Do you love cream pies? What flavor is your favorite? Mine is the Black Bottomed Banana Cream Pie, but I don't always want to bake a whole pie and wait for it to chill. So I came up with a way to make a mini cream pie that you can mix and match the fillings to meet every family member's taste.
I had been seeing lots of recipes for the dinners in a biscuit and my mind went to dessert and how to make a little one that was fun and easy to prepare. I had refrigerated cookie dough that I wanted to use and thought of using them for a "crust". After a quick search on the web, I found out about cookie cups and thought I'd give those a try. They turned into something simple enough for Mini Macs to help make and versatile enough to fit any taste buds. Here's the yummy result!
Ingredients:
- Refrigerated sugar cookie dough (I used Pillsbury for the tube shape)
- Instant Pudding and Pie Filling Mix
- Milk (required for pudding mix)
- Chocolate Chips
- Fruit sliced or chopped
Instructions:
- Preheat oven according to cookie dough packaging, and coat a mini muffin pan with non-stick spray.
- Slice cookie dough into 24 even rounds. Place each round into muffin pan, gently pushing in from the sides to create a cup shape. Bake for 12-15 minutes, until golden in color.
- Meanwhile, mix pudding and milk per package directions and place in refrigerator to chill.
- After removing the cookie cups from the oven, drop a few chocolate chips in the bottom of each cup to create the "black bottom" of the pie. Allow to cool for two to three minutes in the pan and then move to a cooling rack.
- Once the cookie cups have cooled, place a slice or piece of your chosen fruit on top of the chocolate and then a scoop of the pudding on top of the fruit.
We used bananas and strawberries for our fruit and banana cream and chocolate puddings. Our black-bottomed banana cream pies and strawberry pies were delicious! My Mini Mac loved being able to help with the different parts of the recipe and picking the different flavors we would try.
