These cute little pies are simple to make and delicious to devour.  Your mouth will start watering just by looking at them!

First: Make the pie crust

Second: Make the cream filling

Picture
(Before microwaving)
Picture
(After microwaving)

Third: Mash banana(s)

Fourth: Create chocolate shavings

Finally: Start layering

Ingredients:
*For the oil pie crust:
(this quantity makes 4 mini pies)
1 cup All Purpose flour
1/2 tsp salt
1/2 cup canola oil (I ran out of canola oil and used corn oil instead)
2 1/2 tbs cold milk
butter, optional

*For the cream filling:
(this quantity makes 8 to 12 mini pies)
1/3 cup cornstarch
2/3 cup white sugar
3 egg yolks
3 cups hot milk

1 banana per 4 mini pies (i.e. 2 bananas for 8 mini pies, etc.)
1 bar of milk chocolate per 4 mini pies (I used a Galaxy milk chocolate bar)

Directions:
*For the oil pie crust:
(Note: if you want to go ahead and make a double or triple batch of dough, you can ball up the excess dough, wrap in plastic, and store in the fridge for later.)
- Whisk the salt into the flour.
- Stir in the oil and the cold milk.
- Once the dough comes together, divide into four small balls.
- Roll each small ball out into 6" circles.
- Lightly grease your large cupcake pan with some oil.
- Place each circle into a cupcake slot.  Lightly push them down and mend any tears that form.
- Preheat oven to 400 degress F.
- Bake for 12 minutes.  (Optional: lightly brush crust with melted butter halfway through the baking time.  This will help the crust brown a little.)
- Set aside to cool down.

*For the cream filling:
(Note: this quantity makes extra cream filling for use later.)
- Combine sugar and cornstarch in microwave safe bowl.
- Whisk in egg yolks.
- Warm milk in the microwave for 3 to 4 minutes.
- Whisk in 1/2 cup milk.  Then add remainder of milk and whisk some more.
- Cook mixture for 3 minutes in the microwave.  Whisk.  Cook 3 minutes more.  Whisk again.  Cook 2 minutes more.  Whisk yet again.  The consistency should be like a light pudding.
- Set aside to cool down.

- Mash the banana in a bowl.
(Note: bananas go bad rather fast.  I usually make 4 mini pies at a time (I premake a double or triple batch of crust dough all at once and put the extra in the fridge for later.)  (And I make a larger quantity of cream pudding for later too.)  So you can make 4 fresh mini pies every few days without worrying about the bananas going bad.

- Have your chocolate bar and grater on hand to start the layering!

- Start layering the mini pies like so: banana, chocolate shavings, cream filling, chocolate shavings, banana, chocolate shavings, cream filling, etc.  Keep repeating until the pie fills up (make sure the last layer is cream filling with a little bit of chocolate shavings on top).
- You're done!  Place in the fridge for at least an hour (a couple of hours is ideal).

You can even garnish with a slice of banana on the top.  Next time I will try making homemade whipped cream too!
 


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