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 :
GO BANANAS WHOOPIE PIES
I love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Use a cookie scoop to keep them nicely rounded and all the same size. -Jessie Sarrazin, Livingston, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.
Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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
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