Banana Cream Pocket Pies

I got a Wilton's mini pie press and finally used it this weekend to make mini banana cream pies. I wanted something easy to make and even easier to eat. These mini pocket pies remind me of the ones I used to get during college to crave my sweet tooth, but they only had Bostom cream pies and fruit pies, but not my favorite type of pie - the banana cream pie. I modified a standard banana cream pie recipe and simplified even more by using store bought pie crust.

 
I just rolled out the crust and used the mini pie press to cut out the right size. Then, filled with the pie filling recipe below, a few thin banana slices and baked for around 20-25 mins at 400 degrees on a baking sheet.

They came out great. And for an added bonus I made some whipped cream to dip them in. So, good. My next pie? A savory one for sure.

Banana Cream Pie Filling:

  • 1 ½ bananas
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar
  • 1 tablespoon vanilla