Preheat oven to 425 degrees.

To make the crust, stir together flour and salt in a large bowl. Add the unsalted butter to the flour mixture and mash the butter in with the back of a fork (or using your hands), until the mixture resembles coarse crumbs. Drizzle 6 Tbsp heavy cream over the mixture to start. Stir the mixture until the crumbs look damp and hold together when pinched. If the mixture looks dry, add in heavy 1 Tbsp at a time until you reach the damp crumbs.

It is best to divide the pie crust into two batches, unless you have a large enough work surface to roll it all out at once. Turn out half the dough onto a clean work surface which has been lightly dusted with flour. Roll out with a rolling pin until the dough is approximately 1/4” thick. Using a 3 1/2” circle cutter (or using a bowl to trace around with a knife), cut the dough into circles. Repeat this process with the other half of the dough.

Gently pat each circle of dough into the KitchenAid® mini pie pan cavities. Using a small fork, poke holes in the bottom and up the sides to prevent the dough from puffing up and shrinking too much. Bake for 18-20 minutes until the edges are golden brown. Remove from oven and once the pan is cool enough to touch, pop out the mini pie crusts to cool on a cooling rack.

To make the filling, stir together the milk and 1/4 of sugar in a medium saucepan over medium-high heat, until bubbles form around the edge. In a large bowl, whisk the eggs yolks with 1/4 cup sugar, cornstarch and salt. Slowly whisk approximately one-third of the warm milk mixture into the large bowl to temper the eggs. Pour the mixture back into the saucepan and continue to cook over medium heat, whisking constantly until very thick, approximately 3 minutes. Remove from heat and separate into three medium bowls. To the first bowl, add the mashed banana and whisk until combined. To the second bowl, add the Nutella and whisk until combined. To the final bowl, add the orange juice and orange zest and whisk until combined.

Strain the banana filling into another bowl to get rid of any larger chunks of banana. The Nutella and orange fillings should already be creamy and smooth with no lumps.

Divide the mini pie crusts into three groups for the different fillings. Fill each of the mini pie crusts with approximately 1 Tbsp of filling (just to the top). Refrigerate for at least 3 hours before serving.

When ready to serve, top with a Tbsp of fresh whipped cream. Enjoy!