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Mini Banoffee Pies

Name: Mini Banoffee Pies
Prep time: 35 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 box (4-serving size) banana cream instant pudding and pie filling mix; 1 3/4 cups milk; 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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Prep 35 min
Total 1 hr 15 min
Ingredients 8
Servings 24

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

By Pillsbury Kitchens

Updated Sep 20, 2016

Ingredients

1 box (4-serving size) banana cream instant pudding and pie filling mix
1 3/4 cups milk
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
For a fun twist, sprinkle tarts with toffee bits and almonds.
tip 2
To toast almonds, spread almonds on ungreased cookie sheet. Bake at 350°F 8 to 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

100 Calories, 3 1/2g Total Fat, 1g Protein, 15g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Tart

Calories: 100

Calories from Fat: 30

Total Fat: 3 1/2g; 6%

Saturated Fat: 1 1/2g; 9%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 120mg; 5%

Potassium: 80mg; 2%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 0g; 0%

Sugars: 9g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 0%; 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.