Banana Cream Pie Cookies Recipe

5 from 1 vote

These mini banana pudding bites are perfect for serving at BBQs, parties, and showers. Each sugar cookie cup is filled with a slice of banana and creamy banana pie filling then topped with homemade whipped cream.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: cookie cups

Calories: 205kcal

Author: The Carefree Kitchen

Ingredients

Sugar Cookie Cups

1 cup butter room temperature
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour

Banana Cream Pie Filling

3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
3 large egg yolks
3 tablespoons butter
1 teaspoon vanilla extract
2 large ripe bananas
3 cups homemade whipped cream for topping

US Customary - Metric

Instructions

Making Cookie Cups

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy—about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
In a separate large bowl, whisk together the baking powder, baking soda and flour. Add the flour mixture to the butter mixture and mix on low speed until combined. Using a small ice cream scoop or a spoon, form 1" balls and place in a greased mini muffin tin.
Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
Remove the cookie cups from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely.

Banana Cream Pie Filling

In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth.
Turn heat on to medium high and whisk constantly while the milk mixture comes to a boil. Continue to stir at a low boil for 1 minute, or until the filling is thick and bubbly. Remove from heat and add the butter and vanilla extract, stirring until the butter has melted. Transfer to a baking dish or wide metal bowl, cover the surface with plastic wrap, and place in the fridge to cool.
Meanwhile, slice the bananas into 1/4" pieces and lay one in the bottom of each cookie cup. Spoon about one tablespoon of the cooled banana pudding mixture into the cookie cups. Smooth the top with a knife or off-set spatula, then cover with plastic wrap and refrigerate until ready to serve.
Fill a piping bag with whipped cream to top each of the cookie cups and serve. Enjoy!

Notes

Storing instructions: store filled cookie cups in an airtight container in the fridge for up to 2 days, or unfilled cookie cups for up to 1 week. You can freeze both baked cookie cups and the banana cream filling separately for up to 2 months. Store in airtight containers or freezer bags, then transfer the filling into the fridge overnight to thaw before assembling.

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