Mini Banana Cream Pie Recipe

Last week, I made the mistake of buying too many bananas at the grocery store. I thought I could make something delicious besides eating them, adding them to a smoothie, or making Mama Sassy's Banana Bread. Why not banana cream pie? I love the creamy texture and sweet flavor of banana cream pie. The smooth custard filling and graham cracker crust make it a perfect dessert for any occasion. Every bite is like a burst of tropical goodness with the ripe bananas and whipped cream topping. It's definitely one of my all-time favorite pies.

You can make an easy mini banana cream pie with the following ingredients:

This recipe will fill 6 of the mini graham cracker pie shells perfectly.

INGREDIENTS

• Keeber Graham Cracker RTE Mini Pie Crust 6ct
• Jell-O Banana Cream Instant Pudding Mix & Pie Filling, 3.4 oz. Box
• 1-2 Bananas
• 2 cups Milk (pictured is lactose-free because we have a couple of people in our household who are lactose intolerant)
• Whipped cream

INSTRUCTIONS

1. Make pudding according to the directions on the box.
   
   
   
2.  Slice up the bananas and add some of them to pie shells. Leave the rest for the top.
   
   
   
3. Pour pie filling over the bananas. 
   
   
   
4. Once the pies have set up in the refrigerator, and when ready to serve, spread the whipped cream over the pie filling, and top with a couple of banana slices.
   
   
   

To Store Cream Pies

It tastes best when served chilled, refrigerate at least 3 to 4 hours uncovered before serving without the whipped cream! The whipped cream will break down and just melt away. If storing longer than 4 hours, lightly cover with plastic wrap.

• Refrigerator: You can keep it in the fridge for up to 3 days; if you keep it too long, the bananas may get a bit weepy, but it’ll still taste great!

Are you a banana cream pie lover? Do you have a recipe to share? We'd love to hear from you in the comments.

Keep it sassy,

Kelly

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