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Mini Banoffee Pies

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35 min prep time
1 hr 15 min total time
8 ingredients
24 servings

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These bite-size banoffee tarts are a delicious sweet treat for any summer party.

Ingredients

1: box (4-serving size) banana cream instant pudding and pie filling mix

1 3/4: cups milk

1: Pillsbury™ refrigerated pie crust, softened as directed on box

1/2: cup plus 2 tablespoons dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)

1: large banana, cut into 24 slices

1/2: cup whipped cream

1: tablespoons chocolate-flavor syrup

2: tablespoons toasted chopped almonds

Steps

1 Heat oven to 450°F. Make pudding as directed on box for pie filling. Cover with plastic wrap; refrigerate.
2 Unroll pie crust onto work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Spoon 1 teaspoon of the dulce de leche (reserve 2 tablespoons) in each cup.
3 Bake 4 to 7 minutes or until light golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4 Spoon 1 teaspoon pudding (refrigerate remaining pudding for another use) onto dulce de leche in each cup. Top each with 1 banana slice and 1 teaspoon whipped cream.
5 In small microwavable bowl, microwave reserved 2 tablespoons dulce de leche uncovered on High 10 to 20 seconds or until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut 1/4-inch opening from 1 corner of bag. Drizzle cups with dulce de leche and chocolate syrup. Sprinkle with toasted almonds.

1 Heat oven to 450°F. Make pudding as directed on box for pie filling. Cover with plastic wrap; refrigerate.
2 Unroll pie crust onto work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Spoon 1 teaspoon of the dulce de leche (reserve 2 tablespoons) in each cup.
3 Bake 4 to 7 minutes or until light golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4 Spoon 1 teaspoon pudding (refrigerate remaining pudding for another use) onto dulce de leche in each cup. Top each with 1 banana slice and 1 teaspoon whipped cream.
5 In small microwavable bowl, microwave reserved 2 tablespoons dulce de leche uncovered on High 10 to 20 seconds or until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut 1/4-inch opening from 1 corner of bag. Drizzle cups with dulce de leche and chocolate syrup. Sprinkle with toasted almonds.

Expert Tips

For a fun twist, sprinkle tarts with toffee bits and almonds.

To toast almonds, spread almonds on ungreased cookie sheet. Bake at 350°F 8 to 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart

Calories: 127.4
Calories from Fat: 30

% Daily Value

Total Fat: 4.8g; 7%
Saturated Fat 2.4g 12% Trans Fat 0g
Cholesterol: 10.8mg; 4%
Sodium: 79.7mg; 3%
Total Carbohydrate: 19.2g; 6%
Dietary Fiber 0.2g 1% Sugars 13.2g
Protein: 2.3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 1.80%; 2%
Calcium: 7.90%; 8%
Iron: 0.40%; 0%

Exchanges:

1/2 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; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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