Banana Cream Pie Cups with Salted Caramel Sauce

03.25.2016

Banana Cream Pie Cups with Salted Caramel Sauce | Cooking Classy

Happy Easter weekend everyone! Don’t you love how incredibly festive I am with these little bunny crackers (lol)? Getting fancy and going ALL out here with my kids bunny cracker snacks. I figured since it is almost Easter I should share something to do with the holiday. Of course banana cream pie seams like a good Easter dessert, and bunnies of some sort somewhere are a must! Since I’ve been on a dessert in cups binge lately I figured I may as well keep it going and serve up a traditional banana cream pie in individual cups instead. Only this time around I added salted caramel sauce, you know – liquid gold. It upgrades anything it’s added to by at least 10 times of what it’s original deliciousness scale was. Am I right or am I right? But man oh man were these amazing!! My husband was cursing as he was reaching for his third of the day. SO irresistible!

I made mine with only one layer of bananas over the pastry cream layer and I decided they definitely needed a second one underneath (after I’d already piped mine out. Really I just under-estimated how much pastry cream I actually had I wanted another layer but I was way off) so your pastry cream layer may look just a little bit thicker than mine since the bananas on bottom will take up some of that space and they may end up a little taller in the end too, but not by much. I used homemade salted caramel sauce which I highly recommend and I’ve linked to the recipe for that in the recipe below. Of course you can use your favorite store bought salted caramel sauce if you don’t have time to make it. If you wanted to do a super cheater version here of this same idea you could do all the short cuts, it obviously just won’t be as good. You could buy store bought graham cracker crusts and crumble them up then you could do 2 smaller boxes vanilla pudding mix (substituting some cream for milk and using a little less than listed), store bought caramel and store bought whipped cream. I don’t know why I’m even saying that to you because these are out of this world amazing and all of the store bought ingredients will never come close to measuring up. I guess I know there are many people that love the easiest route even if it means sacrificing flavor. So if that’s your thang that’s your thang and I don’t judge. I know we don’t all have hours to spend in the kitchen – but for Easter I hope you all have some extra time to make something special like so. Holidays are meant for going all out, right? Gimme ten years and 80 parties later, maybe I won’t be saying that anymore. I might just be saying someone pass me the phone number to any take out that’s open today :).

Banana Cream Pie Cups with Salted Caramel Sauce | Cooking ClassyBanana Cream Pie Cups with Salted Caramel Sauce | Cooking Classy.Banana Cream Pie Cups with Salted Caramel Sauce | Cooking ClassyBanana Cream Pie Cups with Salted Caramel Sauce | Cooking Classy Banana Cream Pie Cups with Salted Caramel Sauce | Cooking Classy Banana Cream Pie Cups with Salted Caramel Sauce | Cooking Classy Banana Cream Pie Cups with Salted Caramel Sauce | Cooking Classy

Banana Cream Pie Cups with Salted Caramel Sauce

Yield: 12 small dessert cups

Banana Cream Pie Cups with Salted Caramel Sauce

Ingredients

    Pastry cream
  • 2 cups (475ml) milk (anything but skim)
  • 1 cup (235ml) heavy cream
  • 3/4 cup (156g) granulated sugar, divided
  • 1 pinch salt
  • 1/4 cup (33g) cornstarch
  • 1 large egg
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • Crust
  • 1 1/3 cups (156g) finely crushed graham cracker crumbs (10 full sheets)
  • 2 Tbsp (25g) granulated sugar
  • 1/3 cup (76g) unsalted butter, melted
  • Toppings
  • 2/3 cup homemade or store-bought salted caramel sauce
  • 1 3/4 cups heavy cream
  • 3 1/2 Tbsp (44g) granulated sugar
  • 4 - 5 bananas, sliced*
  • Grated bittersweet chocolate (optional)

