mini banana cream cookie pies
I’ve got something to say about these mini banana cream cookie pies (are you surprised?).
See, in case you haven’t heard me blather on about my seriously unfortunate banana allergy, allow me to bring you up to speed. I’m allergic to bananas. There you go. But what’s worse is that I am therefore allergic to bananas foster, banana bread, banana splits and banana cream pies — all of which my brothers like to tell me are The Most Amazing Foods In The World. Seeing as I have no idea, and they all sound extra delicious because I can’t have them, I’m forced to believe they’re right. Harrumph.
So I can’t sit here and tell you that these mini banana cream cookie pies are delicious, that they taste like a heavenly pillow of sweet banana-y bliss, that the combination of a crispy sugar cookie crust, cool banana pudding, a slice of fresh banana and a dollop of whipped cream is undeniably scrumptious. No, I can’t tell you that.
But the empty plate that once held a bunch of these cookie pies can. Oh, and my brothers. BECAUSE THEY TOLD ME SO. #sadface
What I can tell you, though, is that these are stupidly easy to make (thanks to Pillsbury’s easysauce sugar cookie roll), that they make for a perfect holiday dessert that you can whip up in an afternoon and that the toughest part is being able to not eat the whole batch once they’re made because they look so adorable and tasty. That is, unless you’re unallergic to bananas. Then by all means, be my guest. You can make another batch tomorrow for everyone else.
Mini Banana Cream Cookie Pies
A Girl Versus Dough original
Yields: 24 mini pies
Ingredients:
1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping
Directions:
Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.*
Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.
*NOTE: Please see comments below for more detailed information on how to bake the cookie cups!
Disclosure: I received compensation from Pillsbury for recipe development purposes. All opinions are my own.
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Well, they were really, really good. We’d never steer you wrong! 🙂
Mom — Of course not. 🙂
These look so cute! 🙂 I would totally sub lemon curd, I have a small obsession…
Mara — Ooooh, good idea! I could actually eat those! 🙂
Ugh these are SO cute! Love them 🙂 I had half a mind to make mini pecan pies at Thanksgiving, but then I got lazy. One big one is SOOO much easier. But anything little definitely gets me on the cuteness factor, and these are nooooo exception.
Natalie — Thanks, dear! Actually the mini version is pretty easy, too — and we do have a Christmas gathering coming up that could use some mini pecan pies… 😉
I made these tonight for a Halloween work party tomorrow. Omg they’re sooooo good!!! Thanks!!
TucsonJenn — Oh, awesome! I hope your co-workers enjoy them! 🙂
They were a hit! 😀
Thanks again!
Do you think these can be made in regular muffin tins?
Shawna — Yes, they can — you just need to bake them a little longer so they’re set in the center, and the yield obviously won’t be as many. But it should work!
They’re so yummy! Just made them. Do you keep them in the fridge or countertop?
Shawna — Fridge, for sure! So glad you like them!
I made these tonight and they were demolished!!! Sooo delicious!! I added nilla wafer crumbs for decoration ?
Bree — So glad you liked them! Love the idea of nilla wafer crumbs on top — so smart.
Hi Stephanie,
I saw your pictures and recipe over on another site, and wanted to let you know. It says “submitted by Stephanie”, but doesn’t link to you at all: http://inspiredreamer.com/mini-banana-cream-cookie-pies/
BTW, these look great. I am allergic to mango, but would be SO tempted to eat some if I ever cooked with it! Impressive willpower.
Becky — Oh dear. Thanks for letting me know!
Do the bananas turn brown if you don’t eat them immediately?
Put the banana slice in the cup first and seal it with pudding so it won’t turn brown!
I would brush a light coating of the pudding over the banana if you don’t intend to eat them relatively soon..or very lightly brush lemon juice on the banana slices to keep them from browning.
Cheryl — Yes, after a while they do. If you’re planning to make them ahead of time, I’d add the banana slices on top just before serving.
These look so adorable and delicious. My question is…..you put the cookie dough balls in and bake them, then push it down after they are baked…. Does that work? I thought you would have to form the crust with the raw dough and bake, like when making pecan tarts. How does it work when the dough is already cooked, and then pushed down? Sorry if it sounds silly asking, just wondering if I am understanding correctly.
Theresa — I know; it sounds tricky. Yes, you just place the dough in ball form in the muffin cups, and they will naturally sink in the center and turn into “cups.” If they still seem puffy and/or not very “cup”-like once they are baked, you can use the bottom of a shot glass to press them down lightly once they are baked and still warm. Does that make sense? I hope that helps!
Can you just make this with regular muffin tins? I don’t have a mini and at target it’s $15 for one
🙁
Corinne — Yes, absolutely. Just be sure to bake the cookie cups a little longer as they’ll be bigger.
These look and sounds amazing! I can’t believe you couldn’t eat them. That’s sacrificial baking right there 🙂
I was wondering if I could do sweet potato pie like this?
Cathy — I think you probably could, yes!
I too am allergic to bananas. It’s such a rare food allergy, but everyone tells me how good all those banana desserts are and I have no clue. I’ll have to try your little cookie pie crusts for something else though. Maybe lemon curd. 🙂 thanks
Im so trying this with Chocolate pudding
Hi! I just made these for an office Thanksgiving luncheon and I want to let all those other OCD bakers out there know that you can also use the Pillsbury take-and-bake sugar cookies that are already divided up for you! Same 16 oz. and they turned out great- thanks for an easy and delicious recipe!
