More pies to kick of the week this week! And did I mention it’s mini banana cream pie? Which means it’s totally okay for you to eat a whole pie! Yay!
This weekend was a productive one, but way too short (why is it that weekends are always so short??). I think we need to petition for the weekend to be longer somehow. I was working at a wedding in Malibu on Saturday helping my super talented florist friend at Ellamah. She makes the most beautiful wedding flowers! Love! And the venue was also beautiful, it was in Malibu, duh! But the traffic, oh geez, the traffic wasn’t fun, crazy LA traffic, GRRR…
And then on Sunday, we had a full house for dinner, Vietnamese grilled pork noodle (bún chả) with fried spring rolls (similar to egg rolls but with rice paper wrapper instead). It was my first time making these fried spring rolls, and they came out pretty good! *pat self on the back* 🙂 My mom even requested a Pimm’s cup! And mom doesn’t drink, but she loved it! LOL! I was beat though by the end of the night, which is why I didn’t get a chance to schedule today’s post to go up this morning.
But no matter, let’s get to this mini banana cream pie recipe. Totally cute, single serving pies (or you can share), really easy to make, the only real work is in the pie crust. But remember, practice makes better, the more pie crust you make, the easier it will become. Trust me on this, cuz just a few years ago, I didn’t think it was possible for me to make a pie.
The filling is made with instant banana pudding (hah! I cheat!) and whipped cream, with a layer of banana slices. Then topped with more whipped cream, add a banana slice, or a pie crust cookie! Easy peasy mini banana cream pie!
I made the pie crust cookies with the excess pie dough. Roll all the excess dough up, and out to ⅛” in. Then cut out shapes using a cookie cutter, place on a cookie sheet, sprinkle with cinnamon sugar (a tablespoon of sugar + a pinch of cinnamon) and pop into the oven when your pie crusts are done. Bake for about 10 minutes or until golden brown.
Mini Banana Cream Pie
For the pie crust:
- 1 ¼ cup all-purpose flour
- 4 oz unsalted butter (1 stick)
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 3 tablespoon cold water
For the filling:
- ½ – 3.4 oz box of Jello instant banana cream pudding ((1.7 oz, 48 g))
- 1 cup whole milk
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large banana
- 1 teaspoon lemon juice
- To prepare the pie crust, put flour, sugar and salt in the food processor fitted with the dough blade and pulse a few times to mix.
- Cube the butter and add to the flour mixture. Make sure butter is cold. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
- Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Roll the dough into a square about ⅛” thick, it will be about 11”x11”. Cut into four smaller squares. Carefully place the dough squares into 4 mini pie pans (I used disposable tins). Trim the edges to fit the pans, crimp with a fork for flute with your fingers.
- Wrap all four pie pans in plastic and place in the freezer while you preheat the oven.
- Preheat the oven to 400°F.
- Take pie pans out of the freezer. Place a piece of foil over the dough, wrap the foil to cover the edge of the pie as well. Place dry bean over the foil, press the beans into the side of the pie pan to keep the side of the crust in place during blind baking.
- Place the mini pies on a baking sheet and bake for 15 minutes. Then carefully remove foil and dry beans. Bake for another 10 minutes uncovered to brown.
- Remove from the oven and let cool completely on a cooling rack before adding filling.
- For the filling, slice the banana to ⅛” slices, place in a bowl and mix with 1 tsp of the lemon juice to prevent browning.
- Use a kitchen scale to measure half of the instant pudding mix, about 1.7 oz. Mix with 1 cup of cold milk in a small mixing bowl, whisk until thicken, refrigerate.
- In another mixing bowl, add the heavy whipping cream, ¼ cup of sugar and vanilla extract, whisk on medium-high to high speed until stiff peak forms.
- Fold 1 cup of whipped cream into the banana pudding using a spatula until smoothly combined.
- Pour about ¼ cup of the pudding mix into each pie, add a layer of sliced banana (5-6 slices), pour another ¼ cup of pudding mix on top of the banana slices.
- Add the remaining whipped cream into a pastry bag, pipe whipped cream on top of the pudding filling. Top off with another slice of banana.
- If you don’t have a kitchen scale, try to measure out the instant pudding mix using measuring cups and spoons. Or just mix the entire package with 2 cup of milk according to manufacturer direction, but only use 1 cup of pudding for this recipe. Or simply double the recipe.
- If you don’t want to use a pastry bag for the whipped cream, spoon it directly on top of the pie, no need to pipe.