Muffin Tin Banana Cream Pies
Delicious, creamy, and rich mini desserts with nostalgic banana flavor, perfect for any occasion.
Ingredients
For the pie base
- 12 pieces Golden Oreos These crunchy cookies provide a delightful contrast in texture.
- 12 pieces thick cupcake liners These are key to holding the pies in place.
For the filling
- 1 box banana cream pie pudding mix (3.4 oz) Creamy base for the pies.
- 2 cups cold milk Use 1¾ cups for thicker pudding.
- 1 piece banana, sliced Slice into ¼-inch rounds.
- whipped cream to taste Light topping for the pies.
- 12 pieces mini Nilla wafers For garnish on top.
Instructions
Preparation
- Line a standard 12-cup muffin tin with thick cupcake liners.
- Place one Golden Oreo in the bottom of each lined muffin cup.
- Slice the banana into rounds and place one slice on top of each Oreo.
- Prepare the banana cream pudding by whisking the pudding mix with the cold milk until smooth.
- Scoop the pudding into each cupcake liner, filling them to the top.
- Chill in the fridge for at least 2 hours to let the pudding set.
- Before serving, add a dollop of whipped cream on top of each mini pie and press a mini Nilla wafer into the cream.
Notes
Use fresh, slightly firm bananas for best texture. Avoid overly ripe bananas to prevent mushiness.