Go Back Email Link
–+ servings
Banana Cream Pie Cookie Cups

Banana Cream Pie Cookie Cups

These delectable Banana Cream Pie Cookie Cups have all of your favorite elements of banana cream pie in one bite. A dessert that is truly worth all your efforts!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 22 pcs
Calories 230 kcal

Ingredients
  

For the cookie:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup unsalted butter
  • 1 large egg
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

For the filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 1/2 cup half and half milk
  • 4 egg yolks
  • 2 tsp. vanilla extract
  • 3 tbsp. Salted butter diced
  • 4 bananas divided

Instructions
 

For the cookie dough:

  • Cream the softened butter and sugar using a mixer until creamy and light. This process will take about 2 minutes.
  • Pour the eggs and vanilla into the mixture.
  • Combine flour and baking powder in a separate container, and then gradually stir it into the sugar-butter mixture.
  • Mix all together until you form a dough, and wrap it in plastic after incorporating all the flour.
  • Let the dough rest inside the refrigerator for about 30 minutes before shaping it into cookie cups.
  • Preheat oven to 350°F and grease a mini muffin tin pan.
  • Add 1-2 tbsp of the cookie dough, press it tightly with a middle indentation, and shape it into a cup shape.
  • Once you are done, bake the cookie cups for 8-12 mins.
  • Please note that you may adjust the baking time depending on the size of your muffin pan.
  • Cool the cookie cups before removing it from the tray.

For the filling:

  • In a medium saucepan, stir the sugar and cornstarch together.
  • This is the time you can gradually add the half and half while whisking.
  • Meanwhile, prepare the egg yolks in a separate bowl and set it aside.
  • Place your half-and-half mixture in medium heat and slowly cook it until it thickens. Make sure to whisk it constantly for 6-8 minutes.
  • Using a rubber spatula, scrape the bottom periodically to ensure everything is well-mixed. Finally, remove it from the heat.
  • Going back to the egg yolk mixture, add 1 cup of the half-and-half milk mixture to the egg while whisking constantly.
  • When eggs are combined with the liquid, pour all the mixture into the pot and whisk everything to combine.
  • Bring the milk-egg mixture to a simmer until it thickens. Cook it for 1 minute over medium heat while whisking constantly.
  • You can now remove the mixture from the heat, add the butter and stir it well until combined.
  • Transfer the mixture to a bowl and cover it with plastic wrap touching the top of the pudding. Let it to cool for about 15 minutes.

For serving:

  • Scoop about a tablespoon of pudding into your cookie cups. You can put it back inside the refrigerator for 30 minutes until it sets.
  • Add a sliced banana on top before serving. Garnish with some chocolate chips if desired, or pipe some whipped cream on top for extra sweetness.

Notes

Avoid banana slices from turning dark, with that being said I advise adding them just before serving. In any case you are using a different size of the muffin pan, you may adjust the amount of crust to put in it.

Nutrition

Calories: 230kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 36mgPotassium: 26mgFiber: 0.5gSugar: 16gVitamin A: 355IUCalcium: 21mgIron: 1mg
Keyword banana cream pie, Cookie cups
Tried this recipe?Let us know how it was!