Mini Banana Cream Pies

Adapted from: My grandma’s recipe

Single pie crust (use your favorite recipe or storebought)


2 tbsp. buter

¼ cup corn starch

¾ cup sugar

½ tsp. salt

2 cups milk

2 egg yolks

1 tsp. vanilla

2 bananas, sliced


2 egg whites

¼ tsp. cream of tartar

1 tsp. sugar

Preheat oven to 350 degrees. Roll out pie crusts and cut into small rounds. Place each round in a mini mason jar and prick each crust a few times with a fork. Bake for 20 minutes or until lightly brown. Let cool.

While the crust is cooking, make the custard. Combine all ingredients (except vanilla) in a medium saucepan. Cook, whisking, over medium heat until the custard thickens. Remove from heat and whisk in vanilla extract. Let cool.

Add sliced bananas on top of the pie crust. Spoon a dollop of custard on top.

Make the meringue. Using an electric mixer, beat egg whites until foamy. Add in the cream of tartar and continue beating until they form soft peaks. Add the sugar and continue beating until the egg whites form stiff peaks. Place on top of custard.

Broil until browned. Refrigerate until ready to serve.

Printed from