Mini Banana Cream Crescent Pies

Banana Cream Crescent Pies || Sweet Treats and More

This post is sponsored by Pillsbury.  All opinions are my own. 

The other day Owen told me I was the best mom because I made good food.  I think he meant I make good treats.  Because lately, it’s all he wants to eat. He’s gotta sweet tooth like his mama.  And just like me, he loves banana cream pie!  He licked the cream filling out of these little pies like it was goin’ out of style.  

I missed out on Banana Cream Pie at Thanksgiving and had been craving it ever since.  So I made some.  Instead of making an entire pie though, I decided to make little mini pies–perfect for holiday parties!  Or three year olds. 

Banana Cream Crescent Pies || sweettreatsmore.com

The crust for these mini pies is crescent dough pressed into a muffin pan.  The dough bakes up soft and puffy, almost like an eclair.  (I do have a Banana Cream Eclair Pie that you might wanna try.)

The filling is just instant banana pudding mixed with cream cheese, which  this stuff alone is dangerous. Eat it with a spoon, eat it as a dip, make a pie or some mini pies.  

Banan Cream Crescent Pies || sweettreatsmore.com

After you bake the shells just fill ‘em with the banana cream filling and top them with whipped cream and sliced bananas.  Pretty dreamy little bites of pie that take such little time to make!  
Banan Cream Crescent Pies || sweettreatsmore.com

Mini Banana Cream Crescent Pies
Yields 24
bite sized banana cream crescent pies perfect for Holiday parties!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
  2. 1 package (3.4 oz ) Instant banana cream pudding
  3. 1 package (8 oz) cream cheese, softened
  4. 1 large banana, sliced and quartered
  5. whipped cream
Instructions
  1. 1. Preheat oven to 350 degrees F. Lightly grease a muffin tin and set aside.
  2. 2. Unroll crescent dough and separate into triangles. Press each triangle into each cup forming a shell, pressing the dough up the sides of the cup. Bake for 12-15 minutes until lightly golden. Remove from oven. If the dough has puffed up in the center, gently press it down while warm.
  3. 3. Prepare banana pudding according to package directions and chill in fridge. In the bowl of a stand mixer beat cream cheese until smooth and creamy. Slowly beat in banana pudding. Whip on high until there are no lumps. Cover and chill in the fridge for 30 minutes.
  4. 4. Once crescent cups have completely cooled, fill each shell with a spoonful of banana cream mixture. Top with whipped cream and a sliced banana.
Sweet Treats & More http://sweettreatsmore.com/

Comments

  1. Ohhhh my! I love a good banana cream pie! I’m obsessed! I want to try the crescent crust in these. Thanks for a great recipe :)

  2. Banana cream pie is my absolute favorite besides pumpkin! :) Yum!

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