Mini Banana Cream Pies Recipe
These Mini Banana Cream Pies deliver the delicious flavor of banana pudding in little pies with sweet and crunchy nilla wafer crust!
Servings: 6 - 8
Calories: 696kcal
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
Instructions
crust
- Preheat oven to 350 degrees.
- Place the wafers into a large ziplock bag and pound them with a rolling pin until they become coarse crumbs.
- In the bowl of a stand mixer, combine wafer crumbs, flour, sugar, salt and butter. Mix on low speed for 1 minute.
- Press moistened mixture into the bottom and up the sides of a 9″ 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 cream until soft peaks begin to form. Remove from bowl and place in refrigerator.
- Pour pudding package into the bowl, add milk and condensed milk. Beat for 1 minute on medium or until the mixture becomes smooth. Remove bowl and place in refrigerator for 10-15 minutes.
- Once mixture has set, fold in whipped cream. Pour ⅓ of the mixture into the pie dish. Place ½ of the bananas on top of the mixture. Pour another ⅓ and cover with bananas. Pour the remaining mixture over and smooth with a spatula.
- Chill until ready to serve. Top with desired toppings and serve immediately.
Nutrition
Calories: 696kcal | Carbohydrates: 98g | Protein: 8g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 560mg | Potassium: 385mg | Fiber: 2g | Sugar: 62g | Vitamin A: 646IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 1mg