Molly — Oooh, good idea! Thanks for sharing. 🙂 So glad you liked the recipe!
i made these using lemon curd and whipped cream. Lemon cream pies. They were all gone. Yum!!!
These are so adorable! I’m going to try them for my next party. Just to confirm, you make the depressions after you bake the dough and not before? Should I expect the dough to be soft after I bake it?
Frances — Yay! Yes, you make the depressions after you bake the dough — the dough will still be soft after baking so it will give well when you press it down. Happy baking!
Yep….the photo caught my eye…..so, so cute! Banana cream pie just happens to be my hubcap’s (hubby’s) fav, so thought I’d check out your recipe. Fun, easy and pretty. Will have to give it a try. 🙂
By the way, just happened on to your website and it is highly enjoyable. 🙂
Keep up the great work!
Hi!! I made these today and they are sooooooooo adorably cute and SUPER yummy!!! I needed an easy dessert for a few friends coming for lunch this weekend… So I made all the cups today and the pudding and will assemble them after lunch. Of course we HAD to do a trial run so made us a couple. I did some with banana pudding and some with chocolate pudding made with sweetened condensed milk. Sooooo good! Such a cute idea and now I’m dying to find more to use these cups for cuz they’re so cute!! Thanks so much for this awesome idea!! 🙂
Jade — Yay! I’m so glad you liked them (and chocolate pudding, YES TO THAT ;)).
The sound absolutely yummy! I was wondering, do you use cooked putting or instant pudding for these? And also the whip topping, what kind do you use, because I have use whipped topping you before, and it just sort of disintegrates after it sets a while.
Janice — You can use either regular pudding or instant pudding for these (I used instant). And I used just regular whipped cream from a can, but it’s best to add that just before serving so it doesn’t melt.
I was thinking of using the jello cheesecake pudding and sliced strawberries with whipped cream. You could definitely eat that! Yum. Great idea. Thanks for sharing with us.
I had a really hard time with the sugar cookie dough. I had to throw a whole batch out because they stuck to the pan even after greasing it. Second batch also stuck but not as bad. I’m hoping when I put the pudding in them they don’t fall apart.
Just made these for a Super Bowl party – if you buy the Pilsbury break and bake (which come with 24 pieces!) it works even better! They all come out uniform and perfect! Yum!
You shape the cookies AFTER you bake them???
hi , do the bananas turn brown on the Bananas Cream Cookies? and can you make them the night before lunch time the next day for a party.
Mel — If you plan to make them ahead of time, don’t fill the cookies until just before serving and don’t top them with banana slices until then, either — otherwise, the cookies will soften and the banana slices will brown.
Pam — Yes, you shape the dough into balls and then once they’re baked, use the bottom of a shot glass to shape them better into cups. They’ll harden into that shape as they cool.
I don’t understand why you would not shape the dough in the mini muffin tins, with the shot glass, then bake as you would for a normal size cream pie. and yes the bananas will turn brown if you put them on top, I put it in the bottom, then put filling over. I have been making these little jems for 40 years, only difference is, I used pastry. but the idea of the sugar cookie dough is smart, since I read this I use chocolate chip with chocolate pudding, there are no bounds now
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Do U press the dough around the muffin tin or bake it as a ball?
if I make these ahead of time, will the pudding cause the cookie to turn mushy?? I’ve made a lemon tart like this but the cookie went very soft after sitting for a couple days in the fridge..
Diana — It’s best if you leave the pudding filling out of the cookies until the day you plan to serve them. You can make the cookie shells and the pudding filling ahead of time, but don’t fill them until the day of for best results.
What a nifty idea. LOVE IT! Pinned.
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these did not come out at all and I followed the directions perfectly. I made sure to grease my pan well but they would not come out of the pan. They were all ruined!!
I think I will be more careful next time to follow the directions on a recipe that was paid for by the sponsor. Now I’m stuck without a dessert for a dinner party in a few hours. 🙁
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Hmmm… I’m thinking chocolate pudding, whipped cream, crumbled nilla wafers & mini chocolate chips on top…
I think like banana pudding, i would put the banana first against the cookie cup, then the pudding, then whip cream. less chance to turn brown from air and would not see. also, should you mash the cookie dough with shot glass bottom before to cook or does it mold into that form when cooking?
look delish and great for a party or anytime. tks
Do you shape the cookie sups before bling or after?
*cups
I’m making these for a family reunion tomorrow. Was going with banana or lemon but since my target “market” tomorrow is doing something that the kids will go for…..my dh suggested to do chocolate since “every” kid recognizes chocolate! I have whipped cream for them to spray on their goodie!
My cookie dough was purchased at the new Meijer store that just opened, the date said by June 24, 2015 and it was soft,. I did make them round even though it was messy, but I did flatten them in the pan (& maybe this was wrong) because the middle of the cookies were all indented, and when I tried to remove them, the tops separated from the bottom. I could not use them as they were to fill them up with pudding. Wasted time and money. What did I do wrong or was it the dough?
My cups did not look like the picture. They oozed out onto the top of the pan.
I made 24 just as the recipe said. Any suggestions?
Going to try this recipe now.. next time, Im thinking pumpkin or sweet potato mini pies…
When you use the sugar cookies in the cup cake pan will it make the cup or do you spread the cookies out to make the cups
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