Tiny Banana Cream Pies Recipe
Tiny Banana Cream Pies Recipe photo by Taste of Home

Tiny Banana Cream Pies Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 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

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.


  1. In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding.
  2. Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired. Yield: 4 servings.
Originally published as Tiny Banana Cream Pies in Reminisce Extra January 2009

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 17, 2013

"This was so simple! I hate making a full size pie and throwing away 3/4 of it, so this is absolutely perfect for me and my little family!! Yummy too!"

Reviewed Feb. 20, 2012

"Quick, Easy, Tasty!"

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