My family didn't really eat pie growing up, even at Thanksgiving. It just wasn't a dessert any of us liked! Weird, I know. But every once in a while, pie would be served at someone else's house and I'd try some.
I still don't like many flavors of pie, but a well-done banana cream pie is one of my all-time favorite desserts!
One night when I was lying awake at 3am dreaming up different recipes, I thought about how much I loved banana cream pie but I wanted it to be easier to make and a little healthier, too.
My mom had also been begging me to write a recipe for banana cream pie, so after lots of different ideas, I finally came up with today's recipe!
These adorable Mini Banana Cream Pie Cookie Cups are a match made in heaven. Literally.
Instead a pastry crust (not a fan) or a graham cracker crust, the "crust" is actually a cinnamon graham cracker cookie in the shape of a pie crust! It is a million times better than any banana cream pie you've ever had, too.
Then, each cookie crust is filled with instant banana cream pudding and topped with whipped cream, a slice of banana, and extra graham cracker dust. OMG. You need this recipe!
What makes these mini banana cream pies so amazing is the cookie crust instead of a traditional pastry crust. It sounds like a lot of extra work (most mini things are ironically) but I promise it's not!
Prepare the cookie dough like you're making chocolate chip cookies - cream the butter and sugars, mix in the egg and vanilla, then incorporate the dry ingredients. Because this dough in particular is so soft, we're going to super chill the dough. Don't worry, it's only while the oven preheats!
Once the dough has chilled in the freezer, all you have to do is use a 1 tablespoon cookie scoop to portion out the dough into each muffin tin. No pressing or shaping required. Just scoop and bake!
This little hack for homemade cookie cups works because baking soda helps cookies spread, (where baking powder helps cookies rise) and this recipe only uses baking soda.
The balls of cookie dough are almost as wide as the muffin tin, so once they've spread to the width of the muffin tin, the only place they have to bake is up!
Let the baked cookie cups cool for 2 minutes in the pan, then use a flat bottom measuring cup, measuring spoon, or the bottom of any small circular object to press the cookie crust down into the shape of a crust.
I used a small metal condiment cup like this one, but as long as the shape of your "press" is smaller than the diameter of the cookie and flat, you're fine!
Ok if you made it this far and read my whole post, congratulations! I'm so proud. Now go reward yourself with these adorable mini banana cream pies!
Be sure to leave a star rating and review below after you try these banana pudding cookie cups so other readers know how amazing they are! You can also tag me on social media so I can see the look of pure joy on your face haha. Happy baking!
These mini Banana Cream Pie Cookie Cups are made with graham cracker cookie dough and sugar-free banana cream pie pudding then topped with whipped cream, banana slices and crushed graham crackers. They are so easy to make an perfect for the holidays!
*Be sure to purchase the 0.9 oz boxes. The brand doesn't matter, just the total weight.
**You can use any non-dairy milk for this recipe, but be sure to follow MY instructions when making the pudding. If you only have dairy milk, follow the exact instructions on the box of pudding mix instead of my instructions, then proceed with the rest of the recipe.
***Don't worry about the exact measurement, the 60g just represents 24 squirts of canned whipped cream. If you are not dairy-free, you can use any canned whipped cream you like!
Nutrition facts are a calculated estimate of one mini banana cream pie, including a banana slice and whipped cream.
Serving: 1 mini pie / Calories: 115 / Fat: 4.4g / Saturated Fat: 1.8g / Carbohydrates: 17.5g / Fiber: 0.2g / Sugar: 9.2g / Protein: 1.1g
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