I made these little tarts or mini pies for a cousin’s graduation party and they were so good. My mom was making her fabulous Banana Cream Pie so I asked her to make some extra pudding so I could make these little treats.
I didn’t realize how easy it was to make this pie. It’s always been one of her desserts that everyone is always asking her to make and one of my absolute favorites. Now I know how to make it!
1 package Pillsbury pie crusts (will have two 9-inch pie crusts per package)
1 small box instant Banana Cream pudding
1 container fat-free Cool Whip
Preheat oven according to pie crust instructions. Roll out pie crusts to thin out the dough a bit. Use a circle/biscuit cutter or a small glass to cut dough into circles. Using a mini cupcake tin, place cut dough over tins and push down to fit in the holes. Pinch dough together to make a smooth surface around. Bake according to package instructions. Let cool. Makes around 36 mini pies.
Once pie crusts have baked, make pudding according to package instructions, making sure to beat the milk and banana cream pie pudding together.
Slice bananas into rounds. Dip into lemon juice to prevent browning. Place half of a banana slice (or full one if it fits) into bottom of cooled mini pie crusts. Add a dollop of banana cream pie filling. Cut banana slices in half and add into pudding. Let chill in refrigerator for at least an hour to set. Place a dollop of Cool Whip on top of pudding and garnish with half a banana slice. Enjoy!