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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for banana cream pie pudding shots. They are made with banana flavoured rum and pre-made pie crust and vanilla pudding.

Banana Cream Pie Rum Pudding Shots

Course: Drinks
Cuisine: American
Keyword: cocktail
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Servings: 25
Calories: 151kcal
Author: Bella
Banana cream pie rum pudding shots are an alternative to Jell-O shots. They’re made with banana flavoured rum along with pre-made pie crust and instant vanilla pudding. If you want to make creamy shots with rum, this is one recipe you will love.
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To make the mini pie crusts

  • 1 Box refrigerated pie crusts each box contains 2 crusts
  • flour for dusting 

For the filling

  • 1 Box instant pudding vanilla
  • 1/2 Cup whipping cream  cold heavy
  • 1 Cup rum  chilled, banana flavoured
  • 1 banana ripe, mashed with a fork
  • 1 Tub whipped topping defrosted 
  • whipped cream for topping
  • banana slices for topping


For 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 3¼” circle cookie cutter (about 13½” from edge-to-edge). If you don’t have a circle 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. 

For 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. 
  • 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. 


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

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.