Mini banana cream cookie pies use sugar cookie dough as the crust for creamy banana filling. They’re simple to assemble, kid-friendly, and disappear fast at brunches or parties!
A Quick Look At The Recipe
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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
24 mini pies
Difficulty
Easy
Calories *
5 kcal per serving
Technique
Bake sugar cookie into cups, fill with pudding, a banana slice, and top with whipped cream.
Flavor Profile
Sugar cookie cups filled with banana pudding, banana, and whipped cream.
* Based on nutrition panel
Made these for my friend’s brunch spread and they were the first thing to vanish. The pudding was so lovely! I didn’t even get to snag one for myself until I made another batch the next day, and it was totally worth it!⭐⭐⭐⭐⭐
Lauren
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 easy sugar cookie roll), that they make for a perfect holiday dessert that you can whip up in an afternoon and much like my mini apple pies, 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 of these or my banana chocolate chip muffins for everyone else.
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Mini Banana Cream Cookie Pies
Ingredients
- 1 16.5-ounce roll refrigerated sugar cookies
- 1 3.4-ounce box banana cream pudding, prepared according to package directions and chilled
- 1 banana
- whipped cream for topping
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Corinne — Yes, absolutely. Just be sure to bake the cookie cups a little longer as they’ll be bigger.
Can you just make this with regular muffin tins? I don’t have a mini and at target it’s $15 for one
🙁
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!
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.
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.
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.
Becky — Oh dear. Thanks for letting me know!
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.
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/
Bree — So glad you liked them! Love the idea of nilla wafer crumbs on top — so smart.