Bitty Bite Banana Cream Pies

It’s Pi Day! What could be better than celebrating by eating Pie! :)


I jump at any occasion to make a dessert, whether it’s a birthday, a retirement party, anniversary, we’re having guests over, or observing a national holiday! I also love observing national food holidays! ;)



I know that a lot of people are not friends with math, but a day like Pi day is something that even math haters will love. Personally I don’t hate math, I just don’t like when certain problems don’t come out right after trying to solve them so many times. One of my sisters is actually majoring in math, and another one is planning to when she grows up (she can be quite a fast problem solver, it amazes me!)



Also, my dad always told me that math is the most important subject in school, and one that should be given the most attention because it’s a foundation for many things. So I have acquired a respect and a like for math, even though there are times when it gives me trouble, and then I would rather be writing an essay or reading history. :) Last year was a remarkable Pi day since the date was 3/14/15 which has the exact numbers of Pi in order. Pretty cool eh? Ever since I heard about Pi day I loved celebrating with edible pie. That way, if you miss pie day, you can celebrate late by making pie on Pi day! I can be very confusing sometimes! :)


Anyways, lets leave out math for now and focus on something more delicious…banana cream pie!! And, it’s bitty bite! I’m a big pastry cream lover, and I also love banana desserts. Those two put together make for such a great dessert, especially when you turn in into a pie! ;) I once heard someone say that they loved banana cream pie more than chocolate. I’m not like that, there’s hardly anything that comes above chocolate, but I do treasure an amazing banana dessert recipe. And this is one of them!


Oh, and don’t forget the whipped cream! ;) Your pies just wouldn’t be complete!


Have A Sweet Pi Day!

Jessica the Baker

Bitty Bite Banana Cream Pies



2 cups flour
1/4 tsp. salt
2 sticks (1 cup) very cold butter
4 tbsp. water (very cold)
2 tbsp. vinegar
1 tsp. vanilla


6 large egg yolks
12 tablespoons granulated white sugar
4 tablespoons arrowroot powder (it can also be substituted with corn startch)
1 envelope of gelatin powder
1/8 teaspoon salt
3 cup whole (full fat) milk
1 1/2 tablespoon  unsalted butter, at room temperature
2 teaspoon pure vanilla extract

4 bananas (approx)
1 pint whipped cream (sweetened with powdered sugar to taste)


Place the water & the vinegar in the freezer. Meanwhile, cut the butter into the flour and salt with a pastry cutter. Add the vanilla, vinegar, and water, and mix until dough forms. If it’s too crumbly, add another tablespoon of water. Wrap the dough in plastic foil, and refrigerate it for at least one hour.

In a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder, gelatin powder, and salt and mix until the eggs are pale yellow. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat, whisking constantly. When you see that the pastry cream is starting to thicken slightly, add the butter and vanilla and whisk until combined.  Remove from heat and pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.

On a floured surface roll out your dough about 1/8 in. thick and cut out about 4 in. circles. Place each round piece of dough into a muffin pan. Cover each cup of dough with aluminum foil and place some beans or rice to weigh it down (we are blind baking the dough). Bake for about 10-15 min. at 350* or until lightly golden brown. Remove the shells from the oven and allow them to cool completely.

To assemble the pies, spoon about 2-3 Tbsp. of pastry cream in each cup (about 3/4 full). Top will sliced bananas and a dollop of whipped cream (to make the whipped cream, whisk together the heavy cream and powdered sugar until stiff peaks).


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