MINI BANANA CREAM PIES
Mini pies are all the rage, and this cool and luscious banana cream pie is no exception. Whether it's just the two of you or a party of five, savor this classic dessert without the fear of wasteful leftovers. -Carol Maertz, Spruce Grove, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 mini pies.
Number Of Ingredients 14
Steps:
- Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of five 5-in. pie plates. Place on a baking sheet. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Slice bananas into crusts; spoon custard over top. Top with whipped cream. Refrigerate for at least 3 hours before serving.
Nutrition Facts :
SIMPLE NO BAKE BANANA CREAM PIE
A friend of mine made this in college and ever since I've been hooked. People are always asking me for this recipe. It is so easy and inexpensive to make.
Provided by Spork
Categories Pie
Time 10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 6
Steps:
- Line banana slices on the bottom of the graham crust.
- In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir.
- Pour mixture over the bananas and refrigerate about 3 hours or until set.
- When ready to serve, cover with the remaining whipped topping and drizzle over caramel.
MINI PEANUT BUTTER-BANANA CREAM PIES
Break out the peanut butter and the banana-flavor pudding to make these scrumptious little cream pies.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
- Slice banana; place in crusts. Cover with pudding mixture. Refrigerate 2 hours or until firm.
- Top with remaining COOL WHIP just before serving; sprinkle with nuts.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MINI BANANA PIES
I was wowed by the results! I love this recipe, it was my mom's. It is full of flavor and everyone loved it!
Provided by summer
Categories Mini Desserts
Time 1h10m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
- While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
- Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition Facts : Calories 55.8 calories, Carbohydrate 8.5 g, Cholesterol 1.1 mg, Fat 2.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 27.7 mg
TINY BANANA CREAM PIES
These petite pies take very little time to prepare and it's an impressive, delicious dessert. Since my husband's work hours are erratic, we don't eat at the same time every day, so I often have these chilling in the refrigerator several hours in advance of mealtime.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding. , Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired.
Nutrition Facts : Calories 258 calories, Fat 10g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 345mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA SPLIT MINI PIES
These beautiful mini desserts are graham cracker crusts with a cream cheese filling topped with bananas, pineapple, cherries and whipped cream. Pecans and/or chocolate syrup are wonderful optional garnishes. Your family and guests will love this dessert!
Provided by Regina Hall Noble
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven's broiler to 450 degrees F (230 degrees C). Chill a mixing bowl, beaters from electric mixer, and cream in the freezer for 10 minutes. Arrange pie crusts on a baking sheet.
- Cook pie crusts under the broiler until browned and toasty, 2 to 4 minutes. Remove crusts from oven and cool.
- Beat cream in the chilled bowl using the chilled beaters until cream thickens. Add confectioners' sugar and vanilla extract; beat until stiff peaks form. Transfer whipped cream to a piping bag or resealable plastic bag with a corner snipped off; refrigerate.
- Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese until well-mixed. Spoon mixture into a pastry bag or a resealable plastic bag with a corner snipped off. Pipe cream cheese filling into each graham cracker crust, filling 1/3- to 1/2-full.
- Layer banana slices over cream cheese filling. Spread pineapple over banana layer. Spoon cherry pie filling over pineapple layer. Pipe whipped cream over cherry pie filling layer. Top each pie with pecans and chocolate syrup. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 444 calories, Carbohydrate 50.4 g, Cholesterol 49.9 mg, Fat 25.9 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 12.8 g, Sodium 210 mg, Sugar 28 g
SUPER SIMPLE MINI CHOCOLATE BANANA CREAM PIES
This is a nice simple recipe that is quick to put together and very tasty. They are extremely fast to make if you microwave the filling. Time does not include cooling period. Note: I use "Cook & Serve" pudding for this recipe as I feel that it has a better taste and texture then instant. If you chose to use instant pudding, please make sure to follow the package directions.
Provided by Chef Buggsy Mate
Categories Pie
Time 17m
Yield 6 tarts, 6 serving(s)
Number Of Ingredients 7
Steps:
- Make pudding according to package directions.
- Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
- Fill the pie crusts with pudding and top with remaining banana slices.
- Place pies in refrigerator to cool.
- Once cool, sprinkle with toffee bits.
- Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Nutrition Facts : Calories 100.5, Fat 3.6, SaturatedFat 2, Cholesterol 11.5, Sodium 60.4, Carbohydrate 14.7, Fiber 0.9, Sugar 6.5, Protein 3.2
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MINI BANANA CREAM PIES - HELLO, YUMMY
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- Crush your graham crackers in a zipper bag until medium coarse crumbs form, add melted butter and mix mixture around well.
- Spray your muffin pan with nonstick cooking spray and divide the graham crackers evenly into 12 and press down on the muffin pan, allowing the crumb topping to go slightly above the sides. Place in freezer for 20 minutes.
- To make the custard, add the sugar, cornstarch, salt, milk and egg yolks in a medium sauce pan. Stir custard over medium heat and keep stirring until it gets thick around 5-7 minutes. You'll know when it's done and coats your spoon. Turn off hea, add the vanilla extract and mix that in.
- Take your muffin tin pan out of the freezer and ladle the custard into each graham cracker crust evenly. Cover loosely with plastic wrap and place muffin tin pan in the refrigerator for at least 5 hours.
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- Add cupcake liners to each slot in your muffin tin. Place one vanilla wafer at the bottom of each cupcake liner.
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- In a medium-size bowl add your vanilla wafer cookie crumbs and your melted butter. Mix and until all ingredients are combined.
- Spray your mini cupcake pan. Using a spoon add your crumbs to each cupcake space, making sure that you are pressing firmly and creating a pie shape. Press down in the middle to create a deep space for your filling.
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