Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Line a muffin tin with cupcake liners and press about a tablespoon of the mixture into each liner.
- Bake for 5-7 minutes, then let cool completely.
- Make the Filling:
- In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened and gently boiling.
- Remove from heat and stir in butter and vanilla extract.
- Let the custard cool, then fold in the sliced bananas.
- Assemble the Cupcakes:
- Spoon the banana custard into the prepared crusts, filling each to the top.
- Chill in the refrigerator for at least 2 hours to set.
- Prepare the Topping:
- In a bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Pipe or spoon the whipped cream over the chilled custard filling.
- Garnish and Serve:
- Top with banana slices and drizzle with caramel sauce.
- Serve immediately or store in the refrigerator until ready to enjoy.
Tips for Success:
- Use Fresh Bananas: Choose ripe yet firm bananas for optimal flavor and texture.
- Thicken the Custard Properly: Ensure the custard is cooked to the right consistency to avoid runniness.
- Chill Thoroughly: Allow sufficient time for the cupcakes to chill and set before serving.
These Banana Cream Pie Cupcakes are the perfect blend of classic pie flavors and the fun convenience of cupcakes. Ideal for parties, gatherings, or as a delightful treat, they’re sure to impress every dessert lover!
Pages: 1 2
