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Mini Banana Custard Pies

Name: Mini Banana Custard Pies
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 12 mini pies
Cuisine: American
Ingredients: 2 pie crusts (14 ounces), store bought or homemade; 2 eggs; â cup sugar; 2 tablespoons honey; Â¼ teaspoon vanilla; Â¼ teaspoon salt; â teaspoon cinnamon; Â¾ cup milk; Â½ cup heavy cream; 2 ripe bananas, sliced; Powdered sugar, for serving (optional)

Mini Banana Custard Pies are the perfect bite-sized dessert for an Easter get-together or spring brunch. The creamy custard filling takes just minutes to prepare, and with a little help from a store-bought pie crust, whipping up a batch of these single-serving pies is a breeze.

Jessi Heggan

Print Recipe

Makes: 12 mini pies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm

Ingredients

2 pie crusts (14 ounces), store bought or homemade
2 eggs
⅓ cup sugar
2 tablespoons honey
¼ teaspoon vanilla
¼ teaspoon salt
⅛ teaspoon cinnamon
¾ cup milk
½ cup heavy cream
2 ripe bananas, sliced
Powdered sugar, for serving (optional)

Instructions

Preheat oven to 350 degrees.
Roll out the pie crusts on a lightly-floured surface. Using a 4-inch cookie cutter, cut out 12 circles and place in each cup of an ungreased muffin tin, pressing gently to the sides so the dough doesn’t shrink. Place in the freezer to chill for 5 minutes.
Once chilled, fill each mini crust with a small piece of parchment paper and pie weights (or dried beans) and parbake for 10 minutes.
While crusts are baking, make the custard. In a medium bowl, whisk together the eggs, sugar, honey, vanilla, salt and cinnamon.
In a small saucepan over medium heat, combine the milk and heavy cream. Warm mixture until steam begins to rise, then turn off heat. Slowly drizzle the egg mixture into the warm milk mixture while whisking to temper the eggs. Set aside.
When the crusts are done parbaking, add 2 to 3 banana slices to the bottom of each and fill with custard. Return to the oven and bake for 30 to 35 minutes, or until custard is set but still slightly wobbly. (If custard begins to rise too much, turn the heat down to 325 degrees to finish baking or custard will deflate and sink when cooling.)
Let pies cool at room temperature for about 1 hour, then top with a dusting of powdered sugar just before serving, if desired.