On Saturday i had the wonderful opportunity to attend the worldwide annual broadcast for the Relief Society. Before we watched the broadcast the women in our area got together and had dessert and worked on a service project. Saturday was kind of crazy because Matt had planned to take Max golfing after his nap, which usually ends at 2:30 well to our surprise he slept till 4! The little stinker never takes that long of a nap when i’m alone, so basically i didn’t get to attend the dessert part because they didn’t get back from the golf course in time, which was totally fine because they had a great time. Anyway all that to say that i made these gorgeous little pies for the evening, i had a friend pick them up so they made it in time for everyone to enjoy and i hear they were a hit, 🙂 i certainly loved them.
Mini Banana Cream Pies
Recipe makes 50 bite sized pies or 1 regular size pie
1 pkg of refrigerated pie crust
For the filling:
1 very ripe banana mashed
2 cups heavy whipping cream
1/3 cup cornstarch
1/4 tsp salt
3 egg yolks
1/2 cup sugar
1 tsp vanilla
for the whipped cream:
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla
1-2 firm bananas- top the pies with a banana slice if you wish
Make the pie shells: i used my wonderful Demarle roul’pat, tartlet tray, cookie cutter and shaper to make the pie shells. Honestly i use them all the time to make lots of different types of tartlets and bite sized appetizers. It’s super easy- take a store bought pie crust, roll it out a little thinner than it is, cut it out with the scalloped cookie cutter, place it in the tartlet tray and then using the shaper push it into the tray to create the “bowl” party of the pie. I baked mine at 375 for about 10 minutes. They came out like a dream and i let them cool before assembling the pies.
Make the filling: In a medium saucepan combine the cream, cornstarch, salt, egg yolks, sugar, and vanilla. Over medium-low heat whisk continuously until the mixture thickens about 10-15 minutes. Remove from heat and pour into a bowl, fold in the mashed banana. Refrigerate for at least 1-2 hours.
Make the whipped cream: In the bowl of an electric mixer whisk the cream, sugar and vanilla on high until medium-stiff peaks form. Put the cream into a pastry bag to pipe on top of the pies.
Assembly: Plop a spoonful of the banana pudding into the shells, using your pastry bag pipe a dollop of whipped cream and then finish it off with a little slice of banana. Easy and cute!
p.s i’m kind of over the moon about how these photos turned out, especially considering my 1 year old was covered in yogurt and i had like 10 minutes to take them before they needed to be whisked away to the event! I feel like i’m finally getting the hang of food photos and its so much fun! Happy Monday friends!