Bite Size Banana Cream Pie
I always have bananas and heavy cream in my house, so I decided to see what would happen if I put all of these items together into cute bite-sized banana cream pie. They're actually more like two bites of banana cream pie, but they're so cute, and so yummy.
I always have bananas and heavy cream in my house, so I decided to see what would happen if I put all of these items together into cute bite-sized banana cream pie. They're actually more like two bites of banana cream pie, but they're so cute, and so yummy.
- Carbohydrate 0.39195 g
- Cholesterol 9.05722222222222 mg
- Fat 2.44631944444444 g
- Fiber 0 g
- Protein 0.135527777777778 g
- Saturated Fat 1.52271277777778 g
- Serving Size 1 1 Recipe (7g)
- Sodium 2.51430555555556 mg
- Sugar 0.39195 g
- Trans Fat 0.126135833333333 g
- Calories 24 calories
Step-by-step
- Roll dough out to a thickness of about 1/8â€. With a sharp knife or pizza cutter, cut dough roughly into 1.5†x 1.5†squares. You can also be creative and use cookie cutters to make cute shapes.
- Place dough pieces on a parchment-lined cookie sheet. Prick each piece a few times with a fork. Bake at 400°F for 11-13 minutes, or until browned on the edges. Remove from oven. Cool completely before using for bite-size pies.
- In a medium bowl, whisk vanilla pudding mix and cold milk for 2 minutes. Cover with plastic wrap and refrigerate. (I'm not sure how long. Mine refrigerated overnight.)
- Whip heavy cream and powdered sugar into stiff peaks.
- Using either a pastry bag with an open star tip, or using a zip-top bag with about 1/4 inch of a corner cut off, pipe about half a teaspoon of chilled pudding onto each pie crust piece.
- Place a slice of banana on top of the dab of pudding. Then squeeze about 1 1/2 teaspoons of pudding onto each banana slice.
- Refrigerate the pies while you prep the whipped cream into another pastry bag (or the same one with the tip washed), and then pipe about 1 1/2 teaspoons of whipped cream onto each pie. Refrigerate until ready to serve.
Cold milk acts as the primary driver for setting instant vanilla pudding, requiring exactly two minutes of vigorous whisking to activate the starches before a thorough chill. Standard dairy milks containing at least two percent milk fat yield the most stable set, whereas ultra-filtered varieties can occasionally prevent instantaneous starches from thickening reliably. Ensuring the pudding reaches a fully congealed state prevents structural slippage once the miniature pastries undergo assembly.
Rolled pie dough must be docked thoroughly with a fork prior to baking at 400 degrees Fahrenheit to prevent large, uneven air bubbles from forming across the 1.5-inch squares. Edges require a distinct golden-brown coloration before removal, signaling complete moisture evaporation from the pastry layers. Cooling these bases completely on wire racks stops steam condensation from softening the crust before the custard application begins.
Piping chilled pudding and whipped cream through a star tip requires deliberate pressure control to maintain structural integrity across thirty-six individual portions. Heavy cream whipped alongside powdered sugar must reach stiff peaks without breaking into butter, providing a resilient matrix that holds its shape under refrigeration. Slicing bananas immediately before assembly minimizes enzymatic browning, though tossing the 1/4-inch fruit rounds in a minimal amount of lemon juice offers an extra layer of oxidation prevention.
Traditional diner-style banana cream pies rely on similar vanilla custard bases encased in standard flaky pastry shells, yet reducing these proportions down to two-bite dimensions alters the structural engineering significantly. Assembling the components closely to service prevents moisture migration from the fruit into the baked crust. Storing completed portions inside an airtight container in the refrigerator maintains crispness for up to four hours maximum.
