Easy Mini Banana Caramel Pies Recipe

These mini banana caramel pies are the perfect after-school snack or heavy meal dessert, it’s super easy to make and they come in little serving jars which makes them easier to eat. They are best served chilled, but if you can’t wait that long, you can dig into this delicious treat as soon as it’s ready.

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This amazing recipe by America’s Test Kitchen on YouTube has proven delicious and will come out perfect every time, so don’t worry about messing this up. These mini banana caramel pies would also be great to serve at parties, gatherings, or other special occasions. Learn how now by watching the video tutorial below.

Ingredients for Mini Banana Caramel Pies:

• 3 ripe bananas, sliced into ½-inch thick
• 6 whole Graham crackers, crushed into coarse crumbs
• 1 cup of caramel sauce, for serving
• Whipped cream, for serving

Custard

• 2 ripe bananas, sliced into ½-inch thick
• 4 tbsp of unsalted butter, divided
• 2½ cups of half-and-half
• ⅛ tsp of ground cinnamon
• ½ cup + 2 tbsp of sugar
• 6 large egg yolks
• ¼ tbsp of salt
• 2 tbsp of cornstarch
• 1 tsp of vanilla extract

How to Make Mini Banana Caramel Pies:

Step 1

Place a saucepan on a stove over medium-high heat, then melt 1 tablespoon of butter, and add the two sliced bananas. Cook them for about 2 minutes until they begin to soften, then add the half-and-half and cinnamon, and let it boil for about 30 seconds. Turn off the heat, then remove the saucepan from the stove, and set it aside while covered for about 40 minutes.

Step 2

In a large mixing bowl, add the sugar, egg yolks, and salt, then whisk them until smooth and combined, add the cornstarch, and sleep whisking until incorporated and thickened. Place a fine-mesh strainer over the bowl, then pour in the cooled half-and-half mixture discarding the bananas, and whisk them until incorporated.

Step 3

Place a clean medium-sized saucepan on a stove over medium heat, then pour in the mixture, and let it cook for about 5 minutes while whisking continuously until thickened. Turn off the heat, then remove the saucepan from the stove, add the vanilla and remaining butter, and whisk them until smooth and combined.

Step 4

Place a fine-mesh strainer over a clean bowl, then pour the mixture, and place a greased piece of parchment paper on top pressing it down the surface of the custard nicely. Place the custard in the refrigerator, then let it chill for at least 1 hour or overnight, and assemble the caramel pies in serving jars as demonstrated in the video. Serve and enjoy!

*All these images are credited to America’s Test Kitchen via YouTube. Give their channel a visit and subscribe for more! 

Easy Mini Banana Caramel Pies Recipe