

1. Place graham cracker crumbs, toasted coconut shreds, toasted pecans and sugar in a food processor bowl and pulse to crumble. Alternatively, you can place all ingredients in a baggie use a rolling pin to crumble the mixture. Add melted butter and mix to combine.

2. Place 1 12 tablespoon of graham cracker crust mixture into bottom of cupcake liner. Use the bottom of a glass to press mixture down. Bake crust for about 6-8 minutes or until golden brown.

Banana Cream Pie Filling:

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.


1. Pour mixture banana cream filling over crust and into liner about 2/3 of the way up. Using the remaining bananas, place one layer of sliced bananas on top. Place a thin second layer of banana cream filling on top of bananas. Drizzle caramel sauce on top and pipe whip cream as desired.