Mini Banana Cream Pies

A WHOLE pie all to myself? Why yes, please!

Well, a whole MINI pie all to myself I mean. I do practice some restraint on occasion.

These little cuties were inspired by Annie’s Eats. She fills a classic pie crust with a brown sugar pastry cream, which just sounded too delicious to pass up. Her recipe is for a whole pie, but I try to take advantage of my mega muffin pan any chance I get. So I figured 6 mini pies would be more fun (and cuter) than 1 regular pie.

I must admit that I’m a sucker for “cute” foods.

The ingredients are all pretty much pantry-staples, so the costs were VERY minimal for me. Also if you don’t have a mega-muffin pan handy, then you could of course make a whole pie (using Annie’s original recipe) or make super mini pies by using a cupcake pan. You will of course have to make 12 crusts, instead of 6.

Ingredients for 6 pies:
For the crusts:

  • 1¼ cups all-purpose flour
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 8 tbsp. cold, unsalted butter, cut into small cubes
  • 3 tbsp. very cold water

For the pastry cream and filling:

  • 1 cups whole milk
  • 3 large egg yolks
  • ¼ cup light brown sugar, packed
  • 2 ½ tablespoons cornstarch, sifted
  • ½ tsp. ground cinnamon
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 2 tbsp. cold unsalted butter, cut into bits

For the topping:

  • 1/2 cup cold heavy cream
  • 1 tbsp. confectioners’ sugar, sifted
  • 1 tsp. vanilla extract
  • 2 ripe but firm bananas, sliced

For the crust:
In a stand mixer bowl with the whisk attachment, combine the flour, sugar, and salt. Add in butter on medium speed to break up the butter into smaller pieces. Switch to paddle attachment and add water on low speed until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.

Preheat oven to 425 degrees.

Cut the dough into 6 equal wedges. Using one piece at a time, while refrigerating the rest, roll out a 5-inch circle. Trim edges if needed to make a “perfect” circle. Place the rolled dough into the muffin pan. Press gently along the sides. The dough will not fill the entire muffin tin, only about ¾-inch up from the bottom. Do the same with the other 5 pieces of dough. Refrigerate muffin tin in between rolling out the crusts.

Cover each crust with foil and filling with dried beans to prevent puffing up. Bake for 10 minutes. Remove foil and bake for another 5 minutes, or until crusts turns golden. Remove from oven and allow to cool completely.

For the pastry cream:
In a small saucepan, bring the milk to a boil.

In a large saucepan, whisk together the yolks, brown sugar, cornstarch, cinnamon, and salt until thick. Then whisking without stopping, drizzle in ¼ cup of the hot milk. Whisk well and then drizzle in the remainder of the milk in a slow, steady stream.

Place the pan over medium heat, and whisk until it boils. Whisk for another 2 minutes and then remove from heat. Whisk in the vanilla extract. Allow to sit for 5 minutes.

Whisk in bits of butter. Stirring until all is incorporated and custard is smooth. Press a piece of saran wrap against the surface of the custard and refrigerate until cold.

Cut the bananas into ¼-inch slices and place 4 slices into the bottoms of each crust.

Whisk the custard before dividing evenly between the 6 crusts.

For the whipped cream:
Whisk all the ingredients together, gradually from low speed to high until desired consistency is desired.

Top each pie with whipped cream. You can pipe the whipped cream or make swirls if desired. I was in a hurry and just slathered it on.

Top each pie with a single banana slice. Serve immediately.

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Published in: on February 28, 2011 at 7:27 am  Comments (1)  
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One CommentLeave a comment

  1. MEGAMUFFIN TIN!


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