Directions

  • For the pastry cream:
  • In a medium saucepan combine milk, cream, 1/4 cup sugar and salt. Bring mixture to a light boil over medium heat, while whisking to dissolve sugar. Remove from heat and let rest several minutes. Meanwhile in a medium mixing bowl whisk together 1/2 cup sugar with cornstarch then add in egg and egg yolks. Using an electric hand mixer set on low speed whip mixture until pale and fluffy, 1 minute. While whisking egg mixture add 2/3 cup of the hot milk mixture to egg mixture. Then while whisking milk mixture in saucepan pour egg mixture into saucepan. Cook mixture over medium heat, stirring constantly until it has thickened well, about 4 - 8 minutes (whisk vigorously near end to prevent lumps. Mixture should become like a thick pudding, if it starts to separate you can remove from heat and beat with electric mixer to smooth). Remove mixture from heat, stir in vanilla and immediately force through a fine mesh strainer into a medium mixing bowl. Cover with plastic wrap, while pressing plastic directly on surface of pastry cream to prevent a skin from forming. Chill in refrigerator until chilled through, about 4 hours (meanwhile prepare and cool salted caramel sauce if making homemade - which is what I used here).
  • For the crust:
  • In a mixing bowl whisk together graham cracker crumbs and granulated sugar. Pour in melted butter and stir until evenly moistened.
  • For the whipped cream topping:
  • In a large mixing bowl whip heavy cream until soft peaks form, add 3 1/2 Tbsp sugar and whip until stiff peaks form. Chill until ready to assemble then transfer to a large pastry bag fitted with a star pastry tip.
  • To assemble:
  • Divide graham cracker mixture among 12 small dessert cups, adding about 2 Tbsp to each and gently press into an even layer. Add 3 banana slices over graham cracker layer in each. Transfer chilled pastry cream to a piping bag fitted with a large round tip (if it's super thick you can fold it a few times before adding to pastry bag) and pipe over banana layer. Add 3 more banana slices on top of each. Spoon a scant 1 Tbsp of caramel sauce over second banana layer (work to evenly drizzle it, if caramel sauce is thick you may need to warm it in the microwave a little - just don't let it get warm). Pipe whipped cream over caramel layer then sprinkle with chocolate shavings if desired. Store in refrigerator up to 2 hours before serving and garnish with a banana slice just before serving.
  • *I wanted to keep my bananas from browning (this is optional) so I added 2 Tbsp fresh lemon juice and 1 cup of cold water to a bowl then I sliced the bananas and added them to the lemon water mixture and let them rest 10 seconds, then transferred to paper towels and dried. This does give them a very light lemon flavor so it is optional if you are worried about the appearance.
  • Recipe source: inspired by Glorious Treats
http://www.cookingclassy.com/2016/03/banana-cream-pie-cups-salted-caramel-sauce/

 

20 comments

  • Agnese Kalnaraja: Oh…woow..These look too good to be true!! It reminds me of my favourite banoffee pie, but could be way better..thank you for the recipe!:) March 25, 2016 at 3:30pm Reply

  • Laura Dembowski: This is such a pretty dessert. Perfect to serve to all those easter guests. March 26, 2016 at 6:36am Reply

  • Linda: Oh my gosh there are adorable!!
    They just look so delicious, cant wait to make them! :D

    Thanks for sharing :) great photos <3 March 26, 2016 at 7:19am Reply

  • Paula: What size dessert cups did you use? March 26, 2016 at 10:15am Reply

  • Medeja: Yummy! Wonderful treat! March 27, 2016 at 6:01am Reply

  • Tina: Really, really good! Thank you for such a fabulous dessert. March 27, 2016 at 11:57pm Reply

  • Heather @Boston Girl Bakes: Oh my goodness…too cute!! And anything with salted caramel I’m a sucker for :-) March 28, 2016 at 8:15am Reply

  • Leann: Jaclyn ~ are your dessert cups about 2″ deep and 2.5″ in diameter? I’m looking to purchase the Libby Just Desserts Mini Bowls ~ I believe yours are the same/similar. Thanks for your help! April 10, 2016 at 10:05am Reply

  • Jenni: These were amazing. I made them for Easter and they were a hit. That pastry cream is so good and so worth making from scratch. April 10, 2016 at 7:09pm Reply

    • Paula: What size containers did everyone use? April 12, 2016 at 12:27pm Reply

      • Jenni: I just used short clear plastic cups. I think they were 9 oz ones. April 13, 2016 at 3:47pm Reply

        • Jaclyn: I was going to mention that and then totally forgot, thanks for the tip! April 13, 2016 at 5:35pm Reply

        • Paula: Thank you April 13, 2016 at 5:37pm Reply

  • Kristin H: These are DELISH!!! I’m normally not a banana cream pie kind of girl, but your pictures always look so appetizing that I HAD to try them. The vanilla cream is very smooth and creamy. I’ve tried other homemade puddings, and sometimes, it turns out grainy. This was not grainy at all. BTW, I used whole milk, since I had it on-hand (usually don’t), and I wanted to clean it up. Glad I made that decision. The salted caramel is perfection. Delicious flavor with the perfect amount of saltiness. You give very good instructions, Jaclyn, which I appreciate! I LOVE details when people are sharing their recipes. I couldn’t tell how big your glass dishes were, but I used 12 4-oz jars, and it seemed to work great. Of course, our whipped cream was over the top of the jar. This is definitely worth making again! April 13, 2016 at 7:15pm Reply

    • Jaclyn: Thanks so much Kristin! April 14, 2016 at 2:11pm Reply

  • Deepa Suresh: Wow. Fantastic. Looks delicious. My girl loves banana and she was amazed looking at the snaps. Now, I have no option but to give it a try. Thanks a lot. May 5, 2016 at 8:15am Reply

  • Holly: Where are your containers from? They’re just what I’m looking for for a bridal shower I’m helping host! I need something small but would like something pretty enough to keep and I’ve had no luck with mason jars! Can’t wait to make these :) May 14, 2016 at 8:51pm Reply

  • Andy: Can you tell me where you got your clear ramekins? I love how simple they are and they really show the layers nicely. Thanks! May 20, 2016 at 3:05pm Reply

  • Soad: Tried it and it was GREAT! Thanks for the recipe :) May 23, 2016 at 7:09pm Reply

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