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Mini Banana Cream Pies

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These Mini Banana Cream Pies are deeeeeeeelicious! And perfect for portion control!

You can have two of these mini pies for 3 points with blue, green and purple.

Personally, I love banana cream pie. When I was a kid I didn’t like pie at all. Not even apple pie!

The only pie I would eat when I was younger was pumpkin pie. And I wouldn’t eat the crust, only the pie filling.

I swear I was the pickiest eater when I was a kid! I didn’t even like apple pie.

That’s all changed now. 🙂

If you don’t have a mini cupcake pan you can use a regular size cupcake pan. If you do that it will only make 12 mini banana cream pies. Each one would be 3 points.

To lighten up these mini banana cream pies I started by reducing the butter. I only used 2 tablespoons of butter for the crust.

I also used reduced-fat Nilla Wafers instead of regular Nilla Wafers.

You can use a food processor to turn the Nilla Wafers into crumbs or you can put them in a plastic baggie and use a rolling pin.

Since I reduced the butter the crust isn’t as “solid”. I was extra careful with the pie crust when I removed it after it was baked.

I’ll tell you my trick. First, I made sure to spray the pan with no-stick cooking spray.

After the crust was baked I let it cool. Then I put paper towel over the pan and flipped it up side down. Most of the mini crusts came right out.

Just make sure you are very gentle when handling the crusts.

I also lightened these mini pies up by using sugar free, fat free vanilla pudding and I used skim milk to make it.

I only used half of the pudding for the recipe, so when I calculated the points I did half of the pudding.

Overall these Mini Banana Cream Pies were a total success!

Mini Banana Cream Pies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Yield: 24 mini pies (2 mini pies per serving = 3 points for blue, green and purple)

Course: Dessert
Ingredients
  • 40 reduced-fat Nilla Wafers
  • 2 tablespoons butter
  • 1 (1 oz.) box sugar-free, fat-free vanilla pudding mix
  • 1 1/2 cups skim milk
  • 1/2 cup fat-free Cool Whip
  • 2 bananas
Optional:
  • Fat-free Reddi Wip
Instructions
  1. Preheat oven to 350 degrees F.

  2. Put Nilla Wafers in a food processor until they turn to crumbs. If you don't have a food processor you can put them in a baggie and use a rolling pin. Put the wafer crumbs in a small mixing bowl.

  3. Melt the butter then add it to the Nilla Wafer crumbs. Stir really well.

  4. Spray a mini cupcake pan with no-stick cooking spray. Add a spoonful of wafer crumbs to each hole. Gently press down in the center, then up the sides, forming a mini pie crust.

  5. Bake for 9 minutes.

  6. Add 1 1/2 cups skim milk to the pudding mix. Whisk for two minutes then fold in the Cool Whip.

  7. Slice the bananas.

  8. Once the mini pie crusts have cooled remove them from the pie pan. Fill each one with pudding, then add a slice of banana. I also added fat-free Reddi Wip. Enjoy!

Here are some more popular banana recipes:

Fried Bananas

Banana Bread

Strawberry Banana Crepes

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Recipe Rating




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