Mini Banana Cream Pies

Banana cream pie is something I’ve never been a huge fan of, mainly because I prefer to eat bananas as a snack or in bread.

But when I married my husband I discovered a new found love for banana pudding. His grandpa searched long and hard to find the perfect recipe, and he did. It doesn’t have any artificial banana flavoring in it which is a huge plus in my book.

The other day I decided to make mini banana cream pies using/adapting his recipe. Instead of layering wafers throughout, I opted for a Nilla wafer crust. They turned out perfect- sweet, creamy and full of real banana slices. Yum! Note: I used my mini tart pan to make my pies, but this recipe is for a standard 9″ pie.

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Mini Banana Cream Pies Recipe

If you need a last-minute dessert, Mini Banana Cream Pies are the perfect choice. With just a few ingredients, they come together fast and taste amazing.

5 from 1 vote

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Course: Dessert, Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Prep Time: 12 minutes mins

Cook Time: 6 minutes mins

Chill Time: 10 minutes mins

Total Time: 28 minutes mins

Servings: 6 - 8

Calories: 695kcal

Author: Andrea

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Ingredients

Crust

• ▢ 3 1/2 cups Nilla wafers
• ▢ 8 Tbsp (1 stick) butter - melted and cooled
• ▢ 2 Tbsp all-purpose flour
• ▢ 2 Tbsp sugar
• ▢ pinch of salt

Filling

• ▢ 1 (3) oz package instant vanilla pudding
• ▢ 1 cup milk
• ▢ 1/2 can condensed milk
• ▢ 1 1/2 bananas - sliced

Topping

• ▢ 1/2 banana - sliced
• ▢ 1/4 cup Nilla wafers
• ▢ whipped cream - optional

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Instructions

Crust

• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Place the wafers into a large Ziploc bag and pound them with a rolling pin until they become coarse crumbs.
• In the bowl of a stand mixer, combine the wafer crumbs, flour, sugar, salt, and melted butter. Mix on low speed for 1 minute.
• Press the moistened mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 6-8 minutes or until golden brown. Remove and let cool completely before filling.

Filling and Topping

• In the bowl of a stand mixer with the whisk attachment on, whip the cream until soft peaks begin to form. Remove from the bowl and place in the refrigerator.
• Pour the pudding mixture into the bowl, add the milk and condensed milk. Beat for 1 minute on medium or until the mixture becomes smooth. Remove the bowl and place it in the refrigerator for 10-15 minutes.
• Once the mixture has set, fold in the whipped cream. Pour ⅓ of the mixture into the pie dish. Place ½ of the slices of banana on top of the mixture. Pour another ⅓ and cover with the remaining bananas. Pour the remaining mixture over and smooth with a spatula.
• Chill until ready to serve. Top the mini pies with desired toppings and serve immediately.

NOTES

STORE Mini Banana Cream Pies in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the bananas may become mushy and the texture of the pudding can change.

If making ahead, prepare the crust and filling separately, then assemble before serving to maintain the best texture.

Nutrition

Calories: 695kcal | Carbohydrates: 98g | Protein: 8g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 544mg | Potassium: 392mg | Fiber: 2g | Sugar: 62g | Vitamin A: 646IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 0.3mg

Recipe by Stephen + Natalie