Mini Banana Cream Pies 

Product: Banana Flour  

Servings per recipe: 12

Nutritional Information per serving: 

Ingredients: 

For the crust  

• 1 cup Just About Foods Banana Flour 
• 1/8 teaspoon salt 
• 1 tablespoon sugar 
• 1 teaspoon Just About Foods Xanthan Gum 
• ½ cup cold butter, cubed 
• 1-3 tablespoons cold water 

For the custard  

• ¾ cup sugar 
• 1/3 cup Just About Foods Cornstarch 
• 1/8 teaspoon salt 
• 3 cups milk  
• 3 egg yolks  
• 2 teaspoons vanilla extract  

For the topping  

• 2 bananas, sliced 
• 1 cup heavy whipping cream  
• 2 tablespoons granulated sugar 
• ½ teaspoon vanilla extract 

Instructions: 

In the bowl of the stand mixer with the paddle attachment, combine Banana Flour, sugar, salt, and Xanthan Gum. Add the butter little by little, the mixture should resemble wet sand. Add the cold water one tablespoon at a time, until it forms a smooth dough. You might not use all the water. 

Wrap the dough with plastic film and chill in the fridge for 20 minutes. 

For the custard, in a heat-proof bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale in color and creamy. In a saucepan, heat the milk until warm and pour slowly into the egg mixture while whisking. Return the mixture to the saucepan and bring it to a boil over medium heat mixing continuously until it thickens, add the vanilla extract, and turn off the heat. 

Pour the custard into a bowl and cover it with plastic film making sure the plastic is touching the custard. Let it cool down to room temperature and then refrigerate it. 

Preheat oven to 300°F and prepare two muffin tins with muffin liners. Divide the dough into 12 equal pieces and press them down on the muffin liners, allowing the dough to go above the sides. Poke the bottom of the dough using a fork and bake for 10-12 minutes, until sightly golden brown. Let them cool completely to room temperature.  

Ladle the custard into each mini crust evenly. Let it set in the fridge for 20 minutes to 1 hour.  

Using a stand mixer or a hand mixer fitted with a whisk attachment whip the heavy cream with vanilla and sugar on medium-high speed until soft peaks are formed.  

Add one slice of banana on top of the custard on each pie, pipe or ladle a good amount of whipped cream and top with another slice of banana. Serve chilled and enjoy!