Bite Size Banana Cream Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 36
- 1 cup heavy whipping cream
- 1 small box instant vanilla pudding
- 1 3/4 cups cold milk
- 2-3 bananas, cut into 1/4-inch slices
- 1/4 cup powdered sugar
- 1 package pie crust store bought
- 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
I was craving something sweet
but didn't have a lot of time to bake. I decided to make these bite size banana cream pies instead, and they were the perfect solution! They're so easy to make, and they're so delicious. I love that they're made with real ingredients, and they're a great way to use up ripe bananas. I've made them several times now, and they're always a hit with my family and friends.
The best part about these pies is that they're so versatile. You can make them with any type of fruit you like, and you can even add different flavors of pudding mix. I've made them with chocolate pudding mix, and they were delicious. I've also made them with strawberry pudding mix, and they were equally as good. The possibilities are endless!
If you're looking for a quick and easy dessert that everyone will love, I highly recommend trying these bite size banana cream pies. They're the perfect treat for any occasion, and they're sure to be a hit!
Step-by-step
- Roll dough out to a thickness of about 1/8”. 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.
- Makes...um...I'm not sure, but I'd guess about 3 dozen bite-size pies.
