Banana Split Mini Pies Recipes

BANANA SPLIT PIE

Steps:

• In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
• In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.

BANANA SPLIT MINI PIES

Steps:

• Preheat oven's broiler to 450 degrees F (230 degrees C). Chill a mixing bowl, beaters from electric mixer, and cream in the freezer for 10 minutes. Arrange pie crusts on a baking sheet.
• Cook pie crusts under the broiler until browned and toasty, 2 to 4 minutes. Remove crusts from oven and cool.
• Beat cream in the chilled bowl using the chilled beaters until cream thickens. Add confectioners' sugar and vanilla extract; beat until stiff peaks form. Transfer whipped cream to a piping bag or resealable plastic bag with a corner snipped off; refrigerate.
• Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Fold whipped topping into cream cheese until well-mixed. Spoon mixture into a pastry bag or a resealable plastic bag with a corner snipped off. Pipe cream cheese filling into each graham cracker crust, filling 1/3- to 1/2-full.
• Layer banana slices over cream cheese filling. Spread pineapple over banana layer. Spoon cherry pie filling over pineapple layer. Pipe whipped cream over cherry pie filling layer. Top each pie with pecans and chocolate syrup. Refrigerate until chilled, at least 30 minutes.

BANANA SPLIT PIES

Steps:

• Blend together cream cheese, confectioner's sugar, and egg.
• When smooth, pour half of mixture in pie crust.
• Layer half of bananas on top of filling and press down gently with spoon.
• Layer half of pineapple on top of bananas.
• Layer half of whipped topping on top of pineapple and top with cherries and nuts.
• With your remaining ingredients, repeat the process with the second pie crust.
• Refrigerate about an hour.

BANANA CREAM PIE BITES

Steps:

• Preheat oven to 350 degrees
• Prepare banana cream pudding according to package directions - place in refrigerator until set.
• Grease pan with non-stick butter spray
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (Some people find that this is too much butter and the butter starts to pool - Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it's not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough. See picture below:
• Bake for 5 minute or until top edges start to get golden brown.
• Let cool completely.
• When cool, use a knife to loosen cups and "pop" out of muffin pan.
• Place pudding in a plastic sandwich bag and cut the bottom corner off - use this to fill the cups with the pudding (or you can just use a spoon to place a spoonful in the cup.
• Evenly distribute mixture to the mini muffin cups (makes about 18). Press along the bottom and sides to make a "cup".
• Slice banana into small slices.
• Place some whipped topping on top of the pudding and place the banana on top! (if serving them later, fill the cups with the pudding and put in the refrigerator and put the whipped topping and banana on right before serving!

MINI BANANA CREAM PIES

Steps:

• Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of five 5-in. pie plates. Place on a baking sheet. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Slice bananas into crusts; spoon custard over top. Top with whipped cream. Refrigerate for at least 3 hours before serving.

BANANA SPLIT CHEESECAKE PIE

Steps:

• Beat softened cream cheese with a mixer until smooth. Add water, milk and instant pudding. Beat until the mixture thickens.
• Drain pineapple well. Cut banana and arrange over bottom of pie shell (may have to use 2 bananas.
• Drizzle with half of the chocolate syrup and half of the pecans. Spread cream cheese mixture over top.
• Layer crushed pineapple over filling. Cover and refrigerate for 2 hours or until chilled and set.
• Right before serving, top with remaining syrup and pecans. Garnish with whipped cream and cherries. Slice and enjoy!