Banana Cream Pie Cookie CUps
I love pie and my FAVOURITE kind is banana cream. It’s rich, creamy and SO quick and easy to make which means I can make it anytime my family gets a serious craving for dessert!
My banana cream pie recipe is lower in sugar than most recipes and way more fun because I portion the pie into mini glass bowls (mini mason jars work too) and top each with touch of sprinkles for colour!
To make the sprinkle heart: cut a slice of banana into a heart using a mini cookie cutter, dip in sprinkles, skewer with toothpick and place on top of dessert.
2 ripe bananas, sliced
1/4 cup organic cane or coconut sugar
2 1/2 tbls all-purpose flour
1/8 tsp salt
1 cup milk
1 egg yolk, beaten
1 tbls butter
1/2 tsp vanilla
CRUST (double recipe if making 1 large pie or buy a pre-made graham cracker pie crust)
1 cup crushed graham crackers
2 tbls butter, cold and cut into cubes
Whipping cream ( Which ever you prefer but I like the real whipping cream you have to whip yourself because it's made without preservatives and sugar)
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly with a whisk, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolk to temper the egg (so that it doesn’t scramble). Immediately add egg yolk mixture to the rest of the hot mixture and mix well with a whisk. Cook for 2 more minutes; remember to keep stirring. When the mixture starts to thicken to a pudding consistency, remove it from the stove, and add butter and vanilla. Stir until butter has melted and mixture is smooth.
In a separate bowl mix graham cracker crumbs with cold butter using your hands until well mixed and crumbly. Divide mixture into 3 - 4 small glass jars and press down firmly to create a crust. Top with sliced bananas, cream filling and top with a dollop of whipping cream and sprinkles (optional).