Individual Banana Cream Pies ♥
Ingredients:
Coconut and Pecan Graham Cracker Crust:
1 ½ cup graham cracker crumbs
½ cup sweetened coconut shreds, toasted
½ cup pecans
½ cup sugar
8 tablespoons butter, melted
Banana Cream Pie Filling:
1 ½ bananas, 1/2 banana for divided use
1 cup milk
1 cup heavy cream
¼ cup corn starch
½ cup sugar, plus 2 tablespoon sugar
1 tablespoon vanilla
¼ kosher salt
Instructions:
Coconut and Pecan Graham Cracker Crust:
1. Place graham cracker crumbs, toasted coconut shreds, toasted pecans and sugar in a food processor bowl and pulse to crumble. Alternatively, you can place all ingredients in a baggie use a rolling pin to crumble the mixture. Add melted butter and mix to combine.
2. Place 1 ½ tablespoon of graham cracker crust mixture into bottom of cupcake liner. Use the bottom of a glass to press mixture down. Bake crust for about 6-8 minutes or until golden brown.
Banana Cream Pie Filling:
1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.
Assembly:
1. Pour mixture banana cream filling over crust and into liner about 2/3 of the way up. Using the remaining bananas, place one layer of sliced bananas on top. Place a thin second layer of banana cream filling on top of bananas. Drizzle caramel sauce on top and pipe whip cream as desired.
