Samantha Barnes runs Kitchen Kid’s Cooking Camp in Santa Monica.
Young chefs at Kitchen Kid’s Cooking Camp discovered these delicious pies this summer! After a math and culinary lesson of measuring, whisking, melting, and sifting, the kids used Ziploc bags to pipe whip cream. These pies can also be made with handmade crust and with fresh pastry cream, but try this version for a quick and equally delicious alternative! An All-American way to spend a summer day in the kitchen with the kids!
No-Bake Baby Banana Cream Pie
For the crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
For the custard and whipped cream:
1 box of French vanilla pudding
1 1/4 cups whole milk
1 3/4 cup heavy cream, split
2 Tablespoon powdered sugar, sifted
2 tsp vanilla extract, split
1/4 tsp cinnamon
1/8 tsp nutmeg
4-6 ripe but firm, large bananas, sliced
In a small bowl, stir together the melted butter, sugar and graham cracker crumbs until the crumbs are moistened and the mixture begins to clump together. Spoon the mixture into the bottoms of a 12-cup muffin tin. Use your hand to press the crumb mixture evenly into the bottom of each cup and up the sides. Set aside.
To make the custard, combine the pudding mix, milk, 1 tsp. vanilla and 3/4 cup heavy cream and beat for 5 – 10 minutes until thickened and well combined. Set aside in the refrigerator.
To make the whipped cream topping, combine the remaining 1 cup of heavy cream, powdered sugar, 1 tsp. vanilla, cinnamon and nutmeg and whip until peaks form.
To assemble, cover the bottom of the pie shell with banana slices. Pour custard over bananas then top with remaining bananas. Decorate the top of the pie with whipped cream. If desired, top with chocolate shavings or sprinkles.
Chill for about an hour or more. Enjoy!