Description
Creamy Mini Banana Pudding Pies are delicious bite-sized desserts featuring a crunchy vanilla wafer crust, rich banana pudding, and fluffy whipped cream topping.
Ingredients
Scale
- 1 cup vanilla wafer cookies, crushed
- 2 tablespoons unsalted butter, melted
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup whipped cream (store-bought or homemade)
- Additional banana slices and crushed wafers for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed vanilla wafer cookies and melted butter until well combined. Press the mixture into the bottom of mini pie pans or muffin tins to form a crust.
- Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat. Continue to whisk until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Layer the sliced bananas evenly over the cooled crusts. Pour the thickened pudding mixture over the bananas, filling each mini pie to the top.
- Allow the pies to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
- Before serving, top each mini pie with a generous dollop of whipped cream and garnish with additional banana slices and crushed wafers.
Notes
- Make sure to let the pies cool completely in the refrigerator before serving for the best texture.
- For a variation, you can add chocolate chips to the pudding mixture.
- These pies can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg