Super Simple Mini Chocolate Banana Cream Pies Recipes

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
• Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
• When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
• Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

Steps:

• Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
• Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.

Steps:

• Arrange banana slices over bottom of pie crust. Combine all remaining pie ingredients EXCEPT whipped cream in medium bowl. Beat at medium speed, scraping bowl occasionally, until mixture is smooth and thickened. Reserve 1/4 cup pudding mixture.
• Pour remaining pudding mixture over bananas in pie crust. Carefully spread 1 cup whipped cream over pie. Drop reserved pudding mixture by teaspoonfuls over whipped cream. Gently swirl pudding into whipped cream using spatula or knife. Refrigerate at least 1 hour.
• At serving time, garnish pie with additional whipped cream, banana slices and chocolate curls, if desired. Store refrigerated.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
• While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
• Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
• Chill in the refrigerator for at least 30 minutes before serving.

Steps:

• Make pudding according to package directions.
• Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
• Fill the pie crusts with pudding and top with remaining banana slices.
• Place pies in refrigerator to cool.
• Once cool, sprinkle with toffee bits.
• Top with chocolate whipped cream and drizzle with chocolate sauce if desired.