Tiny Banana Cream Pies Recipe

Tiny Banana Cream Pies Recipe photo by Taste of Home

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These petite pies take very little time to prepare and it’s an impressive, delicious dessert. Since my husband’s work hours are erratic, we don’t eat at the same time every day, so I often have these chilling in the refrigerator several hours in advance of mealtime.

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Tiny Banana Cream Pies Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 cup cold milk
1/3 cup instant vanilla pudding mix
1 small banana, sliced
4 individual graham cracker tart shells
1/2 cup whipped topping
2 tablespoons flaked coconut, toasted
Additional banana slices, optional

Directions

In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding.
Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired. Yield: 4 servings.

Nutritional Facts 1 pie (calculated without additional banana slices) equals 258 calories, 10 g fat (5 g saturated fat), 6 mg cholesterol, 345 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Tiny Banana Cream Pies in Reminisce Extra January 2009

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.