1/2 cup Sugar                                             4 Graham Cracker Mini-Crusts*

2 Tbsps. All-Purpose Flour                            1 ripe Banana, sliced

2 Tbsps. Cornstarch                                     Whipped Cream

1/8 tsp. Salt

2 Egg Yolks, slightly beaten

1 cup Milk

1 large Banana

2 Tbsps. Lemon Juice


  1. Blend the Sugar, Flour and Cornstarch together.
  2. Stir in the Egg Yolks and mix until smooth.
  3. In a heavy stainless steel saucepan, heat the Milk to a simmer.
  4. Stir into the Egg mixture until blended; pour all back into the saucepan and cook over high heat stirring constantly with a wire whisk.
  5. Remove from the heat when the center bubbles and the Cream has thickened; allow tocool.
  6. Thoroughly mash the Banana until smooth; stir in the Lemon Juice and stir the mixture into the cooled filling.
  7. Spoon into a clean bowl, cover and chill until needed.


 8.       When the Banana Cream has cooled sufficiently, slice the remaining Banana and fold into the


9.       Divide the Custard evenly between the 4 Graham Cracker shells.

10.     Refrigerate until set.

11.     Serve with Whipped Cream.

          Yield:  4 Tarts


*  Graham Cracker Pie Shells can be purchased in the baking section of your market or you can make your own from crushed Graham Crackers, Butter and Sugar. 


Banana Display

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