Banana Cream Pie Shots
These creamy banana cream pie shots are perfect for parties and easy to serve. They combine banana rum, vanilla pudding and whipped topping in a buttery mini crust. Top with banana slices or whipped cream for a fun finishing touch.
Servings: 25
Equipment
- Muffin Pan 12-Hole
- Rolling Pan
- Round Cookie Cutter 3 ¼-Inch
Ingredients
For the Mini Pie Crusts
- 1 Box refrigerated pie crusts each box contains 2 crusts
- all purpose flour for dusting
- nonstick cooking spray
For the Filling
- 1 Box instant pudding vanilla
- ½ Cup heavy whipping cream cold
- 1 Cup rum chilled, banana flavor
- 1 banana ripe, mashed with a fork
- 1 Tub whipped topping thawed
For Topping
- whipped cream
- banana slices
Instructions
Make the Mini Pie Crusts
- Remove pie crusts from refrigerator and allow them to sit at room temperature for about 20 minutes so crusts become pliable.
- Preheat oven to 450 degrees F. Spray a 12 well muffin pan with non-stick spray.
- Dust the work surface with flour and carefully unroll pie crust onto the dusted surface. Mend any creases or cracks that may have developed while unrolling the crust with your fingers.
- Using a rolling pin, roll out pie crust wide enough to make 12 cut-outs with a 3 ¼-inch circle cookie cutter (about 13½ inches from edge to edge). If you don’t have a round cookie cutter, you can use the rim of a glass around the same size.
- Cut out 12 circles from each of the 2 pie crusts contained in the box.
- Gently push each pie crust circle into the 12 wells of the muffin pan. Using a fork, dock (poke holes in) the bottoms of each crust so that they will bake flat. Spray each with more non-stick spray.
- Bake for 8 minutes or until golden brown. When cool enough to handle, remove crusts from muffin wells and allow them to finish cooling.
Make the Filling
- In a medium bowl, whisk together pudding mix, cold heavy whipping cream, and chilled banana rum. Continue whisking for about 2 minutes until fully incorporated and thickened.
- Stir in mashed banana. Using a spatula, fold in whipped topping.
Assemble the Banana Cream Pie Shots
- Spoon about 3 tablespoons of mixture into each of the pie crusts. Refrigerate until ready to serve.
- If you’d like, just before serving, add a dollop of whipped cream and a half-slice of banana.
Notes
Cool the crusts completely: Filling warm crusts can make the cream soggy.
Use very ripe bananas: They mash easily and give more natural flavor. Save the only-just-ripe ones for the garnish.
Chill before serving: Letting them sit in the fridge helps the filling set and flavors blend.
Use very ripe bananas: They mash easily and give more natural flavor. Save the only-just-ripe ones for the garnish.
Chill before serving: Letting them sit in the fridge helps the filling set and flavors blend.
Nutrition
Calories: 151kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 98mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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