Browse by
Browse by
Browse by
Browse by
Banana Cream Pie Cookie Cups
Member Submitted Recipe
Food Blogger Recipe
Banana Cream Pie Cookie Cups
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Banana cream pie in a bite-sized form. Graham cracker cookie cups are filled with banana pudding, topped with creme chantilly and garnished with banana slices and vanilla wafer cookies.

Prep time
Bake/Cook time
24 mini cookie cups
Sign in to post a comment
Banana Cream Pie Cookie Cups
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
24 mini cookie cups


  • 1 (3.4 oz) package banana pudding
  • 1 1/2 cups milk
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour*
  • 1/2 cup graham cracker crumbs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Crème Chantilly
  • Miniature vanilla wafer cookies, for decoration
  • Sliced banana, for decoration

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Prepare pudding with milk and refrigerate a minimum 4 hours.
  2. Heat oven to 350°F. Grease mini muffin tin with baking spray and set aside.
  3. Cream together butter and sugar. Add in egg and vanilla extract and mix to combine. Add in flour, graham cracker crumbs, baking powder, and salt.
  4. Roll 1 tablespoon-sized balls of dough and place into muffin tin. Bake for 8-10 minutes.
  5. As soon as cookies come out of oven, use handle of wooden spoon or muddler and press center down, creating a well in cookie cups. Cool 10 minutes in tin then move cookies onto cooling rack to cool completely.
  6. Pipe pudding into cooled cookie cups. Top with creme chantilly and garnish with wafer cookies and banana slices just before serving. Refrigerate in an airtight container if not eating immediately. Can be made up to 8 hours in advance.


Recipe developed for Imperial Sugar by Terri Truscello Miller @LoveandConfections.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.