Small Batch Banana Cream Pie

Sweet banana pudding topped with whipped cream and shaved chocolate over a graham cracker crust. This small batch banana cream pie is delicious and perfect for pie cravings.

Small Batch Banana Cream Pie | Cooking with a Wallflower

Happy Sunday!

I hope you’re having a great weekend. This weekend, we’re thinking of taking my baby niece to the pumpkin patch for photos. With the pandemic going on, she doesn’t get to go out that often. But we don’t want her to miss out on some of her firsts either. Especially with the holiday season quickly approaching. So first on the list is pumpkin patch.

In the mean time, I’m sharing with you this small batch banana cream pie.

Small Batch Banana Cream Pie | Cooking with a Wallflower

What I love about this dessert is that there’s just two servings. It’s perfect for an indulgence without having to worry about overindulging.

Banana cream pie is one of Gordon’s favorite desserts. Whenever we’re talking about pies, he always suggests banana cream pie. But an entire banana cream pie for two people? It’s waaay too much and I know that if we were to finish an entire pie on our own, I probably won’t want pie ever again.

Small Batch Banana Cream Pie | Cooking with a Wallflower

Have you ever been to Tartine Bakery in the Mission? They have a banana cream pie that’s topped with chocolate. It’s always so satisfying. Their mini pie is probably too much for one person but definitely perfect for sharing with one other person.

And that pie is what inspired today’s chocolate topped banana cream pie. I love that we get to have the layer of sweet buttery graham cracker crust on the bottom. I personally prefer it unbaked, but you can bake it to set the pie crust too. I love the layer of fresh bananas and the creamy banana pudding. The whipped cream finishes the dessert and the shaved chocolate elevates the dessert. SO GOOD.

Small Batch Banana Cream Pie | Cooking with a Wallflower

Preheat the oven to 350F. Combine graham cracker crumbs with granulated sugar, and melted butter. Press the crumbs into two 6oz or 8oz ramekins. If you like the crust soft, you can set the ramekins aside for now and just roast the banana for 10 minutes. If you like the crust a little more set, place the ramekins on the baking sheet along with the banana and bake both at the same time for 10 minutes. The banana will soften and the peel will blacken.

In a small pot, whisk together granulated sugar, cornstarch, salt, and egg yolk together. Slowly pour in the milk and whisk until smooth. Place the pot on the stove over low heat for a few minutes until thick and slightly lumpy. Remove from heat and stir in butter and vanilla extract. Let cool for several minutes.

Small Batch Banana Cream Pie | Cooking with a Wallflower

Small Batch Banana Cream Pie | Cooking with a Wallflower

Transfer the pudding to a blender or food processor with the peeled roasted banana. Blend until smooth.

Small Batch Banana Cream Pie | Cooking with a Wallflower

Top the graham cracker crusts with sliced bananas. Pour the banana pudding on top. Cover the ramekins and refrigerate for 2-3 hours until set.

Serve the small batch banana cream pie with whipped cream and shaved chocolate.

Enjoy!

Small Batch Banana Cream Pie | Cooking with a Wallflower

Small Batch Banana Cream Pie
 
Prep time
Cook time
Total time
 
Sweet banana pudding topped with whipped cream and shaved chocolate over a graham cracker crust. This small batch banana cream pie is delicious and perfect for pie cravings.
Author:
Recipe type: Dessert
Serves: 2 servings
Ingredients
Crust
  • 5 graham crackers
  • 1 tablespoon granulated sugar
  • 2 tablespoons butter, melted
Banana Pudding
  • 1 banana for roasting
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 egg yolk
  • ⅔ cups whole milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
Assembly
  • Half banana for slices
  • Whipped cream
  • Shaved chocolate
Directions:
  1. Preheat the oven to 350F. Combine graham cracker crumbs with granulated sugar, and melted butter. Press the crumbs into two 6oz or 8oz ramekins. If you like the crust soft, you can set the ramekins aside for now and just roast the banana for 10 minutes. If you like the crust a little more set, place the ramekins on the baking sheet along with the banana and bake both at the same time for 10 minutes. The banana will soften and the peel will blacken.
  2. In a small pot, whisk together granulated sugar, cornstarch, salt, and egg yolk together. Slowly pour in the milk and whisk until smooth. Place the pot on the stove over low heat for a few minutes until thick and slightly lumpy. Remove from heat and stir in butter and vanilla extract. Let cool for several minutes.
  3. Transfer the pudding to a blender or food processor with the peeled roasted banana. Blend until smooth.
  4. Top the graham cracker crusts with sliced bananas. Pour the banana pudding on top. Cover the ramekins and refrigerate for 2-3 hours until set.
  5. Serve the small batch banana cream pie with whipped cream and shaved chocolate.
  6. Enjoy!

 

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