No Bake Mini Banana Cream Pies
a sweet treat recipe
Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram
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Don't want to heat up the house with a hot oven? Then these no bake mini banana cream pies are for you! They're super easy to make with a vanilla wafer crust, creamy vanilla custard, fresh whipped cream and banana slices.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 30 M
12 SERVINGS
| mini pies
SPECIAL EQUIPMENT:
FOOD PROCESSOR (OPTIONAL)
STAND MIXER OR HAND MIXER WITH WHISK ATTACHMENT
- Add the vanilla wafers and a pinch of salt to a food processor. Process until you get coarse crumbs then add in the melted butter. Mix until all of the vanilla wafer crumbs are saturated. Evenly distribute the crumbs into a lightly greased 12 cup muffin pan. Press the crumbs into the bottoms and sides. Chill in the freezer while you make the custard.
- Add the sugar, cornstarch, vanilla powder, salt, milk and egg yolks to a medium sauce pan. Stir constantly over medium heat until thick, about 5-7 minutes. When the custard coats the back of a metal spoon, it’s ready. Remove from heat.
- Add 1 banana slice to each crust. Ladle the custard into the frozen vanilla wafer crusts and loosely cover. Refrigerate for at least 2 hours.
- Add the heavy cream, powdered sugar and vanilla powder to the bowl of a stand mixture fitted with a whisk attachment. Whisk on high until medium peaks form. Pipe the whipped cream onto each banana cream pie then top with fresh banana slices. Enjoy!
2 days, refrigerated, in an airtight container
No food processor? No problem! Add the vanilla wafers and salt to a ziplock bag and crush using a rolling pi, the bottom of a coffee mug or your fists if you’re feeling feisty. Mix in the butter.
Freeze the bowl of the stand mixer before making the whipped cream for a smoother consistency and a shorter whipping time.
dark pink
fine grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
0.39 oz - PORTION$0.50
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
extract powder
powder
Rich in flavor and aroma with a fine texture, this versatile powder is ideal for moisture control in sweet and savory dishes.
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$24
