Recipe review: Mini banana cream pies a simple yet impressive treat

Just in time for Turkey Day, these adorable mini pies are so easy to make that they look difficult. They could easily be your saving grace for a quick, last-minute dessert that no one will guess could be so simple.

As a avid hater of traditional pie crust, I love these. In my opinion, sugar cookies should be the alternative in every pie.

Skill level: beginner

Tastiness: 8/10

Yields: 24 mini pies

Ingredients:

1 (16.5-ounce) roll refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping (I prefer homemade if you can help it.)

Directions:

Preheat oven to 350 F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a small ball. Place dough in prepared muffin tin cups.

Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.

Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream, and enjoy.

(Recipe adapted from girlversusdough.com.)

— Mikayla is a sophomore majoring in graphic design. Her favorite pie is Oreo. Email any recipe review requests to mikaylakapp@gmail.com.