I am always thrilled when I discover a new gluten free dessert that I can make for my son Kell who has celiacs disease! I recently purchased some Pillsbury gluten free pie crust dough and had been trying to figure out what I could do with it. When I saw an idea for Banana Cream Pie Bites on Pinterest, I had my answer. This isn’t really a “recipe” as much as it is a “method.” But I have a few tips and tricks to share that I think will make it much easier for those of you who want to try it. Of course you don’t need to use gluten free pie crust for this. Feel free to use any type of pie crust you want, store-bought or homemade.
All you need is pie crust dough, banana cream pudding, whipped cream, bananas, and a mini muffin pan.
First, make small balls out of the pie crust dough to form your micro mini pies.
Press each dough ball into the muffin cups, forming a cup of sorts. I used a tablespoon to help me in this process. Just make sure you spray the back of the spoon with cooking spray first so it will slip out without sticking. Once you have all of the dough cups formed, bake them according to package (or recipe) instructions. While the mini crusts are baking, make your banana cream pudding and your whipped cream.
To make it easier to fill the crusts, I filled an inexpensive condiment bottle I purchased at the dollar store with the pudding. Once the crusts were baked and cooled, I quickly filled each one with this easy method.
After the pudding was set up in the crust cups, I placed one piece of sliced banana on top of each one.
The last step is to top them with whipped cream. Once again I made it easier on myself by placing a cake decorating tip into the clipped corner of a plastic bag and then filling the bag with the whipped cream.
Using your cream-filled bag, quickly pipe a good amount of the creamy goodness on top of each slice of banana.
Now aren’t those just about the easiest and most adorable little banana cream pies you’ve ever seen?
Of course if you’re not a huge banana fan, you can eliminate the banana slices and fill the crust cups with lemon pudding or whatever pudding that floats your boat. The possibilities are practically endless.