Crazy Adorable Bite-Size Banana Cream Pies

banana cream pieWhen it comes to dessert, there's almost nothing like the sweet and creamy taste of banana cream pie. Bananas are always in season, and the combination is both rich and refreshing at the same time. But a whole piece of pie can be a lot, which is why these bite-size banana cream pies are pure perfection.

From Food Pusher, they are as delicious as they are cute. You start with a traditional pie crust (I vote for the pre-made version, while she has a fantastic recipe below if you want to make it from scratch), then top it with creamy pudding, bananas, and whipped cream. Each one is a little bite of bliss.

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Bite-Size Banana Cream Pie

1 small box instant vanilla pudding
1 3/4 cups cold milk (a little less if you're using skim milk)
2-3 bananas, cut into 1/4-inch slices
1 cup heavy whipping cream*
1/4 cup powdered sugar
1 batch of pie crust (see recipe below)

In a medium bowl, whisk vanilla pudding mix and cold milk for 2 minutes. Cover with plastic wrap and refrigerate. (I'm not sure how long. Mine refrigerated overnight.)

Whip heavy cream and powdered sugar into stiff peaks.

Using either a pastry bag with an open star tip, or using a zip-top bag with about 1/4 inch of a corner cut off, pipe about half a teaspoon of chilled pudding onto each pie crust piece.  

Place a slice of banana on top of the dab of pudding. Then squeeze about 1 1/2 teaspoons of pudding onto each banana slice.

Refrigerate the pies while you prep the whipped cream into another pastry bag (or the same one with the tip washed), and then pipe about 1 1/2 teaspoons of whipped cream onto each pie. Refrigerate until ready to serve.  

Pie Crust

(Note: you can also use store-bought refrigerated pie crust)

1 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
4 tablespoons butter
3 tablespoons Crisco
3 1/2 to 4 tablespoons ice cold water
Flour for dusting

Preheat oven to 400°F.

In a medium bowl, mix flour and salt. Cut 4 tablespoons butter into flour until it looks like coarse meal, and then cut in Crisco until well blended.

Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball. Flour a rectangular sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another rectangular sheet of wax paper.

Roll dough out to a thickness of about 1/8”.

With a sharp knife or pizza cutter, cut dough roughly into 1.5” x 1.5” squares. You can also be creative and use cookie cutters to make cute shapes.

Place dough pieces on a parchment-lined cookie sheet. Prick each piece a few times with a fork. 

Bake at 400°F for 11-13 minutes, or until browned on the edges.

Remove from oven. Cool completely before using for bite-size pies.

 

Image via Food Pusher

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