My Mini Banana Pudding Pies are served chilled so they’re a great addition to any summer barbecue menu!
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Other than being absolutely delicious, my favorite thing about these mini banana pudding pies is they’re the perfect size! I never have to worry about feeling too full after a meal when these are for dessert! And since they are served chilled, it’s so refreshing to have one on a super hot day.
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Ingredients:
- Keebler mini graham cracker pie crust, 6 count
- Jell-O instant banana pudding, 3.4 oz box
- 2 cups cold milk
- 1 egg
- Fresh berries
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Directions:
- Preheat oven to 375°F. Separate egg white from egg yolk. Whisk the egg whites.
- Place mini pie crusts onto a sheet pan. Brush crusts with whisked egg whites. Bake pie crusts for 5 minutes.
- In a mixing bowl add instant pudding mix and cold milk. Whisk for 2 minutes before setting aside in the fridge for 5 minutes to thicken.
- Allow pie crusts to cool completely. Take this time to wash, dry and slice your berries how you like them.
- Once crusts are cooled and pudding is chilled it’s time to fill the crusts! Spoon pudding into each pie crust. Smooth it out to make a flat surface for the berries.
- Decorate the mini pies with the berries. Chill pies for at least 30 minutes before serving!
- Enjoy!
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Notes:
- I used strawberries, blackberries and raspberries for my mini pies! Blueberries, kiwi and even sliced apples would also be delicious!
- For this recipes I use evaporated milk because it makes the pudding a little creamier but regular whole milk works just as well!
- Looking for more dessert inspo? Make sure your check out my Triple Berry Trifle Cups!
- Want more The Frugal Virgo? Follow me on Pinterest!
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