Creamy Mini Banana Pudding Pies
Okay, picture this: it’s a lazy Sunday afternoon, and the smell of homemade banana pudding fills the kitchen. I still remember my grandma’s tiny pies sitting on the windowsill, their delicate crusts just a little crisp, the pudding inside so silken and sweet it practically melted in your mouth. These Creamy Mini Banana Pudding Pies take that nostalgic magic and shrink it down to perfect, individual portions. They’re like little bites of sunshine wrapped in buttery crust — simple, fuss-free, and ridiculously satisfying. Plus, they’re a great excuse to peel a few ripe bananas early and get cozy with dessert-making. Grab a spoon, and let’s get these little treasures on your table!
Quick Facts
- Yield: Serves 6 mini pies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes + chilling time
Ingredients
For the Main Dish:
- 1 cup cold whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
- 1 (9-inch) refrigerated pie crust or homemade pie dough, enough for 6 mini tart pans
For the Garnish:
- Whipped cream
- Additional banana slices
- Optional: crushed vanilla wafer cookies or graham crackers
How I Make It
Step 1:
First up, preheat your oven to 350°F and press the pie crust into 6 mini tart pans or a muffin tin for cute individual pies. Dock the dough with a fork (poke little holes to prevent bubbles) and bake for about 12-15 minutes, or until golden brown. This gives you a lovely, crisp base to hold all that creamy pudding.
Step 2:
While those little crusts are baking, whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly stir in the cold milk until smooth to avoid lumps—that’s key to a nice silky pudding.
Step 3:
Warm the mixture over medium heat, stirring constantly until it starts to thicken and bubble. In a separate bowl, lightly beat those egg yolks. To avoid scrambled eggs (yikes!), temper the yolks by gradually whisking in about 1/2 cup of the hot pudding mixture, then pour it all back into the pot.
Step 4:
Keep stirring for another 2 minutes until the pudding is thick and creamy. Remove from heat and stir in the butter and vanilla extract for that rich, melt-in-your-mouth finish.
Step 5:
Slice your bananas and gently fold them into the pudding, saving a few slices for topping. Now, carefully spoon the luscious pudding into each cooled pie crust, smoothing the tops.
Step 6:
Pop the pies in the fridge for at least 2 hours to set up. Just before serving, add a dollop of whipped cream, extra banana slices, and if you’re feeling fancy, a sprinkle of crushed vanilla wafer cookies for that little crunch. Enjoy your creamy, dreamy mini banana pudding pies!
Variations & Tips
- For an adult twist, add a splash of rum or bourbon to the pudding before chilling.
- Use chocolate or graham cracker crusts instead of traditional pie dough for extra flavor contrast.
- If you don’t have mini tart pans, muffin tins lined with parchment work perfectly.
- Make the pudding a day ahead to save time—just assemble before serving.
- Swap bananas for sliced strawberries or peaches for a different fruity spin.
- Use instant vanilla pudding mix to speed up the process—just follow package directions.
How I Like to Serve It
These mini pies are perfect for summer barbecues or after a big Sunday dinner—light and satisfying but still feels like a treat. I love setting them out for potlucks because they’re easy to grab and go. They also make charming little desserts for brunches paired with a cup of strong coffee or iced tea.
Notes
- Store leftovers covered in the fridge for up to 3 days. The crust will soften slightly but stay tasty.
- If your crust gets soggy, try briefly reheating in a 300°F oven for 5 minutes before serving.
Closing: Once you make these creamy mini banana pudding pies, they’ll be your go-to little dessert that always brings a smile around the kitchen table.
