Prepare the Pie Crusts:

1. Prepare the Pie Crusts: If using pre-made mini pie crusts, skip this step. If making your own, roll out the dough, cut it into circles, and press them into a mini muffin tin. Bake according to the instructions until golden and set aside to cool.

Make the Custard Filling:

2. Whisk Sugar, Cornstarch, and Salt: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until fully combined.
3. Add Milk and Heat: Gradually whisk in the milk over medium heat. Stir constantly to prevent lumps from forming.
4. Add Egg Yolks: Once the mixture starts to thicken (after 5-7 minutes), whisk in the egg yolks, then continue to cook, stirring constantly for another 3-4 minutes until thickened.
5. Finish the Custard: Remove the saucepan from heat. Stir in the butter and vanilla extract, mixing until smooth.

Assemble the Pies:

6. Layer the Bananas: Place a few banana slices in the bottom of each cooled mini pie crust.
7. Add Custard: Pour the warm custard filling over the bananas, filling the crusts completely.
8. Chill: Place the pies in the fridge to set for at least 30 minutes. This will allow the custard to firm up and create that perfect creamy texture.

Top with Whipped Cream:

9. Add Whipped Cream: Once the pies are chilled, top each one with a generous dollop of whipped cream.
10. Serve: Garnish with extra banana slices or a sprinkle of crushed graham crackers before serving.