Desserts

July 9, 2021

Mini Banana Cream Pie Cookie Cups

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!

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!

A tray of Banana Cream Pie Cookie Cups

Ingredients you'll need

  • Cookie dough basics: butter, sugar, eggs, vanilla, flour, and baking soda. Nothing new here! However, we are using an olive-oil based butter to keep these pudding cups dairy-free and add some heart-healthy fats. We're also using Stevia in place of regular granulated sugar to cut back on some calories and added sugar.
  • Graham crackers: superior to vanilla wafers and much better than a boring pastry crust. Turn the graham crackers into flour and you've just created the best cookie dough you've ever tasted!
  • Cinnamon: infused into the graham cracker cookie dough for the ultimate flavor combo. Just wait until you get a taste of the dough! It's so addicting.
  • Instant Banana Cream pudding mix: much easier and more cost-effective than trying to make a homemade pie filling. We're using the sugar-free mix to avoid any extra added sugar!
  • Almond milk: unsweetened vanilla, to be exact. When I learned you could make pudding with non-dairy milk, my life was changed. I'm not dairy-free by any means, but this is how I prefer my pudding now and I promise you'd never taste the difference. Using non-dairy milk keeps these little banana pudding cookie cups lower calorie and allergen-friendly.

Banana pudding cookie cups with extra whipped cream and banana slices on top

How to make banana pudding cookie cups

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!

Cinnamon cookie dough in a muffin pan
Baked cookie cups in a muffin tin

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!

A hand reaching for a Banana Cream Pie Cookie Cup

Tips for perfect mini banana cream pies

  1. Room temperature ingredients: this includes everything on the list except for the whipped cream. Using the butter, egg, and almond milk at room temperature will ensure smooth mixing, even baking, and the best overall results. I know it seems silly to let the almond milk sit out, but because it's non-dairy, it mixes with the pudding mix a little bit different, and the greater the difference in temperature, the more clumps you'll have in the pudding. Trust me, it happened to me!
  2. Don't substitute ingredients: because baking is a science, there's little room for change in this recipe. The only two substitutions I would consider "safe" are using whatever butter you like and using regular granulated sugar in place of the Stevia. I have not tested this recipe with 1-to-1 gluten-free all-purpose flour, so if you try that, please leave a comment below!
  3. Turn the graham crackers into flour: when I say flour, I mean flour - like, the smallest possible crumbs you could make before you're left with dust. The goal is that the cookie dough is actually made with graham cracker flour, not just cookie dough with random pieces of graham cracker. I always use a food processor for this, but you can also use a high speed blender or take out your anger on a ziploc bag with a rolling pin ;)
  4. Hold the toppings: I strongly recommend waiting to top each mini banana cream pie with whipped cream and banana slices until RIGHT BEFORE SERVING. If you want them to stay cute and presentable, you'll wait. This includes if you have leftovers! If you only plan on eating or serving half the batch of banana pudding cookie cups right away, refrigerate the others and top them with the whipped cream and banana slices until the end.
  5. Eat immediately: these mini banana cream pies are best the day of (heck, even within an hour of baking!) and do not last longer than 48 hours in the fridge, even if they're kept in an air-tight glass tupperware. Unfortunately, this is one of those desserts you shouldn't make in advance of the event.
  6. Keep refrigerated: the cookie cups get so soft from holding the pudding that the longer they sit at room temperature, the messier they'll be to eat. Keep the banana pudding cookie cups cold until right before serving, then return the leftovers right back to the fridge in an air-tight container.

A mini banana cream pie cookie cup with a bite out of it

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!

Mini Banana Cream Pie Cookie Cups

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!

Author:

Brooke Harmer

Prep:

50

min

cook:

10

min

total:

60

min

servings:

24

Ingredients

For the Cookie Dough

  • ½ C Country Crock Olive Oil stick butter, room temperature (or butter of choice)
  • ½ C brown sugar, packed
  • ½ C Stevia
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 1 C + 2 Tbsp all purpose flour
  • 4 whole graham crackers
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp salt

For the Pie Filling and Toppings

  • 2 packets sugar-free Banana Cream Pudding* (see recipe notes)
  • 2¼ C unsweetened vanilla almond milk**
  • 60 g Reddi Whip Almond Milk Whipped Cream***
  • 1 banana, sliced

Instructions

For the Cookie Crust

  1. Pulse the graham crackers in a food processor until they resemble a fine flour. (If you don't have a food processor, you can crush them with a rolling pin in a large ziploc bag, but make sure the pieces are as small as possible.) Measure out ½ cup of graham cracker dough and save the remaining crumbs for later. Whisk the graham cracker flour in a medium-sized bowl with the flour, baking soda, cinnamon, and salt until well combined. Set dry ingredients aside.
  2. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy, about 1 minute. Mix in the egg and vanilla until smooth.
  3. Slowly incorporate the dry ingredients into the wet ingredients until the dough comes together. It will be soft! Stick the bowl of dough in the freezer until the oven is ready.
  4. Preheat the oven to 350°F and spray two 12-count muffin tins with cooking spray.
  5. When the oven is ready, pull out the cookie dough from the freezer. Spoon 1 tablespoon-sized balls of dough into each tin. (Don't worry about flattening them - the oven will do that for you! Just scoop the cookie dough into the tin and call it good.) Bake for 8 minutes, then let cool for 2 minutes in the pan after baking.
  6. After the dough has cooled for 2 minutes in the pan, use a small round measuring spoon or cup to press the cookie dough down into the shape of a pie crust. Allow the cookie crusts to cool for an additional 5 minutes in the pan before transferring to a cooling rack.

For the Pie Filling and Toppings

  1. To make the Banana Cream Pie filling, pour the packets of pudding mix into a medium-sized bowl. Add the almond milk to a glass measuring cup. Whisking constantly, pour the almond milk into the pudding mix and continue to stir vigorously until the pudding has thickened, little to no clumps remain, and the pudding has begun to set.
  2. To assemble the mini Banana Cream Pies, spoon fill each cookie cup with the prepared pudding. (You will probably have a little bit of pudding leftover, but don't skimp on the pudding!) Squirt*** a dollop of whipped cream onto each pie, then press a banana slice into the whipped cream and pie filling. Garnish mini pies with remaining graham cracker crumbs and serve immediately.

Notes

*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.

Nutrition

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