Mini Banana Cream Pies Recipe

Yields: 12 mini pies
Prep Time: 30 minutes
Chill Time: 2-3 hours (minimum)

Ingredients

For the Crust

  • 1 ½ cups Vanilla wafer crumbs (about 1 box of cookies)
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 1 (3.4 ounce) box instant vanilla pudding mix
  • 2 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled

For the Topping

  • 2-3 ripe bananas, thinly sliced
  • Additional vanilla wafer crumbs (optional)

Equipment

  • Food processor or zip-top bag and rolling pin
  • Medium bowl
  • Whisk
  • 12-cup muffin tin

Instructions

Make the Crust

  • Preheat oven: Preheat your oven to 350°F (175°C).
  • Process the cookies: If not using pre-made crumbs, place vanilla wafers in a food processor and pulse until finely ground. If you don’t have a food processor, place them in a zip-top bag and use a rolling pin to crush them.
  • Mix the crust: In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until well combined.
  • Form the crusts: Distribute the crust mixture evenly into the 12 muffin cups. Use your fingers or the bottom of a small glass to press the mixture into the bottom and up the sides of each cup.
  • Bake: Bake crusts in the preheated oven for 5-7 minutes, or until lightly golden brown. Remove from the oven and let cool completely.

Make the Filling

  • Prepare the pudding: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Whisk for 2 minutes, or until thickened. Stir in the vanilla extract.
  • Whip the cream: In a separate bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
  • Fold in the whipped cream: Gently fold the whipped cream into the pudding mixture until well combined and fluffy.

Assemble the Pies

  • Layer the banana slices: Place a few banana slices at the bottom of each cooled pie crust.
  • Add the filling: Spoon the pudding mixture over the banana slices, filling each crust almost to the top.
  • Chill: Cover the muffin tin loosely with plastic wrap and refrigerate for at least 2-3 hours, or until the filling is fully set.

Finishing Touches & Serving

  • Top with whipped cream: Just before serving, pipe or dollop whipped cream on top of each pie. (You can use store-bought whipped cream for convenience)
  • Garnish with bananas: Top with additional banana slices. For a touch of crunch, sprinkle with vanilla wafer crumbs.
  • Serve and enjoy: Serve immediately for the best texture and flavor.

Tips

  • Prevent browning bananas: Toss the banana slices in a little lemon juice to keep them from turning brown.
  • Make-ahead: These pies can be assembled a day in advance and stored in the refrigerator. Add the whipped cream and banana garnish just before serving.
  • No muffin tin? Use small ramekins or even disposable foil tart pans.

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