Mini Banana Cream Pie
- 1 pkg. refrigerated pie crust
- 3.4 02 box of Instant Banana Cream or French Vanilla pudding
- 2 cups of milk
- 1 large Banana, sliced, halved
Roll out the dough on a floured cutting board. Using a small 4 oz cup or cookie cutter, cut out crust, and gently place in greased mini-muffin tins. With a fork, poke the bottom of the crust.
Bake for 8 minutes in a 450° oven. Let crusts cool on rack. Prepare the pudding according to the directions on the package. Set pudding aside. Once crusts are cooled, place the halved banana slices in each crust, and then spoon pudding into each individual pie. Place in refrigerator for at least 2 hours. Serve with a touch of whip cream.