Mini Banana Cream Pie Cookie Cups

These mini Banana Cream Pie Cookie Cups are made with graham cracker cookie dough and sugar-free banana cream pie pudding then topped with whipped cream, banana slices and crushed graham crackers. They are so easy to make an perfect for the holidays!













For the Cookie Dough

  • ½ C Country Crock Olive Oil stick butter, room temperature (or butter of choice)
  • ½ C brown sugar, packed
  • ½ C Stevia
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 1 C + 2 Tbsp all purpose flour
  • 4 whole graham crackers
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp salt

For the Pie Filling and Toppings

  • 2 packets sugar-free Banana Cream Pudding* (see recipe notes)
  • 2¼ C unsweetened vanilla almond milk**
  • 60 g Reddi Whip Almond Milk Whipped Cream***
  • 1 banana, sliced


For the Cookie Crust

  1. Pulse the graham crackers in a food processor until they resemble a fine flour. (If you don't have a food processor, you can crush them with a rolling pin in a large ziploc bag, but make sure the pieces are as small as possible.) Measure out ½ cup of graham cracker dough and save the remaining crumbs for later. Whisk the graham cracker flour in a medium-sized bowl with the flour, baking soda, cinnamon, and salt until well combined. Set dry ingredients aside.
  2. In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy, about 1 minute. Mix in the egg and vanilla until smooth.
  3. Slowly incorporate the dry ingredients into the wet ingredients until the dough comes together. It will be soft! Stick the bowl of dough in the freezer until the oven is ready.
  4. Preheat the oven to 350°F and spray two 12-count muffin tins with cooking spray.
  5. When the oven is ready, pull out the cookie dough from the freezer. Spoon 1 tablespoon-sized balls of dough into each tin. (Don't worry about flattening them - the oven will do that for you! Just scoop the cookie dough into the tin and call it good.) Bake for 8 minutes, then let cool for 2 minutes in the pan after baking.
  6. After the dough has cooled for 2 minutes in the pan, use a small round measuring spoon or cup to press the cookie dough down into the shape of a pie crust. Allow the cookie crusts to cool for an additional 5 minutes in the pan before transferring to a cooling rack.

For the Pie Filling and Toppings

  1. To make the Banana Cream Pie filling, pour the packets of pudding mix into a medium-sized bowl. Add the almond milk to a glass measuring cup. Whisking constantly, pour the almond milk into the pudding mix and continue to stir vigorously until the pudding has thickened, little to no clumps remain, and the pudding has begun to set.
  2. To assemble the mini Banana Cream Pies, spoon fill each cookie cup with the prepared pudding. (You will probably have a little bit of pudding leftover, but don't skimp on the pudding!) Squirt*** a dollop of whipped cream onto each pie, then press a banana slice into the whipped cream and pie filling. Garnish mini pies with remaining graham cracker crumbs and serve immediately.


*Be sure to purchase the 0.9 oz boxes. The brand doesn't matter, just the total weight.

**You can use any non-dairy milk for this recipe, but be sure to follow MY instructions when making the pudding. If you only have dairy milk, follow the exact instructions on the box of pudding mix instead of my instructions, then proceed with the rest of the recipe.

***Don't worry about the exact measurement, the 60g just represents 24 squirts of canned whipped cream. If you are not dairy-free, you can use any canned whipped cream you like!

Nutrition facts are a calculated estimate of one mini banana cream pie, including a banana slice and whipped cream.


Serving: 1 mini pie / Calories: 115 / Fat: 4.4g / Saturated Fat: 1.8g / Carbohydrates: 17.5g / Fiber: 0.2g / Sugar: 9.2g / Protein: 1.1g  

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