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Mini Banana Cream Pies

servings: 8
Mini Banana Cream Pies

prep time


total time





Mini Banana Cream Pies

servings: 8
• 4 3"-mini tart pans with removable bottoms 
• Parchment paper
• Beans (for blind baking crust)
• Pastry bags
• Pastry tip (small round or decorative)

• 1 package premade piecrust
• 1 package vanilla pudding mix
• 1 cup Hood® 1% Lowfat Milk
• 1 ripe banana, sliced
• 1 cup Hood® Heavy Cream
• 1⁄8 cup sugar
• 1 tsp vanilla extract
Preheat oven to 400°F. Unroll thawed piecrust, cut into four equal sections. Mold one quarter of piecrust into mini tart pan, working crust into sides. With a knife trim top of piecrust flush with tart tin. Repeat with other three sections piecrust and tart pans. Cut four sections of parchment paper, slightly larger than tart pans. Crumple parchment paper, then flatten and fit loosely into tart pan filling with beans. Place prepared tart pans on a baking sheet and bake in the preheated oven for 10 minutes, remove parchment and beans, and continue baking for 5 minutes until crusts are golden brown. Remove from oven and place on a rack to cool. Once cooled remove crust from tins. Repeat with other half of piecrust, making 8 tart shells in all.

In a medium bowl combine pudding mix and milk, beat on high for 2 minutes. Place in refrigerator for 15 minutes to set. Slice banana into 1/4" rounds. In a mixing bowl, whip heavy cream until soft peaks form, add in sugar and vanilla. Continue whipping until stiff peaks form. Spoon whipped cream into a prepared pastry bag outfitted with the pastry tip of your choice. 

To assemble pies, take one cooled tart shell, layer bottom with banana slices. Top slices with vanilla pudding mixture, level with a knife. Decorate around edges and in center of pie with whipped cream. Add one banana chip to the center of each pie.


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