Mmmmmmm, bananas. If you’re a fan of Banana Cream Pie, you will adore these easy to make, bite-sized cookie pies. The hardest part about making this recipe is trying to not eat all of the pies yourself. The struggle is real.
Mini Banana Cream Cookie Pies Printer-Friendly Recipe
From: Girl Versus Dough
Yields: 24 mini pies
1 (16.5-ounce) roll of Pillsbury refrigerated sugar cookie dough
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
2 cups of milk (for the pudding)
1 large banana
Nonstick cooking spray
Whipped cream for topping
Preheat your oven to 350 degrees. Generously spray a 24-cup mini cupcake pan with nonstick cooking spray; set aside.
Divide the sugar cookie dough into 24 even pieces and roll into balls. Place dough balls in your prepared cupcake pan. Bake for 15-18 minutes, until the dough is just turning golden brown and is set. Remove from oven. The dough balls should have formed cups in the pan while baking, but if needed, use a shot glass (or something like it) to press into the the dough to form cups.
Cool in the cupcake pan for 10 minutes. After 10 minutes, carefully remove the cookie cups from the pan using a butter knife to loosen the edges. Transfer to a cooling rack to cool completely.
Once the cookie cups have cooled, place a generous spoonful of the chilled banana pudding into each cup. Slice banana into 24 slices and place a slice on top of each pudding cup. Top each with a dollop of whipped cream. Serve immediately. If you aren’t serving immediately, I would hold off on topping with the bananas and whipped cream until you are ready to serve. Enjoy!