Mini Banana Cream Pie ~ A classic pie gets simplified and individualized in a cupcake liner. This might just be the easiest pie to make-ever! Throw all your ingredients in a blender or a food processor and process, then bring it to temperature–pour, chill and serve. Done.
It’s been a while since I made a banana cream pie. In fact it’s been years. I’m not sure what really made me crave it all of sudden. Now I’m a little obsessed with it. I actually made it twice this weekend, partly because I ate 1/3 of the pie and then dropped the piece that was perfectly sliced for the picture. Getting a perfectly sliced piece wasn’t easy, especially since the filling is a custard and that does not usually go hand in hand with nice clean cut lines.
Now, you know me and pretty food-I’m a perfectionist. Okay, I’m anal. I wanted to find a solution to serving Banana Cream Pie that didn’t require the steady precision of surgical tools for a perfect slice. My first thought was to add more cornstarch to firm up the filling, but then I realized more cornstarch would yield a rubbery like filling. So I decided to ditch the pie pan for some individual servings.
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