Monday, May 2, 2011

Mini Banana Cream Pie: Regular, Low-Fat, & Vegan

I like to play this game called  
"Tell me the first ingredient that comes to mind."
 It's a fun game when you have an indecisive boyfriend who has no idea what he wants to eat for breakfast or lunch or dinner.

I ask him to tell me at least one ingredient that sounds delicious (preferably that we already have) and then we can come up with a recipe from there.

 I tried that today with some of the people at my boyfriend's shop to decide what kind of recipe I should try next for the blog. 
There were three people who chimed in and I kid you not this is what they said:

Rob said "Banana."
Gordon said "Chocolate"
Katherine said "Whipped Cream."

I swear that's what they said. All at once. Some how they were collectively thinking of Banana Cream Pies! It was amazing! So, obviously, I had to feature a recipe for Mini Banana Cream Pies!

And just because I love ya'll so much, I'm gonna give you THREE different recipes.

Regular, Low Fat, and Vegan!

"Regular" Mini Banana Cream Pies adapted from Jumbo Empanadas
Photo from Jumbo Empanadas

2 cups whole milk
6 large egg yolks
1/2 cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons cold, unsalted butter, cut into bits
3 ripe but firm bananas, sliced

3-2-1 pie dough
1 cup melted chocolate
chocolate shavings (optional)

1. To make the custard, bring the milk to a boil.  In a separate saucepan, whisk together the eggs, sugar, cornstarch, cinnamon, nutmeg and salt until blended and thick.  Whisking without stopping, drizzle in about ¼ of the hot milk.  Continue to whisk while slowly pouring in the remainder of the milk.  Bring the mixture to a boil while whisking and continue to whisk for 2 minutes at a boil.  Remove from the heat and whisk in the vanilla.  Let cool 5 minutes before whisking in the bits of butter until fully incorporated and the mixture is smooth.  Cover the surface of the custard with plastic wrap and refrigerate until cool.  Remove from the fridge and whisk again before scooping into tart shells, alternating with a layer of sliced banana until you reach the top of the shell.
2. For the tart shells I used a 3-2-1 pie dough, fully baked and cooled.  Using a spoon, line the insides of the tart shells with the melted chocolate. Let it cool. Then, fill the custard into the tart shells, about half way. Top the mini pies with lightly sweetened whipped cream and a banana slice with caramelized cinnamon sugar on top.  Finally, if you'd like, top the pie with the chocolate shavings.

Low Fat Mini Banana Cream Pies adapted from SparkPeople
Photo from SparkPeople
2 Cups all-purpose flour
2 Tablespoons Vegetable Oil
Melt 1/2 Cup I Can't Believe It's Not Butter
1 Envelope Prepared Jell-O Instant Fat Free, Sugar Free Banana Pudding
Fat Free Cool Whip
Thin slices of banana
1. First, get out a cupcake tray and a medium-sized mixing bowl. Prepare the pudding as directed and refrigerate until ready for use.
2. Preheat the oven to 400f. Mix together the flour, butter and vegetable oil with washed hands. Separate the dough into eight equal parts and form mini crusts inside the cupcake trays. Make sure that there is some crust coming past the sides, as this will make it easier later to get them out. If your dough starts to get tough, add a little water.
3. Pop them into the preheated oven for 10 minutes on 400f, then reduce temperature to 315f for up to five minutes. Check at around three. Let cool for 10 minutes or so.
4. When ready, put fingertips on the insides of the crusts and twist gently back and forth to loosen the bottom and sides. Pull the crust upwards on each side to lift out of tray.
5. Once all crusts are on a plate, get the pudding out and fill each cup with 1/8 cup or so... about half way. Fill the rest with the Cool Whip and smooth over. (About 1 tbsp. each). Place a thin slice of banana on each center
6. ENJOY!!  
Vegan Mini Banana Cream Pie from Alien's Day Out
Photo from Alien's Day Out
pie crust baked in mini muffin tins
1/3 cup agave syrup
1/2 tsp stevia powder
4 tablespoons cornstarch
2 cups soymilk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 pound firm tofu
3 ripe bananas
a few drops of yellow food coloring (optional)

1. Whisk agave syrup, stevia, and cornstarch in a small pot, over med heat. Then add soymilk, salt, and vanilla extract, and continue stirring until it begins to thicken.
2. In a separate bowl, blend up the tofu and one banana. Then add the thickened soymilk/constarch mixture, and yellow food coloring (if using). Blend again til nice and smooth.
3. Slice up the other two bananas. Place a dollop of the cream filling into each mini pie crust, add a banana slice, then cover it with more of the filling. Finally, top it all off with another banana wedge for good measure. Let cool in fridge before serving.

There you have it, three different Banana Cream Pie Minis for my three helpful friends!


  1. HI Sweetheart!!! How have you been? Sorry I haven't been by visiting your blog lately!
    BUT.......YUM that banana pie mini looks sooooo AWESOME!
    Hope you're having a Wonderful Spring!
    Amy's Life~

  2. These look wonderful & I love your vegan adaptations too!


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