Try this mini banana cream cookie pies recipe
- Carbohydrate 40.2316 g
- Cholesterol 652.12 mg
- Fat 176.5094 g
- Fiber 3.06799988746643 g
- Protein 11.0442 g
- Saturated Fat 109.76448 g
- Serving Size 1 1 recipe (594g)
- Sodium 182.06 mg
- Sugar 37.1636001125336 g
- Trans Fat 9.21541999999999 g
- Calories 1747 calories
Step-by-step
- Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
- Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
- Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.
Pressing the bottom of a heavy glass into hot baked cookie dough requires precise timing while the butterfat remains malleable at precisely ten minutes post-oven. If you wait until the structure cools completely, the refrigerated sugar dough shatters instead of compressing into a neat cavity. This mechanical indentation creates the structural vessel required to hold liquid fillings without leaking.
Starch molecules in packaged banana pudding undergo gelatinization during chilling, trapping liquid within a semi-rigid matrix that prevents the pastry shell from becoming soggy. When the cold dairy starch meets the high-fat sugar cookie base, moisture migration slows significantly. Maintaining this thermal contrast keeps the crust crisp for hours.
Slicing bananas immediately before assembly exposes polyphenol oxidase enzymes to oxygen, triggering rapid enzymatic browning on the fruit surface. Dipping slices in a mild acid solution halts this oxidation reaction chemically, preserving the bright yellow aesthetic alongside the custard. A 24-cup mini muffin tin ensures uniform portioning for every single crust.
Refrigerating assembled pies beyond a short window causes starch retrogradation, firming the crumb into a rigid texture. Consume these treats within two hours of assembly to experience the optimal contrast between soft fruit, dense pudding, and tender baked dough.
