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Banana Split Mini Pie Bites

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  0 reviews
  • 50 min prep time
  • 60 min total time
  • 7 ingredients
  • 39 servings
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Flaky pastry and sweet creamy toppings make these little bites irresistible!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons coarse sugar
2
cups frozen (thawed) whipped topping
1
container (6 oz) Yoplait® Original yogurt French vanilla
1
ripe banana
6
strawberries
1/2
cup semisweet chocolate chips

Steps

  • 1 Heat oven to 425°F. Unroll pie crusts on work surface. Using 2 1/2-inch cookie cutters, cut 15 pastry shapes out of each crust. Reroll scraps and cut an additional 9 shapes. Place on ungreased cookie sheets. Prick each piece of dough with fork, sprinkle with coarse sugar. Bake about 7 minutes or until light golden brown. Immediately remove from pan to cooling rack. Cool completely, about 20 minutes.
  • 2 Meanwhile, in medium bowl, mix whipped topping and yogurt until blended. Divide evenly among 3 small bowls (about 1 cup each).
  • 3 Cut banana into 18 slices. Mash 5 of the slices. Stir mashed bananas into one-third of the whipped topping mixture. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 of the pastry pieces. Top each with 1 banana slice.
  • 4 Mash or finely chop 2 of the strawberries, to get about 2 tablespoons mashed strawberries. Stir into one-third of the whipped topping mixture. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 pastry pieces. Slice remaining strawberries into 1/4-inch slices. Top each with strawberry slice.
  • 5 In small microwavable bowl, melt chocolate chips uncovered on High 1 minute, stirring until melted; cool slightly. Spoon 2 tablespoons of the chocolate into medium bowl; gently fold in remaining one-third of the whipped topping. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 pastry pieces. Place remaining melted chocolate in small resealable food-storage plastic bag. Cut small hole in corner. Drizzle chocolate over each pastry.
  • 6 Store in refrigerator.
  • 1 Heat oven to 425°F. Unroll pie crusts on work surface. Using 2 1/2-inch cookie cutters, cut 15 pastry shapes out of each crust. Reroll scraps and cut an additional 9 shapes. Place on ungreased cookie sheets. Prick each piece of dough with fork, sprinkle with coarse sugar. Bake about 7 minutes or until light golden brown. Immediately remove from pan to cooling rack. Cool completely, about 20 minutes.
  • 2 Meanwhile, in medium bowl, mix whipped topping and yogurt until blended. Divide evenly among 3 small bowls (about 1 cup each).
  • 3 Cut banana into 18 slices. Mash 5 of the slices. Stir mashed bananas into one-third of the whipped topping mixture. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 of the pastry pieces. Top each with 1 banana slice.
  • 4 Mash or finely chop 2 of the strawberries, to get about 2 tablespoons mashed strawberries. Stir into one-third of the whipped topping mixture. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 pastry pieces. Slice remaining strawberries into 1/4-inch slices. Top each with strawberry slice.
  • 5 In small microwavable bowl, melt chocolate chips uncovered on High 1 minute, stirring until melted; cool slightly. Spoon 2 tablespoons of the chocolate into medium bowl; gently fold in remaining one-third of the whipped topping. Spoon mixture into resealable quart-size food-storage plastic bag. Cut 1/2-inch opening in corner. Squeeze mixture onto 13 pastry pieces. Place remaining melted chocolate in small resealable food-storage plastic bag. Cut small hole in corner. Drizzle chocolate over each pastry.
  • 6 Store in refrigerator.

Expert Tips

Pastry pieces and toppings can be made ahead; assemble up to 30 minutes before serving.

Don't have the right sized cutter? Cut shapes out of cooking parchment paper, and use it as a pattern.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
44.7
Calories from Fat
35
% Daily Value
Total Fat
2.6g
4%
Saturated Fat
1.3g
7%
Trans Fat
0g
Cholesterol
3.4mg
1%
Sodium
27.2mg
1%
Total Carbohydrate
5.7g
2%
Dietary Fiber
0.2g
1%
Sugars
2.5g
Protein
0.2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2.20%
2%
Calcium
0.40%
0%
Iron
0.50%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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