Instructions
1. Prepare the Crust:
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Preheat the oven to 350°F (175°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press the mixture into the bottom and sides of a cupcake pan lined with paper liners.
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Bake for 8–10 minutes or until lightly golden. Let cool completely.
2. Make the Filling:
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In a medium saucepan, whisk together mashed bananas, sugar, and cornstarch.
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Gradually add milk and mix until smooth.
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Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
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In a separate bowl, whisk egg yolks. Slowly add a few tablespoons of the hot banana mixture to temper the eggs, then combine the egg mixture back into the saucepan.
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Cook for another 2 minutes, remove from heat, and stir in vanilla extract.
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Let the filling cool slightly before spooning it into the prepared crusts.
3. Whip the Cream:
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In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
4. Assemble the Mini Pies:
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Pipe or spoon the whipped cream onto the cooled banana filling.
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Top with banana slices and drizzle with honey or caramel for extra sweetness.
5. Chill and Serve:
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Refrigerate for at least 1 hour to set.
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Serve chilled and enjoy!
